Bearclover Tincture

              Working with an unknown plant has it’s advantages and disadvantages. For one there is zero competition, but it also means that you personally must do all the research and testing to ensure safety and efficacy. Which is exactly what I have done. I am a nutritionist and food scientist that has created the first tincture from the plant chamaebatia foliolosa. Bearclover, or Mountain Misery as it is commonly called is a native plant to the Sierra-Nevada Mountains. Miwok Natives used this plant they called kitkitdizzi brewed into a tea to treat respiratory infections and viral infections.

              When I found out about the historical use of this plant I needed to know more. To my surprise there wasn’t any literature on the subject. Just anecdotal stories and historical findings. With a visit to my family property in the Sierras I was able to interact with this plant firsthand. When you first pick the leaves, it gives off a sticky resin that smells of camphor and sage. This only heightened my interests, so a visit to the UC Davis lab facility was my next move. I wanted to know if this had any basis for a medicinal extract. With a nutrient profile and an essential oil profile completed it showed a high prevalence of catechins, and quercetin. Both of what is found in green tea and what largely make it have its anti-inflammatory and antioxidant properties. With that information in hand, I set to work developing double decoction alcohol based tincture to extract the multiple compounds of the plant. After different iterations I landed on a mixture of Bearclover, lemon peel, and ginger with a hint of maple syrup for sweetness.

If you’re looking for a tincture that is one of a kind and has potent anti-viral and antioxidant properties look no further. It’s sustainably wild crafted and nutritionist created and 100% organic.

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