We prepare Red Root extract from the root of Ceanothus americanus plants responsibly wildcrafted in their natural habitat. The herb is a large, dense root harvested in the spring or fall from the eastern US. Due to the herb’s density, we macerate Red Root for four weeks.
The herb is extracted in small batches with Certified Organic cane alcohol to maintain the balance of phytochemicals as they exist in the plant. We assure herb identity via macroscopic and organoleptic analysis, then confirm it through methods such as HPTLC fingerprinting specific to each herb. Our liquid extracts are easily dispensed, taken in liquid form and added to water or other liquid.