Dangshen

Codonopsis pilosula

root

Dried roots, mild and slightly sweet, simmered in Chinese soups and broths with red dates and chicken.

Origin

Northern China (Shanxi, Gansu)

Season (United States)

all year round

Preparation

The dried roots are rinsed and simmered for an hour or more; once soft, they are eaten with the soup.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

It is called “poor man's ginseng”: it replaced it for far less money.