- used as natural sweetener and traditional medicine for more than 300 years in China
- anti-inflammatory, anti-microbial, anti-fibrotic properties
- relieves allergies
- consumed raw
- boiled in teas
- pairs well with almonds, dates, ginger, carrots, watercress, cabbage, butternut squash, and mushrooms
- gets its name from Buddhist Monks who first used it
all herbs
