Original Hildegard recipe for 45 years

Developed by experts

Zedoary root cut

Developed by expertsDeveloped by expertsDeveloped by experts

Developed by experts

€7,95
Unit price€9,94 / 100g

16 cents per cup

Tax included, shipping and discounts calculated at checkout.

Content: 80 g


Fast shipping

Fast shipping

Shipping within 1-2 business days

45 years of experience

45 years of experience

In the production of Hildegard natural products

Premium Quality

Premium Quality

Tested in our own laboratory

Hildegard Original

Hildegard Original

Original preparations according to Dr. Hertzka

Description

Trembling or restlessness? Discover zedoary root cut

Zedoary (Curcuma zedoaria) is a root that has been handed down from Hildegard von Bingen for a homemade "zedoary elixir". Cooked in wine and combined with galangal and honey, it produces an aromatic herbal elixir in the Hildegard tradition.

What makes zedoary root cut so special?

  • Traditional Hildegard use: Passed down in Hildegard's teachings for centuries.
  • Easy to use: Ideal for boiling with wine and honey.
  • Mild, spicy flavour: Goes well with herbal elixirs.

Properties of zedoary root:

  • Zedoary – a plant with a long tradition described in Hildegard's writings.
  • Natural and free from artificial additives.
  • Frequently combined with galangal – a combination handed down in the Hildegard tradition.

Recommendation:
For a zedoary elixir, boil 30 g of zedoary root and 24 g of galangal root in 1 L of wine with 120 g of honey for 5 minutes, then strain and drink lukewarm.

Made by JURA in Konstanz

From the harvest to you

A family business since 1925, now in its third generation. Every product is made by us on Lake Constance, from raw material testing to the parcel.

More about JURA
Ernte von Hand: Blätter werden vom Baum gepflückt
1

Harvest

Selected herbs, roots and spices, some harvested by hand.

Rohstoffprüfung im Labor: Wurzeln, Blüten und Lavendel in Petrischalen
2

Testing in the laboratory

Every batch is tested in our own laboratory before it is processed.

Kräuter werden im Kessel angesetzt
3

Production

Prepared, blended and pressed in Konstanz, according to the traditional recipes.

Flaschen auf der Abfüllanlage
4

Filling

Filled, weighed and labelled in small batches, much of it by hand.

Mitarbeiterin packt ein Paket im Versand
5

Shipping

Packed in our own warehouse and on its way to you within 1 to 2 working days.

Frequently Asked Questions – Zedoary Root Cut: Form, Infusion & Mixtures

When the cut root is worthwhile and what you can combine it with.

Zedoary root cut

When do I use cut zedoary root instead of zedoary powder?

The cut root is the choice for infusions and for cooking along — the pieces can be removed again before serving. The powder is suitable when you want to sprinkle directly over dishes or dose by the knife tip.

How do I brew cut zedoary root?

About 2 g per cup, pour boiling water over it and steep for 10 minutes. Root pieces take longer than leaves to release their aroma. From 100 g you get approximately 50 infusions.

Can zedoary root be steeped multiple times?

A second infusion is possible, but will be noticeably milder. Those who find the bitterness of the first infusion too strong can take advantage of exactly that and drink the second one instead.

What goes well with zedoary?

Because it is bitter on its own, it pairs well with fennel, liquorice or cinnamon bark. These bring sweetness and take the edge off the bitterness. A ratio of one part zedoary to two parts mild herb is a good starting point.

JURA Naturheilmittel GmbH
Zedoary root cut
€7,95
Unit price€9,94 / 100g

Trembling or restlessness? Discover zedoary root cut

Zedoary (Curcuma zedoaria) is a root that has been handed down from Hildegard von Bingen for a homemade "zedoary elixir". Cooked in wine and combined with galangal and honey, it produces an aromatic herbal elixir in the Hildegard tradition.

What makes zedoary root cut so special?

Properties of zedoary root:

Recommendation:
For a zedoary elixir, boil 30 g of zedoary root and 24 g of galangal root in 1 L of wine with 120 g of honey for 5 minutes, then strain and drink lukewarm.


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