About Portland Ashwagandha Farm
Inspired by his studies in Ayurveda and natural healing in his youth Jeff Johnson was led to the importance of soil health and regenerative agriculture. In 2009, he began growing and incorporating Ashwagandha into his small hobby farm. In 2012, as a founding member of a local farm-to-fork produce bicycle delivery service, Jeff began to deliver Ashwagandha he had grown to Portlanders and share the calm Ashwagandha energy he had also grown to love.
Jeff founded Portland Ashwagandha Farm in 2015 to share Ashwagandha with more people. Since, Portland Ashwagandha Farm has grown into a network of local family farms and happy team members utilizing biodynamically inspired, regenerative agricultural practices and making alchemically inspired Fresh Spagyric Tinctures. And in Portland, our local customers and retailers receive their Portland Ashwagandha Farm products by local bicycle delivery to this very day.
A Message From Jeff
I started Portland Ashwagandha Farm after feeling and sharing the deep impact it was having in both my life and those I shared it with. Each year I grew Ashwagandha (starting in 2009) the Ashwagandha told me, “grow more,” and I continue to.
We live in an age of challenge and opportunity. Ashwagandha is one of the best plants to help modern humans recover from life, stay calm and strong, and be their best selves.
Thank you for visiting our site and have a warm and grounded day.
Portland, OR 2019
Our Farm Family
Portland Ashwagandha Farm is committed to utilizing biodynamically inspired, regenerative agricultural practices in harmony with nature, the Lunar cycles and the seasons to deliver the highest quality Ashwagandha available while providing a sustainable business model for local family farms.
Portland Ashwagandha Farm's 'Spagyric' tinctures harmonize ancient Alchemical traditions with modern science. The word Spagyric is a combination of 2 Greek words, 'Spao', which means to draw out and 'Agerio' which means to gather, or recombine. Portland Ashwagandha Farm's Spagyric process does exactly that.
Farm fresh herbs are long-soaked in organic cane alcohol in glass containers for approximately 1 year and stored in a cool dark place. After the lengthy maceration process, the herb is pressed releasing the last of the fresh root juices contained therewithin. The remaining herb material is then dried and burned until there is nothing left except for fine ash. The herb's naturally occurring trace minerals are separated from the carbon and then recombined with the tincture. This creates a truly full-spectrum tincture, with all an herb's beneficial constituents intact and working together in synergy.