Astragalus

Astragalus mongholicus

root · infusion

Long yellow slices of dried root, simmered in chicken broths and Chinese soups, with a mild licorice taste.

Origin

Northern China and Mongolia

Season (United States)

all year round

Preparation

A handful of slices simmers for at least an hour in the broth; as a tea, three or four slices are simmered for twenty minutes in water.

Molecules

In small amounts, not counted Saponins

Did you know?

The slices are not eaten: they flavor the broth, then are removed.