[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Music by Winderemere Sessions

The Tastiest Nettle Smoothie in the World:
(makes smoothie for 2 to 4 people)

2 oranges
juice of 1 lemon
thumb-sized piece of ginger
2 cups apple juice/cider
small bunch of mint (optional)
large bunch of nettles (discard stalks)

These optional additions (below) taste fantastic with the above ingredients, and they boost the smoothie’s nutritional value at the same time (assuming you use ingredients of quality):

small piece of turmeric
3 Tbsp raw hempseed oil
bunch of other wild greens: chickweed, miner’s lettuce, sheep sorrel, etc. (only eat plants that you can accurately identify with 100% confidence)

Why Eat Nettles?

Nettles are a spring tonic, exactly what the body needs following a winter diet of heavy foods. They are full of minerals and nutrients, including vitamins A, C, and D, Calcium, Potassium, and Manganese. They’re very high in iron. Nettles are one of the most protein-rich plants in the vegetable kingdom. Nettles are especially useful for a worn-out, run-down body.

Do a bit of research, and you’ll find much info. on how nettles have been used for centuries to treat complaints of various kinds: respiratory congestion, allergies, arthritis. The drying effect nettles have on the body is likely what gives relief in cases where cold, damp congestion has taken residence in the body.

How to Harvest Nettles:

With gloves, harvest the top six inches from plants up to 12 inches tall. Don’t harvest from flowering plants.

Don’t harvest at all if you aren’t completely certain that you’ve found nettles.

If you suffer from arthritis in your hands and/or wrists, you can experiment with handling nettles with your bare hands. The stings are reputed by some to alleviate arthritic pain (the temporary initial pain from the stings brings long-term relief, reportedly).

How to Store/Use Nettles:

If relatively dry, place the fresh nettles in a sealed plastic bag in the fridge, and they should keep for a week, at least.

Blending, drying, and steaming inactivate the stingers in nettles.

You can hang the nettles to dry, to use as loose leaf tea all year. I try to drink dried nettle leaf tea throughout the winter, for essential vitamins and minerals that I don’t get from seasonal winter food.

You can steam nettles in any savory dish, as you would spinach. Save the water for soup base, or for immediate nettle tea. Or water your plants with the nettle water (nettle tea), to give them a boost of nutrients.

I like to throw a bunch of chopped nettle leaves into my quinoa as it’s cooking. When the quinoa is done, so are the nettles (if you add them early). Add a hard-boiled egg, fried onion and ginger*, and any fresh greens/herbs you think would work, flavor-wise. After all cooking is finished, add olive oil, salt and pepper, of good quality. This is really tasty.
*I cook with butter, or any oil that is solid at room temperature. Quality oils that are liquid at room temperature are safe drizzled raw onto meals.

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