Astragalus Root Profile

Astragalus Root Profile

Also known as

Astragalus membranaceus, milk vetch, huang qi (Chinese), ogi (Japanese), and hwanggi (Korean).

Introduction

A graceful, flowing plant with long stems bearing paired, pointed leaves and purple flowers, the astragalus is harvested for its roots that are white when dug out of the ground, becoming yellow as they are dried.

Constituents

Astragalosides and other immunostimulant polysaccharides, beta-sitosterol, flavonoids, and trace minerals, especially selenium.

Parts Used

The dried root in the form of tea, encapsulated or as an extract. Powder is mildly sweet and may be sprinkled on food or whipped into a shake or smoothie.

Typical Preparations

Most authorities on traditional Chinese medicine recommend taking 9-15 grams (3 to 5 tablespoons) of the whole herb per day as a decoction, made by boiling the ground, dried root in water for a few minutes and then brewing the tea. May also be taken in capsule or extract form.

Summary

Precautions

Astragalus is non-toxic in any dosages.

For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.