Echinacea

overall appearance

Perennial herb growing 2-5 feet tall with sturdy, branching stems and distinctive purple daisy-like flowers with prominent orange-brown central cones.

roots

Deep taproot system with fibrous secondary roots; roots are dark brown to black externally, white internally, with a slightly sweet then bitter taste and characteristic odor.

stem

Erect, sturdy stems that are often purplish, branching in the upper portions, covered with coarse hairs (hispid), reaching 2-5 feet in height.

leaves

Alternate, lance-shaped to ovate leaves 3-8 inches long, with prominent parallel veins, coarsely toothed margins, and rough, hairy surfaces; lower leaves are petiolate while upper leaves are sessile.

flowers

Large composite flower heads 2-4 inches across with 8-21 drooping purple to pink ray petals surrounding a prominent raised central disc of orange-brown tubular flowers; blooms June through October.

fruits/seeds

Small, dark brown to black achenes (cypsela) about 1/8 inch long with a short pappus; seeds are dispersed by wind and wildlife.

1-2 teaspoons dried herb per cup boiling water, steep 10-15 minutes

1 tablespoon chopped fresh root per cup water, simmer 15-20 minutes

1:5 ratio in 45% alcohol, 3-5 ml three times daily

Fresh crushed leaves and roots applied directly to wounds

Fresh plant material in olive oil for topical use