Botanical Name: Angelica sinensis
- 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
Harvested: Wild & Cultivated
Parts Used: Root
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!
- You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
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.