How ashwaganda can improve your sleep
Sebastian Pole, co-founder of Pukka Herbs explains the benefits ashwaganda for sleep
In Ayurvedic medicine, ashwagandha is known as a ‘rasayana’ meaning a rejuvenative. Rasayanas enhance both the quality and quantity of life, stimulate the mind and enhance vigour.
This has made ashwagandha one of Ayurveda’s most prized herbs as a truly superior rejuvenative tonic to the whole body and mind. Interestingly the Sanskrit word ‘ashwagandha’ is translated as ‘the smell of a horse’ which reflects its ability to bring you the essence of a horse; strength and stamina.
Ashwagandha’s botanical name, withania somnifera, gives us a clue: somnifera is translated as ‘sleep-inducing’ reflecting its relaxing and sedative properties that bring us energy through supporting deeper rest.
Origins of ashwagandha
Interestingly, ashwagandha plants thrives in arid conditions in poor quality alkaline soils - an environment in which most plants would suffer from severe stress.
All of Pukka’s ashwagandha is grown in an arid region of north Karnataka (South West India), where farmers are poorer than average, mainly due to the harsh farming environment and the limited choice of crops that can be grown. Few farmers can afford to dig wells for irrigation, which means that ashwagandha, which is remarkably drought-resistant, is perfect for areas difficult to irrigate.
The ashwagandha plant
Ashwagandha belongs to the solanaceae, or nightshade family, - the same family as the tomato and potato. Perhaps the most revealing family feature is its small red berry, which is not unlike a tiny cherry tomato. The small fruits are also the likely source of its other common name, ‘winter cherry’.
In the wild, ashwagandha is a perennial plant that can grow up to almost a metre in height. When cultivated it is usually treated as an annual and seeds are sown at the beginning of the monsoon and harvested approximately five months later.
Spaced out seedlings
The way in which herbs are grown on the farm can have a significant influence on the quality and cost of the final product. In the case of ashwagandha, the spacing of the seedlings in the field is a surprisingly important factor.
The distance between the plants, combined with the time of harvest, determines the thickness, shape and fiber content of the root; this influences the method used by the farmers to separate the stem from the root. Thicker fibrous roots also make it harder to produce a uniform, fine powder. If the seedlings are too far apart, or left in the field for too long, it's likely to have problems with the consistency of the powder.
This is just one example of many of why it’s so important for Pukka to maintain a close relationship with the farmers. Only with regular communication and feedback can Pukka understand and respond to their challenges, just as they understand and respond to ours. And we get the correctly spaced out seedlings producing perfectly powderable ashwagandha.
The ashwagandha fields of north Karnataka are also the source of other important Ayurvedic herbs - andrographis and tulsi thrive as cultivated plants alongside gokshura, bhumiamalaki and musta, all growing naturally as ‘weeds’ in the organic fields. The farmers encourage them to grow to full-size and harvest them throughout the year.
This finely powdered root is specially blended by Pukka's master herbalist, Sebastian Pole, to create the ashwagandha food supplement in Pukka's Organic Wellbeing range.
To celebrate Psychologies' partnership with Pukka Herbs, we have a year's supply of Pukka tea to give away and Pukka goodies, including Pukka's ashwagandha supplement, worth over £200! Click here for your chance to win this rejuvenating bundle.