Oat Straw (cut & sifted)

Oats are believed to be descended from A. sterilis, a wild oat in the Fertile Crescent, along the North African coast, and the Southern coast of the Iberian Peninsula. Believed to be domesticated around 3,000 years ago around the Tigris and Euphrates rivers, oats are thought to have been introduced to Europe as a contaminant of the established wheat and barley trade. Because of this accidental introduction, many viewed oats as a weed and competition for the better-known wheat and barley plants. They were eventually adopted as a prominent crop in Europe due to how well adapted oats are the cooler, wetter climate of the region. Oats have been cultivated since ancient Roman times as feed for horses. The British emigrants introduced oats to North America in the 17th century and they have been cultivated here ever since. Today, most cultivated oats are primarily bailed and sold as feed, however much is grown for food as well and will continue to be cultivated in larger and larger quantities as its health benefits become more widely known. The biggest oat-producing countries are Russia, Canada, United States, Australia, around the Baltic Sea, Sweden, Finland, Poland, and Germany. The best time to harvest the seed is when it is immature, or in its milky phase, and then to tincture it the same day. Precautions No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

Water 200-212°F. Steep 5-10 minutes. Leaves and flowers need less time; roots and barks often need more. Roots, bark and dense seeds may benefit from a longer steep or a gentle covered simmer.

• Use about 1 level teaspoon of loose tea per 6-8 oz. of water unless the product label says otherwise.
• For blended teas, follow the temperature of the most delicate true-tea base (green/white before black).

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