Echinacea 101: Traditional Uses, Benefits & How to Brew It
Echinacea purpurea is one of the most widely recognized herbs in the North American botanical tradition. Used for centuries by Indigenous peoples and later adopted by European herbalists and settlers, it remains one of the most studied botanicals in the modern herbal tradition. This guide covers what echinacea purpurea is, how it differs from other echinacea species, how to brew it, and what to keep in mind when using it.
What Is Echinacea purpurea?
Echinacea purpurea is a flowering plant in the daisy family, native to eastern North America. It is commonly called purple coneflower, and it is one of three echinacea species used in herbal preparations — the others being Echinacea angustifolia and Echinacea pallida. The aerial parts — flowers, leaves, and stems — are most commonly used in teas and infusions. The root is a separate preparation with a different traditional use history.
Farmer Soul's echinacea is made from the whole dried aerial parts of Echinacea purpurea: the flowers, leaves, and stem, without the root. It is single-ingredient, unblended, and packed loose in a resealable kraft pouch.
How Echinacea purpurea Differs from Other Species
Echinacea purpurea is the most widely available and most commonly used species. Echinacea angustifolia, which grows in the Great Plains, has a long history of use among Indigenous peoples of the region and is valued for different reasons. Echinacea pallida is less common in commercial preparations. Each species has a distinct phytochemical profile and traditional use context. For a detailed comparison, see our guide on Echinacea purpurea vs. Echinacea angustifolia.
Traditional Uses
Echinacea has a long history of use among Indigenous peoples of North America, particularly tribes of the Great Plains and eastern woodlands. It was used in a variety of ways for different purposes across different cultures. European settlers adopted it in the 19th century, and it became widely used in American folk and eclectic medicine. For a detailed history, see our article on the history and traditional use of echinacea.
How to Brew Echinacea Tea
Echinacea purpurea aerial parts can be prepared as a simple infusion. Use one to two teaspoons of dried herb per eight ounces of hot water. Pour hot water over the herb and steep for ten to fifteen minutes, then strain. For a stronger preparation, simmer gently for ten minutes before straining. A gentle tingle on the tongue is a natural quality of the plant and a sign the herb is fresh and potent.
Echinacea pairs well with elderberry for a deeper, fruit-forward seasonal blend, and with ginger and lemon for warmth and brightness. A spoonful of raw honey rounds out its earthy character.
What Echinacea Tea Tastes Like
Echinacea purpurea has a mild, earthy, and slightly floral flavor. The most distinctive quality is a gentle tingle or mild numbing sensation on the tongue — a natural property of the plant's alkylamide compounds. This is normal and expected in a fresh, quality product.
Sourcing and What to Look For
Quality matters with echinacea. Look for a product that specifies the species (Echinacea purpurea vs. angustifolia vs. pallida), the plant part used (aerial parts vs. root), and the form (whole dried herb vs. extract vs. powder). Organic sourcing and clear country or region of origin are additional markers of a transparent supplier. A gentle tingle when tasting the dry herb or brewed tea is a reliable indicator of freshness and potency.
How to Store Dried Echinacea
Store dried echinacea in a tightly sealed container in a cool, dry place away from direct sunlight and moisture. Properly stored, dried echinacea retains its character for one to two years. The resealable kraft pouch is designed to preserve freshness between uses.
Frequently Asked Questions
What part of the plant is used in this tea?
Farmer Soul's echinacea tea uses the dried aerial parts of Echinacea purpurea: the flowers, leaves, and stem. It does not contain the root, which is a different preparation.
What is the tingle I feel when drinking echinacea tea?
The gentle tingle is a natural quality of echinacea caused by alkylamide compounds present in the plant. It is normal and is generally considered a marker of freshness and potency.
Is echinacea purpurea the same as echinacea angustifolia?
No. They are two different species with different traditional use histories and phytochemical profiles. Echinacea purpurea is the most widely available and most commonly used in commercial teas. Echinacea angustifolia has a particularly long history of use among Great Plains Indigenous peoples.
Is echinacea tea caffeinated?
No. Echinacea is naturally caffeine-free.
Can I blend echinacea with other herbs?
Yes. Echinacea pairs well with elderberry, ginger, lemon, rose hips, and raw honey. It can be brewed alone or blended with complementary herbs.
Related Reading
- How to Brew Echinacea Tea
- Echinacea vs. Elderberry: Which Fits Cold & Flu Season?
- Echinacea Tea Recipes for Cold & Flu Season
- When to Start Taking Echinacea
Sources
- National Center for Complementary and Integrative Health: Echinacea
- Barnes, J., Anderson, L.A., Gibbons, S., & Phillipson, J.D. (2005). Echinacea species: a review of their chemistry, pharmacology and clinical properties. Journal of Pharmacy and Pharmacology, 57(8), 929–954.
- Moerman, D.E. Native American Ethnobotany Database. University of Michigan-Dearborn.
- USDA PLANTS Database: Echinacea purpurea
This article is for informational purposes and reflects traditional use. It is not medical advice. Consult a qualified healthcare provider before use, especially if you are pregnant, nursing, taking medication, or considering it for a child.