Slippery Elm Inner – Botanical Fresh Vibrant Health XYZ 50g

Common Name: Slippery Elm Inner Bark

Botanical Name: Ulmus rubra

Plant Family: Ulmaceae (Elm family)

Plant Part Used: Inner Bark

Form: Dried, Powdered, or Fine Granules

Region & Habitat:
Slippery elm is native to eastern North America, ranging from southeastern North Dakota and southern Quebec down to northernmost Florida and east Texas. The tree grows in rich, moist soils along stream banks, floodplains, and lower slopes of hills and mountains. It thrives in deciduous and mixed forests with partial shade to full sun and prefers areas with consistent moisture. Due to Dutch elm disease and over-harvesting, wild populations have declined, leading to sustainable harvesting practices and cultivation efforts primarily in the United States and southeastern Canada.

Traditional & Cultural Use:
Native American tribes, particularly the Ojibwe, Cherokee, and Iroquois, have used slippery elm inner bark for centuries in traditional healing practices and as an emergency food source during harsh winters. The bark was ground into flour and made into nutritious gruels. European settlers adopted its use in the 18th and 19th centuries, and it became a staple in American folk medicine. Slippery elm became commercially available in UK and EU herbal markets in the mid-20th century through North American herbal import channels.

Preparation & Application:
Slippery elm inner bark is most commonly used as a powder mixed with water to form a soothing gruel or gel. Mix 1-2 teaspoons of powder with enough warm water to create a smooth paste, then add more liquid to desired consistency. Can be sweetened with honey or mixed into smoothies. For tea, steep 1 teaspoon of powder in hot water for 5-10 minutes, stirring occasionally. The powder can also be added to porridge or used in poultices for external applications.

Organoleptic Notes:
Fine, light tan to reddish-brown powder with a mild, sweet, slightly vanilla-like aroma. The taste is bland and mucilaginous with a faintly sweet, nutty flavor reminiscent of oatmeal. When mixed with water, it develops a characteristic slippery, gel-like texture that coats the mouth and throat. The powder has a smooth, flour-like consistency when dry.