Mongolian Milkvetch Root (Astragalus) – Herb
The Astralagus membranaceus, better known the name Mongolian milkvetch, is undoubtedly one of the pillars of Chinese medicine. Thinly sliced root of this plant can support your immunity, your cardiovascular system, and even keep your blood sugar in healthy levels.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 8. 10. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 8. 10. | 4,90 € |
Ingredients
100 % AstragalusBrew & Taste
The root has a light brown color and an unexpectedly sweet taste with hints of wood.
Origins
Mongolian milkvetch is native to Asia. It is a beautiful flowering plant with the Latin name Astragalus membranaceus and it's native mainly to the sunny grasslands and mountainsides of China, Mongolia and North Korea. However, as the Astragalus genus is extremely broad, some representatives of the milkvetch family can be found elsewhere in the world, not excluding Europe.
Roots are collected from 4-5 years old plants. Harvesting traditionally occurs in spring or autumn. The approximately 1m long root is then left to dry in the sun before being chopped into very thin slices of yellow color with a firm and fibrous texture.
Astragalus, otherwise known as Huang Qi, is an integral part of the Fu-Zheng herbalism. Astragalus was first mentioned in connection with the legendary Shennong, a mythical Chinese emperor who is said to have lived between 2737-2697 BC. Legends refer to him as the Divine Farmer and a pioneer in the fields of pharmacology and herbal medicine, with an emphasis on the use of herbs.
Milkvetch root is perfect for internal and external use. They can easily be made into a tasty drink, which is prepared in a similar way to a fresh ginger drinks. The chopped root is also often added to soups and meat dishes. It can easily be made into a tonic or tincture for external use.
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.
Preparation
boil
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15 minutes
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1 tablespoon for 700 ml
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Instructions for preparation
Pour 250ml of boiled water (100°C) per 2 teaspoons of tea.
When brewing in a teapot add 1-2 extra teaspoons.
Covered, let steep for 15 minutes, then remove the strainer.
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