Elecampane, botanically known as Inula helenium, is a time-honored root cherished for its bold flavor, aromatic presence, and traditional uses. Native to Europe and Asia, this tall perennial herb is recognized for its broad, ribbed leaves and sunflower-like yellow blossoms—but it's the thick, hearty root that holds the most value.

Once dried, Elecampane Root offers a taste that blends the sweetness of licorice with a bitter, earthy undertone, making it a unique addition to both kitchens and herbal cabinets.

Culinary and Herbal Applications of Elecampane Root

• Infusions and Teas: Often steeped to create robust herbal teas with a warm, aromatic depth.

• Flavoring Agent: Used in broths, stews, and craft liqueurs like vermouth for its subtly bitter profile.

• Traditional Blends: Can be incorporated into bitters or herbal smoking mixtures as part of botanical traditions.

Why Choose Elecampane Root?

• Flavor Profile: Bold, slightly sweet with bitter, herbal undertones—reminiscent of celery and licorice.

• Versatility: Great for teas, tonics, craft beverages, and culinary explorations.

• Cultural Heritage: Widely used in European and Ayurvedic traditions for centuries.

Botanical and Cultural Identity

• Botanical Name: Inula helenium

• Common Names:

  • English: Elecampane, Horse-heal, Elf Dock, Scabwort, Wild Sunflower

  • French: Aunée, Enula campana

  • Spanish: Helenio, Enula

  • German: Alant, Alantwurzel

  • Arabic: جذر الراسن

  • Other Names: Kaashmira, Osterluzei, Enula Maggiore, Pushkara, Yellow Starwort, Alant Belii

Rooted in Tradition, Ready for the Modern Kitchen

Whether steeped into tea, added to a savory broth, or used as a natural flavoring in craft liqueurs, dried Elecampane Root is a bold and versatile botanical. A staple in traditional herbal practices and a distinctive culinary accent, it brings earthy character and historical depth to every preparation.