Red Root (Ceanothus americana)
Red root is a member of the buckthorn family also known by a variety of common names, such as Mountain Lilac, Redshank, Desert Buckthorn and New Jersey Tea.
Red root, also known as wild snowball and New Jersey tea, is a deciduous shrub native to eastern North America. While the leaf is collected for tea and the flowers used to obtain a light green dye, the root is harvested when the plant is in full bloom in mid-summer and dried in shade. The root also yields a red dye, hence its common name.
Native Americans frequently used red root topically to address skin lesions and internally for cough and other respiratory complaints. The astringency of the root and bark of this herb is attributed to a significant amount of tannins. Red root also contains several peptide alkaloids.
Red root was used during the Revolutionary War, when black tea was scarce, and used as a substitute beverage.
The pinkish-red roots, which possess a spicy almost mint-like aroma, are harvested in spring and usually cut before completely dried. Red root is rarely prepared in any form other than a decoction or tincture.
Origin: United States
Active Compounds: Alkaloids, Resin, Tannins, Coagulant
Plant Part Used: Root
Storage Tips: Store in an airtight container in a cool, dark place.
Appearance and Aroma: Woody chunks, without significant aroma.
Cosmetic Uses: Decoct as a skin wash.
Culinary Uses: The dried root is used to produce teas, infusions and syrups. May also be tinctured.
Flavor Profile: Bitter due to astringent tannins, flavor is improved by pairing with other roots, like ginger or licorice.
Safety: Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.