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
Dang 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 trip innate; superior leaves often pinnate; segments oval, dentate-incised, teeth obtuse.
How to use:
There are different ways to use powdered herb.
Food Preparation: You can add powdered herbs to any super food, herbal smoothie, sauces, spreads and even cookies. Also for children, you can mix powdered herbs with honey or glycerin to make a paste. The thicker the paste, the more potent and herbal in taste. The sweet taste of honey and glycerin will help the medicine go down. This method is also known as "Electuaries".
Capsules: Encapsulating your own powdered herb at home, give you assurance that the contents of the capsules are pure herb and no filler or any other products. These capsules can be taken with liquid.
Poultice: Poultice can be made with an herbal powder and liquid (mostly water) to form a paste which is then applied to the skin. This method is very helpful for skin conditions.
Herbal shot: Powdered herb can be mixed with water, fruit juice or other liquid to make herbal shot.
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.