Ashwagandha growing in an Oregon field at Portland Ashwagandha Farm

Oregon grown / small farm operation

About Portland Ashwagandha Farm

Built around fresh ashwagandha root, careful extraction, and tinctures made close to the soil.

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1990 Early Ayurveda reading sparks a long relationship with ashwagandha.
2009 Growing fresh root in Oregon turns curiosity into fieldwork.
2015 Portland Ashwagandha Farm begins as a fresh-root tincture business.
Today The work stays small, responsive, and close to the farm.

Why we exist

Fresh root is why this farm exists.

Portland Ashwagandha Farm began with a long relationship with the plant: Jeff's early reading in Ayurveda, years of Oregon fieldwork, and the discovery that fresh ashwagandha root was entirely different from the dried material he had known.

In 2015, Jeff founded the business to make that fresh-root experience available beyond the farm. The operation remains intentionally small, with support around growing, making, markets, and customer care.

Founder Jeff Johnson holding freshly harvested ashwagandha

Origin story

A plant relationship became a field-to-bottle process.

Jeff's background as a naturalist and technologist still shapes the operation: hands in the soil, close attention to plant flavor and quality, practical systems, and a steady interest in how farm work can be both careful and clear.

That spirit stays grounded in daily work: growing, harvest timing, production notes, customer questions, and the small decisions that make a tincture line trustworthy.

Farm first This is not a private-label supplement shelf. The growing and making stay close together.
Respect the dose Ashwagandha is powerful. We encourage people to start simply and use the right amount.
Human scale The farm stays personal, practical, and easy to reach without pretending to be a big company.
Ashwagandha plants growing at Portland Ashwagandha Farm

Fresh root

The fresh root is the whole point.

It is more vivid than the dried ashwagandha Jeff first encountered years ago, and it asks to be handled with patience.

Our tinctures begin with farm-grown herbs and a long extraction in organic cane alcohol and filtered water. After maceration, the plant material is pressed, dried, burned to ash, and recombined with the tincture in the spagyric tradition.

How we make it

Slow work for a plant that deserves attention.

The process stays close to the root: Oregon growing, fresh harvest, patient extraction, and a final recombination that returns the mineral ash to the tincture.

  1. 01 Grow

    Ashwagandha is cultivated in Oregon soil with biodynamic-inspired, regenerative practices.

  2. 02 Harvest

    Whole roots are handled close to harvest so the plant stays tied to its season.

  3. 03 Extract

    Herbs macerate patiently in organic cane alcohol and filtered water.

  4. 04 Return

    The mineral ash is returned to the tincture in the spagyric tradition.

Freshly harvested roots from Portland Ashwagandha Farm

The plant

We think of ashwagandha as a plant for getting back on your feet.

Life can knock people down. Ashwagandha is one of the plants our farm returns to again and again when people are trying to rebuild steadiness, rest, and resilience.

That is also why sourcing and amount matter. The right plant, used with respect, is a very different experience from taking too much or using material that does not feel clean, fresh, or well made.

Fresh ashwagandha changed how we understood the plant.

Portland Ashwagandha Farm
Small farm operation in Oregon

Start with the plant

Choose a tincture made close to the root.

If you are new, start with a small amount and keep it simple. Many people prefer ashwagandha near bedtime, then adjust slowly from there.

Run a shop, clinic, or apothecary? We wholesale to stores that carry the farm's medicine — start here.

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