Asarabacca Herb – Asarum europaeum L – Herba Organica

Description

Premium Dried Asarabacca Herb (Asarum europaeum L) – 100% Pure Whole Herb, No Additives

Asarabacca Herb (Asarum europaeum L) contains carefully prepared overground parts, including leaves and stems, dried and cut ease of use. Sourced from sthe wild state, it preserves the plant’s strong spicy-camphoraceous aroma and rich green-brown colour. Traditionally used across Central and Northern Europe, this rare herb is suitable for herbal infusions, aromatic vinegars, tinctures, incense, and creative botanical projects. 100% pure, additive-free, and small-batch processed, it provides an authentic European herbal experience for collectors, herbalists, and enthusiasts of traditional botanical preparations.

Historical and Traditional Use

Known as wild ginger, hazelwort, or European wild nasekraut, Asarum europaeum has been harvested from shaded forests since medieval times. In Germany, Austria, Switzerland, and Scandinavia, it was traditionally used in herbal blends, aromatic mixtures, and strong infusions. Leaves and rhizomes were dried together for vinegars, incense, and ceremonial herbal preparations. Today, Asarabacca continues to be valued by historical herbalists, perfumers, reenactors, and collectors of rare European herbs.

Aromatic Qualities of Asarabacca

Asarabacca has been recognised in European folklore and herbal traditions for centuries. Its strong, spicy-camphor aroma led to nicknames such as “forest pepper” or “snake’s secret,” as country folk believed dried leaves could be used as a protective charm in homes, gardens, or tool sheds.

Today, Asarabacca is valued in natural perfumery and aromatic crafts for its distinctive green-spicy scent. The herb can be used as a base note in fragrance blends or tinctures, adding depth and complexity with hints reminiscent of moss, dried leaves, and warm spice. Its concentrated aroma makes it suitable for small amounts in teas, infusions, or creative herbal projects.

Ingredients

Dried overground parts of Asarabacca (Asarum europaeum L), including cut leaves and fine stems pieces – 100% natural, no additives, no preservatives, no fillers.

Why Our Dried Asarabacca Herb Excels

• Whole herb (leaves + stems pieces), dried & cut for easy use
• Strong, spicy-camphoraceous aroma with earthy undertones
• Premium wild-crafted quality
• Suitable for herbal infusions, tinctures, blends, aromatic vinegars, and creative botanical projects
• Small-batch hand-packed, additive-free

How to Prepare Asarabacca Herbal Infusions – General Guidelines

• Standard serving: ½–1 tsp dried herb per 200–250 ml cup
• Water temperature: Freshly boiled water (100 °C)
• Steeping time: 8–12 minutes (longer for stronger aroma)

Classic Asarabacca Herbal Infusion

Ingredients (1 cup):
• ½–1 tsp dried Asarabacca
• 250 ml boiling water

Method:

Place the herb in a cup or teapot, making sure it has enough space to expand as it steeps. Pour freshly boiled water over it, allowing the heat to release its natural aroma and flavour. Cover the cup or teapot to help retain the essential vapours and let the infusion develop fully for 8–12 minutes, depending on how strong you prefer the aroma. Once the steeping time is complete, strain the liquid carefully to remove the plant material.

Asarabacca & Mint Cooling Infusion

Ingredients (1 liter):
• 2 tsp dried Asarabacca Herb
• 2 tsp dried Peppermint Leaf
• 1 liter boiling water
• Optional: lemon slice

Method:

Steep the herbs together in freshly boiled water for about 10 minutes, allowing their aromas and flavours to blend into a balanced infusion. Once the steeping time is complete, strain the mixture carefully to remove the plant material. The infusion can then be chilled in the refrigerator for a refreshing drink or poured directly over ice if you prefer it cold immediately.

Asarabacca Aromatic Vinegar

Ingredients:
• 30 g dried Asarabacca
• 500 ml apple cider or wine vinegar

Method:

Fill a clean jar with the dried herb and pour vinegar over it until the plant material is fully submerged, ensuring an even infusion. Seal the jar and store it in a cool, dark place for 3–4 weeks, shaking it gently each day to help the vinegar extract the herb’s natural characteristics. After the infusion period, strain the liquid thoroughly to remove all herbal pieces, then transfer the finished vinegar into a clean bottle for use in culinary or aromatic applications.

Extra Serving Ideas Customers Enjoy with Asarabacca Herb

• Brew a small amount as a warming herbal infusion with a distinctive spicy-camphor aroma.
• Mix with chamomile, or lemon balm to create a layered, aromatic tea experience.
• Infuse in apple cider or wine vinegar for a unique fragrant vinegar, perfect for culinary experiments or linen sprays.
• Blend into potpourri or incense mixes to bring a natural forest scent into your home.
• Create concentrated tinctures or extracts for long-lasting use in teas, cocktails, or aromatic projects.

Storage

Store in a cool, dry place away from direct sunlight and strong odours. After opening, keep the pouch tightly sealed or transfer to an airtight jar.

Important Information

The description and any information provided about this product are for informational purposes only and are not intended to diagnose, treat, cure or prevent any disease, nor to replace professional medical advice. For official UK guidance on the safe use of herbal products, see the NHS page. If you are pregnant, breastfeeding, taking any medication or have a medical condition, please consult a qualified healthcare professional before use. Keep out of reach of children.