Dong Quai Root Cut

Botanical Name:  Angelica sinensis

Common Name:

• English: Chinese angelica
• Also, known as:  Oliv, Dried root, Female ginseng, Diels, Dang gui, Tang kuei, Can qui, Chinese Angelica, dangdanggui, dang gui, dong quai, duong qui handanggui, hashyshat almalak, kara toki, langdu danggui, min-gui, tang-kuei, tangkuei tân qui.

Habitat: China, Japan, Korea

Origin: China

Harvested: Wild & Cultivated

Parts Used: Root                                                            

General Information:

Dong Quai root is sweet, pungent, and bitter in taste, and warming in action. A fragrant, perennial herb, 1 to 2 m high. Stem glabrous and purplish, with light, linear striations. Inferior leaves tripinnate; superior leaves often pinnate; segments oval, dentate-incised, teeth obtuse.  

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.