Herbaceous, vivacious plant, up to
The plant originally comes from France, Spain, and the Balkans. There are small-scale plantations in Germany (where the species are fully protected) and France. It’s a plant of the meadows between 900-
Harvesting: in late summer or autumn, when it starts to dry and all the active principles are concentrated in the root, the earth is eliminated; the root is cut and left to dry at the shadow, extended in thin layers. The red fermented roots are to be discarded and put away in vacuum closed containers in a dry place, as they are hygroscopic.
The root. It is not necessary to cut the whole root.
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