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Shelf Life: Store in a cool dry place for up to 12 months. It is ok to refrigerate.
Origin: E.U.
Please consult with a healthcare professional, especially if you have any underlying health conditions or are taking medications, to ensure it is safe and appropriate for you. Do not use as the sole source of food.
- General Information: Lily of the Valley leaves, scientifically known as Convallaria majalis, are the green, lance-shaped leaves of the Lily of the Valley plant. Native to Europe, Asia, and North America, this plant is highly prized for its delicate, fragrant flowers and has a long history of use in traditional medicine. Lily of the Valley leaves contain various bioactive compounds that contribute to their medicinal properties.
- Medicinal Use: Lily of the Valley leaves contain cardiac glycosides, saponins, and flavonoids, which give them their medicinal properties. They are primarily known for their cardiotonic effects, meaning they strengthen and regulate the heart's contractions. Lily of the Valley leaves have been used in herbal medicine to treat heart conditions such as arrhythmias, palpitations, and congestive heart failure, although their use requires caution due to their potential toxicity.
- How to Use: Lily of the Valley leaves can be prepared as an herbal infusion for internal use. To make Lily of the Valley leaf tea, steep a few fresh or dried leaves in hot water for 5-10 minutes. Strain the tea and drink it warm. It's essential to use Lily of the Valley leaves sparingly and under the guidance of a qualified healthcare practitioner due to their potent cardiac effects and potential toxicity. Consultation with a herbalist or healthcare provider is recommended before using Lily of the Valley leaves medicinally.
Shelf Life: Store in a cool dry place for up to 12 months. It is ok to refrigerate.
Origin: E.U.
Please consult with a healthcare professional, especially if you have any underlying health conditions or are taking medications, to ensure it is safe and appropriate for you. Do not use as the sole source of food.
