- Phytolaccaceae
- Leaf and root
- Caribbean · Central America
- Dried leaf and root, for infusion
Guinea Henweed
Petiveria alliacea
Select sizeThe plant
A shrubby perennial found throughout the Caribbean, Central America and parts of West Africa, with a distinctive garlic-like smell when the leaf is bruised.
What's in it
A traditional herb, documented in regional herbal reference sources rather than isolated for this listing.
How it works
A traditional household herb, taken as an everyday tea in Caribbean and Central American folk practice.
In the tradition
Long used across Caribbean and Central American herbal traditions, and also known there as anamu.
Its garlicky smell comes from sulphur compounds, the same family responsible for garlic’s aroma.
- 1Simmer 1–2 tsp of dried guinea henweed in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
- Not suitable in pregnancy.
- Speak to your doctor before use if you take blood-thinning or blood-pressure medication.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare guinea henweed?
Guinea Henweed is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried guinea henweed in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is guinea henweed?
Guinea Henweed (Petiveria alliacea) belongs to the Phytolaccaceae family; the leaf and root are used. Origin: Caribbean, Central America. Also known as anamu — a pungent, garlic-scented Caribbean and Central American bush-medicine plant.
How should I store dried guinea henweed?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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