Astragalus – Powder
Some species are known as goat's-thorn, others as milkvetch. But it's nothing less than a natural remedy that supports your immunity and cardiovascular system. The mild, sweetish makes it predestined to become a hit. Just add it into your meals or drinks few times a day.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 23. 7. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 23. 7. | 4,90 € |
Ingredients
100 % AstragalusBrew & Taste
The powder from the root of astragalus is light brown. The flavor can be described as mild, sweetish with hints of wood.
Origins
Astragalus membranaceus is classified by botanists as a member of the legume family. The perennial plant has trapezoidal leaves composed of 8-12 leaflets. It flowers similarly to other legumes and the fruit is a pod with black seeds. Folk healers, however, have always been more interested in the root than the fruit or leaves. It is yellow-brown in color and grows to 50-150cm.
In China, its popularity is attested to by references dating back to the reign of the mythical Yellow Emperor, who considered astragalus one of the most beneficial herbs to exist.
The genus Astragalus includes around 3,000 species. It is most widespread in China and Japan, North America, but can also be found in Europe. They usually grow in bright locations, in dry areas of steppes and prairies, in permeable soils, or on the sides of mountain slopes.
The astragalus root is used to make either a decoction or powder. The dry root can also be baked. Cooks add astragalus to fish, poultry dishes, or porridges.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Instructions for preparation
Add the powder to a beverage or dish.
Recommended daily dosage is a pinch of powder 2-4 times.
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