This introduction to herbalism covers herbal traditions and highlights specific, health-optimizing foods and plants. Study topics include the medicinal properties of plants used for the digestive, respiratory, and circulatory systems, as well as best practices for cultivating, harvesting, and storing herbs to protect their potency. Students will learn to prepare basic herbal teas, poultices, and soaks. Please note: The course focus is on general plant actions (carminatives, cholagogues, expectorants)—detailed phytochemistry of medicinal plants is not discussed.