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Wild Astragalus Root Radix Astragali Huangqi Dried Round Slices Huangqi Astragalus Slices Organic Astragalus Root Radix Astragali Huang Qi Wild Dried Slices Huang Qi (1000 Grams /2.20 lbs)

KWD 30.500
Brand
Generic
Weight
251 g
Size1 Count (Pack of 1)
– 1 +

Special Features

  • 1.Generally, astragalus can be directly sliced and brewed with boiling water for about 20 minutes, or it can be brewed with other foods. The more commonly used combination is astragalus, wolfberry and red jujube tea. Each flavor is 15 grams. Use boiling water or water to decoct instead of tea, and take it separately in the morning and evening. Astragalus can also be used in tea with safflower. In addition, you can drink tea with Ophiopogon japonicus and ebony.
  • 2.Astragalus can generally be soaked in water, which is the easiest operation method. Before using astragalus to soak in water, you can soak it in water for 15 to 20 minutes, then brew it with boiling water, and brew it with freshly boiled water. Soak Astragalus, cover it for 5 to 10 minutes, and drink it when the water temperature is right. Astragalus can be brewed 2 to 3 times in a row. This living method has the best effect.
  • 3. Astragalus soaked in water is best to drink after breakfast, not before going to bed.
  • 4.Astragalus sparkling wine recipe: Astragalus deer whip sparkling wine Materials: 50 grams of astragalus, 1 deer penis, 1000 ml of white wine. Method: Wash the deer whip, soak it in warm water, cut it open, remove the inner membrane, cut it into western slices, put it into the white wine together with astragalus, seal the wine jar, soak it for a month and drink it, take it once a day in the morning and evening, 15 times each time to 20 ml.
  • 5.Astragalus bubble wine recipe: Astragalus Dendrobium bubble wine Material: Dendrobium 120g, Astragalus 50g, Codonopsis 50g, Fangfeng 45g, Salvia 60g, Cornus 60g, Eucommia 60g, Achyranthes sichuanensis 60g, Asarum 30g, Asparagus 60g, Ginger 80g, Coix seed 150g, wolfberry 150g, yam 60g, moss 50g, tuckahoe 60g, schisandra 60g, white wine 3500ml.

Description

Astragalus is the root of Astragalus memeranaceus (Fisch.) Bge. Var. mongholicus (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.

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