Valerian

Harvesters pull valerian roots in early autumn, when the plant stores its highest concentration of aromatic compounds. Workers wash the roots, trim away excess soil, and slice them into thin strips. The strips dry in ventilated barns for two weeks, reducing moisture to protect volatile oils. Dried material moves to a stainless‑steel distillation chamber where pressurized steam circulates at 100 °C. Steam extracts the oil, carrying it through a condenser where it cools and separates from water. The resulting essential oil settles in a dark glass receiver, then filters through fine mesh to remove impurities. Because the yield averages less than one gram per kilogram of dried root, producers treat each batch as a precious commodity. The final product stores in amber bottles, sealed tightly to guard against light and oxidation.