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Wild mugwort (Artemesia vulgaris) is cultivated from our gardens at peak potency and steeped in organic alcohol for a minimum of six weeks.
Plantain (Plantago spp.) is wild-cultivated from our gardens and steeped in organic grape alcohol for a minimum of 6 weeks.
Witch hazel leaves and bark are hand-harvested from our woods and infused in Greek extra-virgin olive oil.
Wild yarrow flowering tops are hand harvested in June and infused in Greek extra-virgin olive oil.
Dandelion leaf (Taraxacum officinale) is harvested from our gardens and steeped in organic grape alcohol for a minimum of 6 weeks.
Dandelion root (Taraxacum officinale) is harvested from our garden and steeped in organic grape alcohol for a minimum of 6 weeks.
Wild cultivated mullein leaves (Verbascum thapsus) are hand harvested at peak potency and steeped for a minimum of six weeks in organic alcohol.
Organically cultivated Black Cohosh root (Cimicifuga racemosa) is steeped in organic grape alcohol for a minimum of six weeks.
Wild blue vervain (Verbena hastata) is harvested from our land at peak potency and steeped for a minimum of six weeks in organic alcohol.
The root, seeds and flowering tops of Echinacea purpurea and angustifolia are harvested for peak potency and steeped in organic alcohol a minimum of 6 weeks.
Wild cultivated nettles (Urtica dioica) are harvested from our gardens in the spring and steeped in organic alcohol for a minimum of six weeks.
Our Astragalus Root (Astragulus membranaceus) tincture is made using organic grape alcohol and spring water.
Sunstone Herb Farm joyfully offers freshly dried herbs, herb-infused oils, tinctures, salves, lip balm. From the farm we offer free-range eggs, goat milk soap and goat milk herd shares. Visit our Listing
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