Astragalus Membranaceus
Astragalus Root / Astragalus Membranaceus / Organic Astragalus Root Slice
Origin: Bulgaria
Botanical Name: Astragalus Membranaceus
Other Names: Huang Qi, Milk vetch root, Yellow leader, Huang-qi, Bei Qi, Hwanggi, Astragale, Membranous milkvetch root, Mongolian milkvetch, Membranous milkvetch, Radix Astragali
Astragalus root, scientifically known as Astragalus membranaceus, is a perennial herb native to the northern and eastern regions of China, as well as Mongolia and Korea. It belongs to the legume family (Fabaceae). It grows along forest margins, on grassy hills and in shrub thickets along hillsides, but it is also found in thin open woods. It thrives in sandy, well-drained soil and full exposure to sunlight. Astragalus has a long flexible root equivalent in diameter to a forefinger.The root is covered by a tough, wrinkled, yellowish to brown skin, which can break out into many woolly fibers. The root pulp is woody and yellowish to white, and has a faint and slightly sweet taste thats reminiscent of licorice root.
Usage: Boil 1 cup water. Place the 1 teaspoon astragalus root in a teapot or heatproof container. Pour the boiling water over the roots. Cover the teapot or container and let the tea steep for about 10-15 minutes. Strain.
Traditional Use
Astragalus (Huang Qi) is a cornerstone of traditional Chinese herbalism. The root is traditionally used:
- To support the body's natural defenses, especially in the cold season
- To support energy, stamina and vitality
- Simmered in nourishing soups and teas as a long-term tonic
Harvest & Character
Cut, dried root with a mild, slightly sweet, earthy taste.
Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.
