Chinese angelica root
The aromatic tan root of Angelica sinensis, sold as whole heads or feathery cross-cut slices. Strongly fragrant, bitter-sweet and instantly recognisable, a few slices perfume an entire pot of blood-tonic soup, so it is dosed sparingly in home cooking.
TCM properties
Nature · warming Flavour · sweet、pungent Meridians · liver、heart、spleen
Traditional food therapy
In Cantonese food therapy it is the definitive blood herb, traditionally used to nourish and move the blood and regulate the monthly cycle, classically paired five-to-one with astragalus in dang gui bei qi broth.
Cautions: read first
- Safety criticalIf your periods are heavy, take care during them, as it may increase the flow
- Pregnant women should use it only under the guidance of a Chinese medicine practitioner
- If you take anticoagulants (blood thinners), be aware of the bleeding risk
- Take care if damp is heavy and your stools are loose
Preparation
Soak and rinse the sliced form. The flavour is strong, so keep it light in a home pot, a few slices only.
Origin · Geo-authentic (道地) source
Min County, Gansu. AU retail spans grocer head-slices to herbal-shop whole-root and head grades
Availability in Australia
Herbal shops / specialists
