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 CRITICAL] If 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

甘肅岷縣 — AU retail spans grocer head-slices (Henghui) to herbal-shop whole-root and head grades (Wellsoon)

Availability in Australia

Herbal shops / specialists · A$10.5–22.24 / 100g
Henghui Angelica Head Slices 80g $17.79 (grocer); Wellsoon 全歸片 600g $62.99; 當歸頭片 500g $97.99 — head cut carries a premium

Pairs well with