Wildcrafted Cocolmeca Root Smilax Regelii

Name: Wildcrafted Cocolmeca Root Smilax Regelii
Brand: Forestal Mt
SKU: N/A
Availability: PreOrder
Rating: 2.3 (0 reviews)

(2.3)

GOLD Member Forestal Mt

Forestal Mt

Supplier From Honduras

Apr-17-25

Wildcrafted Cocolmeca Root (Smilax regelii) is hand-harvested from remote forest regions of Honduras and carefully processed to preserve its natural phytochemical profile. Known for its traditional use in detoxification, skin health, hormonal support, and overall vitality, it is one of Central AmericaÃ¢??s most respected botanical roots.

We offer the root in cut segments. Our Cocolmeca is shade-dried without artificial heat, maintaining optimal aroma, color, and active properties.

Scientific Name: Smilax regelii

Common Name: Cocolmeca

Origin: Wildcrafted in Honduras

Forms Available: Root cuts / Shredded / Powder

Drying Method: 100% shade-dried

Processing: Washed, cut, sorted by hand

Shelf Life: 24 months (proper storage)

Price and Minimum Quantity

Price: $15 - $35 / Pound (DDP)

MOQ: Minimum Order Quantity: 10 Pounds

Product Grade: Wilcrafted and Organic

Production Capacity: Upon Request

Packaging: Bulk-Packed Vacuum Sealed Bags. Custom Packaging Available Upon Request.

Sample: Available. Sample Cost Born By Buyer

Competitive Advantages

Herbal remedy
Organic

Other Details

Cocolmeca
Medicinal herb
Root
Smilax regelii

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PARSLEY (Petroselinum sativum/crispum - Umbelliferae)
Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds.

The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years.

The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey.
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Lovage (Levisticum officinale) is a plant, the leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. It is a tall (3 to 9 ft) perennial that vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.
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