A traditional Ayurvedic herb used for several thousand years. This medicinal herb is a small, woody shrub with elliptical green leaves. It produces small flowers and red berries. The plant prefers hot, full sun, and grows well after all chance of frost is gone. Ashwagandha root can be harvested in the first year. Ashwagandha is related to potatoes, tomatoes, and goji berries. Ashwagandha is highly regarded in ayurvedic medicine, where the root is used as a dietary supplement. The dried and powdered root strengthens and stimulates the immune system, and is a powerful antioxidant. In Sanskrit, ashwa means “horse” and gandha “sweat” or “smell of perspiration”, implying that the ashwagandha herb builds stallion-like strength. In addition, ashwagandha berries provide an alternative source for rennet, which is essential to home cheese making.
Sow seeds indoors 8-12 weeks before the last frost and transplant into the garden well after the danger of frost. 1/4″ deep. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. Ashwagandha seeds are ripe when the fruits have turned another red.