Astragalus Root

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Astragalus root (Astragalus membranaceus) has been valued for centuries in Chinese herbal traditions as part of their cultural use of plants. Its mild, earthy-sweet taste makes it a natural choice for simmering in teas, soups, and broths. Often used in slices, powders, or decoctions, astragalus blends easily with other herbs or kitchen ingredients for home apothecary and culinary projects alike. What Sets It Apart Root from the pea family with a subtle, earthy-sweet taste Traditionally simmered in teas, soups, and broths Works well in decoctions and long-simmered blends A versatile bulk herb for culinary and homestead use Access the herbal monograph for this particular herb in the Herbal Studio - details found here. Show more