Maral Root (Rhaponticum Carthamoides) – Herb
In Siberia, deers graze on it and hunters eat it to stave off fatigue and hunger. This tough perennial plant grows in Siberia and the Altai mountains and has the botanical name Rhaponticum carthamoides. It resembles thistle in appearance. You should try it as a tea or tincture – both can be easily brewed from its dried root.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 7. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 7. 10. | 4,90 € |
Ingredients
100 % Maral rootBrew & Taste
The earthy oriental aroma of the infusion is accompanied by a slight bitterness hidden behind the herbal taste.
Origins
It's a long way to Siberia, and one doesn't expect to find much of interest in the flora. But lo and behold, this inhospitable landscape has much to offer. The maral root is at home in the permafrost. Its Latin name is Rhaponticum carthamoides, but in this country and around the world it is known as maral root. To make matters worse, it is also sometimes called Russian leuzea or leuzea rhapontica.
Whatever you call it, it will always be a sturdy herb resembling a thistle. It can grow up to 180cm. Its flowers are pale purple and tubular in shape. The root is short and woody with a very captivating scent.
It is native to the mountain regions and forests of southern Siberia, Kazakhstan and Mongolia. Here it was first discovered by hunters. They noticed its strange effects on deer that fed on the maral root. They regularly chose this delicacy when they were about to fight another male and needed a boost of strength and energy.
It wasn't long before the dried chopped root gained popularity among humans for its benefits. Tinctures and infusions are very popular. It is not recommended for young children and pregnant or nursing women.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
100 °C
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3 hours
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3 tablespoons
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Instructions for preparation
Pour 1000ml of boiled water (100°C) per 3 tablespoons of tea.
Covered, let steep for 30 minutes, then remove the strain.
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