Roseroot (Rhodiola Rosea) – Herb

Brew & Taste

The infusion has a deep pink color and an intoxicating scent of dried rose petals. These are also evident in the taste, which is enhanced by a pleasantly sour note.

Origins

Roseroot, Latin Rhodiola rosea, is a perennial medicinal herb. It belongs to the Crassulaceae family, a group of plants loving the Arctic and subarctic climate, which makes it abundant in cold or high altitude parts of Russia, China or Mongolia. In Europe, it can be found in Scandinavia, the Pyrenees and the Alps, but it's also found in central Europe, where it's endagered due to excessive gathering.

It is one of the adaptogens, i.e. plants that help to increase the body's resistance to stress and facilitate adaptation to changes in external conditions. The ancient Greeks knew about these properties and brought it from the Caucasus as a valuable treasure and gradually incorporated it into their medicine, which was very advanced for that time. However, roseroot is also praised in the writings of the Vikings and Chinese sages.

Roseroot is also called golden root, arctic root or king's crown. Most commonly used part of the plant is the rhizome, which can weigh up to 2.5kg for larger perennial plants. It's usually dried, cut to small pieces and processed into tinctures or supplements. However, it is important to know whether they are actually made from roseroot. Although related species also contain important elements, such as rosavin and salidroside, it's only in trace amounts – and it's these elements that make roseroot so beneficial for mental balance and fitness.

In some individuals, roseroot may trigger photosensitivity.

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.