How to Extract Rhodiola Rosea

The herb Rhodiola rosea, also known as Arctic root, or roseroot, is a member of the Crassulaceae family and grows in cold high altitudes in Russia, Scandinavia, Central Asia and Europe. Rhodiola rosea has been used extensively in Russian, Scandinavian and Chinese medicine for fighting infection and improving fertility. Today it is mainly used for relieving stress, improving immunity and fighting fatigue. Traditionally, Rhodiola rosea was prepared as a hot tea of the dried roots. The dried root can be purchased from health food stores, herbal dispensaries and organic grocers. It can also be sourced through traditional Chinese medicine practitioners.

Instructions

1

Measure 50g of dried Rhodiola rosea root using a kitchen scale. If the Rhodiola rosea roots are still whole, or cut into pieces larger then a fingernail, use a sharp knife to finely dice the dried root. The smaller the root is chopped, the more extract you can get out of it.

2

Fill a pot with 5 cups of water and bring to boil on a stove. Add the 50g of dried Rhodiola rosea root. This amount of water and Rhodiola rosea will make 4 cups of tea, each containing approximately 500mg of Rhodiola rosea extract.

3

Reduce the heat on the stove and allow the mixture to simmer gently for 20 minutes. Dried roots are much hardier then leaves or flowers, so simmering gives you the full amount of phytochemicals or the active ingredients.

4

Remove the mixture from the stove and immediately strain it through a cheesecloth into a cup or container. This should remove all the rough root material. Allow the Rhodiola rosea tea to cool before drinking.

5

Store any tea that is not going to to be used right away in an airtight container. Refrigerate the container avoid spoilage. Once refrigerated, it can last for up to 3 days.