Many people assume that a fresh herb extract is superior to a dry herb extract, but this is not necessarily true; it really depends upon the unique biochemical, biophysical and energetic properties of the specific herb being extracted. While some herbs do indeed make a superior extract when extracted while still fresh and succulent (e.g., Shepherd's Purse, Corn Silk), there are also many herbs which make a superior extract when extracted after the herb is dried (e.g., Hops, Grindelia). Also, some herbs are best extracted when semi-dried (e.g., Saw Palmetto), or fermented (e.g., Wild Cherry, Sweet Clover). Some are overly active when fresh and must be dried and aged one year before use (e.g., Buckthorn, Cascara Sagrada). For thousands of years people have been using thousands of different herbs. While some of these herbs are used fresh, the vast majority are used in their dry form. Remember that each herb has its own unique properties and therefore must be treated accordingly. There are no universals when it comes to herbal handling and extraction.