Ashwagandha roots are best harvested in late autumn when the plant's leaves begin to yellow and berries turn red. Carefully dig up the root system, wash away all soil, and slice the roots into small pieces. Allow the root pieces to dry thoroughly in a warm, well-ventilated, shaded spot before grinding them into powder for teas or tinctures.

Ashwagandha is a tropical to subtropical tender perennial native to dry regions of India and Africa. It can survive year-round outdoors in USDA Hardiness Zones 9–11. In colder zones (3–8), it is grown as an annual or overwintered indoors in containers placed in a sunny window or under grow lights.

The plant produces small, inconspicuous greenish-yellow flowers that bloom in late summer. These give way to small, glossy, bright red berries enclosed inside a papery, lantern-like husk (similar to a ground cherry or tomatillo). Note that while the roots and leaves are used traditionally, the berries contain saponins and are generally not consumed.

Once established, Ashwagandha is quite drought-tolerant and prefers dry to medium moisture levels. Overwatering or poor drainage can lead to root rot, so plant it in light, well-draining soil and allow the top layer of soil to dry out between waterings.