How to Harvest Rhodiola

Rhodiola rosea is a perennial herb that grows up to 18 inches in height and thrives in cool temperate or sub-arctic regions. Commonly known as rose root, R. rosea’s roots are used in alternative medicine therapies. After the root is dried, compounds are extracted and sold commercially with claims that it helps depression and stimulates the memory. Because most R. rosea plants are harvested in the wild, cultivation information is lacking, according to research scientists with the Government of Alberta’s Agriculture and Rural Development department. R. rosea, which has a substantial root system, should be harvested in spring or fall.

Shovel
Large, sharp knife
Forced-air dryer

Instructions

- 1
  Harvest the Rhodiola rosea plant when it reaches five years of age. Although it is mature at four years, the roots continue to develop for another year and you’ll have a larger harvest if you wait.
- 2
  Insert the shovel into the soil, one foot from the base of the Rhodiola rosea plant. Most Rhodiola roots don’t extend past this distance into the soil.
- 3
  Use the shovel to cut an eight-inch deep circle completely around the plant. As you insert the shovel, rock it back and forth to loosen the soil around the roots.
- 4
  Pry the Rhodiola rosea from the soil with the shovel.
- 5
  Cut shoots off the root mass. Slice large roots into four-inch long strips and wash them in water to remove soil and rocks or pebbles.
- 6
  Place the washed, sliced roots on in a forced-air dryer, set to between 104 and 122 degrees Fahrenheit. Allow them to remain there for two days.

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