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Maintaining healthy iron levels is essential to stay feeling energetic, vibrant, and healthy. Gaia Herbs Plant Force Liquid Iron® helps maintain healthy iron levels.* This great-tasting, vegetarian iron supplement is gentle on the stomach, is easy-to-digest and is non-constipating.*
Made with Organic Herbs, Purity-Tested, Vegetarian, Dairy-Free, Gluten-Free, Soy-Free
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Energy Support
Syrups
Proudly made in the Blue Ridge Mountains of Western North Carolina.
Each 10 ml serving delivers 10 mg of elemental Iron.
Adults: 10 mL 2 times daily. Children 6-12: 10 mL daily. Best taken within 30 minutes before meals.
Shake well before using. Refrigerate upon opening. Use contents within 4 months of opening. Do not drink from bottle. Discoloration, which does not impact product quality, may occur. If you are pregnant, have a medical condition or take medications, please consult with your doctor before use. WARNING: Accidental overdose of iron-containing products is a leading cause of fatal poisoning of children under 6. Keep this product out of reach of children. In case of accidental overdose, call a doctor or poison control center immediately.
Great herbal supplements start with quality ingredients. At Gaia, we certify the purity of our herbs, integrity in sourcing practices, and unmatched potency.
Beet Root
Dandelion
Fennel
Nettle
Parsley
Rice
Sea Buckthorn
Star Anise
Yellow Dock
The common garden Beet is a plant we all know and some of us love for the deep red tuber greens that taste similar to spinach. The cultivation of Beets dates all the way back to the 8th century B.C. in the Mediterranean and has hybridized for different growth characteristics. Different kinds of Chard are related to Beets, grown for their leaves as well as the Sugar Beet, which began being cultivated commercially in Germany in the 18th century when it was discovered that it had a very high suc...
This wonderful plant is one of the most common weeds on Earth. The ubiquitous dandelion's ingenious seed-spreading adaptation is one of its most well known features. Is Mother Nature suggesting a need for this plant almost everywhere man dwells? Who among us has not blown the downy top of a dandelion and watched the tiny seedpods carried away in the wind? There are many different common names for the Taraxacum genus throughout the world originating from how the plant looks to what type of act...
Native to the Mediterranean region, it now grows abundantly in many regions of the world. Its history however, has its roots in ancient Greek and Roman times. The Latin word “foeniculum,” or “little hay” and is said to describe fennels feathery leaves, but may also describe a traditional use of feeding it to the goats to increase the quantity and fat content of their milk. There are reports of people eating fennel up to 2000 years ago, although at that time, the stem was more popular than the...
If you’ve had the experience of walking through a meadow or trail in the woods and found yourself with a bristly rash on exposed parts of your limbs, you may have brushed up against some stinging nettle. Nettles are an herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America. The plant has many hollow stinging hairs called "trichomes" on its leaves and stems, which act like needles that inject histamine, formic acid and other chemicals that produce a st...
Parsley is in the Apiaceae family and native to the Mediterranean region of Southern Italy, Algeria, and Tunisia but has been naturalized throughout Europe and the US. It is one of the most commonly used culinary herbs in the world. It’s in the same family as carrot, and fennel so not surprising that the root can be eaten, though it tastes more bitter than sweet. The curled and flat varieties of leaf were both used to impart fresh, clean notes to various recipes. It’s a true culinary staple. ...
A staple food in most of the world, Rice (Oryza sativa) was first eaten more than 10,000 years ago in China. From there is spread across Asia, then Europe and the Americas. Rice is such an important food that, in Chinese and Japanese, the word for “rice” is synonymous with “meal.” It traditionally was considered to be a “yang” tonic that promotes healthy digestion.
The Sea Buckthorn is a deciduous shrub given it’s name to avoid confusion with the True Buckthorns in the Rhamnaceae family. This belongs to a different plant family, the Elegnaceae and is thought to be native to a wide range of the northern hemisphere from the Atlantic coasts of Europe all the way across to China. The vast majority of Sea Buckthorn can be found growing in China. It is an important food source for many birds and animals and a highly nutritious one at that. It is a dense shrub...
Star Anise was first introduced to Europe in the 17th century and was mainly used there in baked goods and in fruit compotes and jams, as well as the manufacture of Anise-flavored liqueurs, such as anisette, Galliano, Sambuca and Pernod. It is a major ingredient in Chinese and Vietnamese cuisines as part of "five-spice powder," which not only acts as a digestive, providing natural relief for digestion, but is also used to flavor curries, tea, pickles, coffee, candy, cough medicines, soft drin...
Many different kinds of “Dock” exist and though some have similar properties, identification of the proper material is important. This particular plant has narrow leaves (Rumex translated from the Latin means Lanced) , which are usually curly (crispus) at the edges, vary in size and are not found in great numbers higher up the stem of the plant. The flowers become a green seed that turns a deep red color in the fall, traditionally marking the proper harvest time for the root. The plant is nat...
Water, organic honey, citric acid and organic sweet orange peel essential oil.
Corn, Dairy, Gluten, Peanuts, Shellfish, Soy, Sugar, Tree Nuts, Yeast
