Teasel Root (Dipsacus fullonum)
Here we have harvested the first year root of the Teasel plant. Teasel grows at many elevations. This shot was taken on a saddle ridge at an elevation of 5,000 feet overlooking the Salmon River on one side and the Snake River on the other. Plants are "wild" harvested in their natural environment; they have not been exposed to herbicides and pesticides and are therefore organic.
The fresh root is cut to expose all layers of the root unlocking its full potency. It is then covered with food grade alcohol. The alcohol dehydrates the root over a six week period leaving all the constituents in the tincture. The liquid is then strained through a filter and bottled.