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.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

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

Dong Quai Root Cut