- Ulmaceae
- Inner bark
- Eastern North America
- Milled bark
Slippery Elm Bark
Ulmus rubra
Select sizeThe plant
Slippery elm is a North American tree. The inner bark produces a slippery texture when mixed with water.
What's in it
Mucilage is a soft, gel-like material made of natural plant carbohydrates. It gives the bark its characteristic texture.
Mucilage polysaccharides
The dominant component. Galactose, rhamnose and galacturonic acid units.
Tannins
Present in small amounts, giving slight astringency.
Starch
A significant fraction of the milled bark.
Calcium oxalate
Present as crystals in the bark tissue.
How it works
Soothing coating: When prepared with water, the mucilage forms a soft gel. This explains its traditional use for a dry, uncomfortable throat. Digestive tradition: It is also used in soothing gut preparations. Demulcent means a herb with a coating, soothing quality.
In the tradition
A longstanding North American herbal ingredient.
Its slippery feel gives the tree its common name.
- 1Stir 1 tsp slippery elm powder into 200ml warm water or milk until smooth, and drink promptly.
- 2Take 1–3 times daily.
- 3Take at least an hour apart from other medicines — the mucilage can slow their absorption.
- May affect medicine absorption; ask a pharmacist about spacing.
- Check pregnancy and breastfeeding.
- Choose responsibly sourced inner bark.
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 slippery elm bark?
Stir 1 tsp slippery elm powder into 200ml warm water or milk until smooth, and drink promptly. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is slippery elm bark?
Slippery Elm Bark (Ulmus rubra) belongs to the Ulmaceae family; the inner bark is used. Origin: Eastern North America. A soothing inner bark traditionally valued for throat and digestive comfort.
How should I store dried slippery elm bark?
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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