White Willow Bark c/s

Botanical Name - Salix alba Other Names - Willow, Salicin Willow, European willow Origin - Bulgaria Flavor Profile - Has a slightly bitter taste, which is improved when combined with ginger or cinnamon when prepared as tea. Culinary Usages - Prepare as tea, alone or with other herbs to enhance flavor. May also be tinctured. Cosmetic Usages - Decoct and use the liquid in oral rinses and skin washes.  For centuries the white willow bark has been used as an analgesic. In fact, there is recorded evidence that the herb was used for this purpose in China as early as 500 B.C. Native Americans commonly stripped the inner white pith of the bark to make topical ointments. White willow bark contains various tannins and a chemical called salicin, a precursor to acetylsalicylic acid that is more commonly known as aspirin. Whole pieces of white willow bark are also tinctured, or decocted to make infusions and teas. Precautions - Do not use if allergic to aspirin or other salicylate-containing drugs.