- Astragalus is taken in decoction, and it can also be used in water, porridge or soup.
- Astragalus can be cut into pieces and soaked in water, together with wolfberry and American ginseng, and soaked in water to drink. This is a way of eating.
- Astragalus can be used in soups and stewed with chicken.
- Astragalus can be soaked in wine or dipped in wine.
- Astragalus is the dried root of a legume plant Astragalus mongolica or Astragalus membranaceus.
Product Description
Astragalus. It is the root of Astragalus memeranaceus (Fisch.) Bge. Var. mongolicus (Bge.) Hsiao or A. membranaceus (Fisch.) Bge.
Perennial herb, 50-150cm tall. The roots are straight and long, cylindrical, slightly woody, and the surface is light brown to dark brown. Stems erect, branched above, villous. Odd-pinnate compound leaves, alternate; petiole base with lanceolate stipules; leaflets 25-37, leaflets broadly elliptic, 4-9mm long, slightly obtuse apex, mucronate, base cuneate, entire, with both sides White villous. Racemes axillary, with 10-25 flowers; pedicels short, black hirsute; bracts linear-lanceolate; calyx tubular; corolla yellow, butterfly-shaped; stamens 10, disomy; ovary stalked, Smooth and glabrous, style glabrous. Capsule membranous, swollen, ovate-oblong, 1.1-1.5cm wide, glabrous, with beak at apex, with prominent reticulation. Seeds 5-6, kidney-shaped, black. The flowering period is June-July, and the fruiting period is August-September.