Roseroot

Rhodiola rosea is from 5 to 40 centimetres (2.0 to 15.7 in) tall, fleshy, and has several stems growing from a short, scaly rootstock. Flowers have 4 sepals and 4 petals, yellow to greenish yellow in color sometimes tipped with red, about 1 to 3.5 millimetres (0.039 to 0.138 in) long, and blooming in summer. Several shoots growing from the same thick root may reach 5 to 35 centimetres (2.0 to 13.8 in) in height. R. rosea is dioecious – having separate female and male plants.

Taxonomy. Rhodiola rosea was first described by Pedanius Dioscorides in De Materia Medica. Many North American plants formerly included in R. rosea are now treated separately as Rhodiola integrifolia and Rhodiola rhodantha.

Chemical constituents. About 140 chemical compounds are in the subterranean portions of R. rosea. Rhodiola roots contain phenols, rosavin, rosin, rosarin, organic acids, terpenoids, phenolic acids and their derivatives, flavonoids, anthraquinones, alkaloids, tyrosol, and salidroside. The chemical composition of the essential oil from R. rosea root growing in different countries varies. For example, rosavin, rosarin, and rosin at their highest concentration according to many tests can be found only in R. …

Rhodiola rosea grows in cold regions of the world, including much of the Arctic, the mountains of Central Asia, scattered in eastern North America and mountainous parts of Europe. It grows on sea cliffs and on mountains at high altitude.

The leaves and shoots can be eaten raw, having a bitter flavor. They can also be cooked like spinach or are sometimes added to salads. An extract is sometimes added as a flavoring in vodkas.