Ashwagandha is a Solanum native to the drier regions of India, Northern Africa, and the Middle East. This plant has been used in Ayurvedic medicine for at least 3000 years. Its dried, powdered root is used as an adaptogen that helps you adapt to stress, build your immune system, and beat insomnia. Its berries are used as a substitute for rennet in cheesemaking!
Days to maturity: 200
Seeds per pack: 100
Planting / harvesting notes
Sow seeds indoors 8-12 weeks before the last frost and transplant into garden well after the danger of frost. 1/4" deep. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.
Seed keeping notes
Ashwagandha seeds are ripe when the fruits have turned another red. We remove ashwagandha seeds like those of ground cherries, cape gooseberries, or tomatillos. You can remove seeds by hand, rinse, and dry. We pop the berries by hand in a bucket of water, so that the water will help extract the seeds, which will sink to the bottom. We have also used a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry.