Devil's Claw (Harpagophytum procumbens)
Devil's Claw takes its name from the small hooks on the plant's fruits, which latch onto passing animals and people to spread its seeds. The plant's secondary root tubers have been used for generations in the traditional herbal knowledge of the Khoisan peoples of the Kalahari desert, where they were dried and prepared as decoctions and teas, among other uses. The active constituents of the root are the iridoid glycosides harpagoside and harpagide.
From southern Africa, the herb found its way to Europe in the twentieth century, where it is now a well-known part of the herbal cabinet. This product is the dried, uncut root: a natural product whose appearance and cut size can vary between batches.
Dosage
For dried Devil's Claw root, a few grams a day is a common starting point, prepared as a decoction or tea. Start with a small amount and build up gradually; everyone reacts differently to herbs.
Use
Prepare the root as a tea: bring water to the boil, add the dried root and let it steep for 10 to 15 minutes. Strain before drinking. Devil's Claw has a distinctly bitter taste, so some people combine it with honey or another herbal tea. Devil's Claw is not recommended during pregnancy or breastfeeding, or in combination with blood thinners; consult a doctor or pharmacist if in doubt.
Storage
Store the root dry, dark and airtight to keep it at its best for as long as possible.
Prefer a concentrated form? Check out the Devil's Claw 10:1 extract in the assortment as well.
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