OVERVIEW:
Schizandra is a woody, climbing vine with oval pink leaves, bright red berries and is related to the magnolia. Not particularly palatable as a culinary herb but is used to make teas, wines, cordials, and syrups. Its Chinese name is wu-wei-zi, which means five taste fruit because it usually has a sour, sweet, bitter, warm, and salty taste. Chinese folklore says that Schisandra can "calm the heart and quiet the spirit", and it has a long history in Traditional Chinese Medicine.
The Schisandra berry is a complex herb and a high concentration of antioxidant compounds and is known as an adaptogenic agent that is said to have anti-inflammatory properties and help balance hormones naturally. It’s most well-known for boosting liver function and helping with adrenal functions. Schisandra is used to promote a balance between yin and yang.
LATIN:
Schisandra chinensis
ORIGIN:
China
CULTIVATION:
Organic
PARTS USED:
Dried Berries / Whole
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Hot Cocoa Schisandra Berry Moon Milk
Gluten-Free Schisandra Berry Bites
Schisandra Berry Syrup
