LianHao - dang gui (Angelicae Sinensis Radix) Chinese angelica root

Dang Gui, also known as Chinese Angelica Root, is a time-honoured ingredient in Asian cuisine, appreciated for centuries in soups and herbal recipes. Its delicately sweet and subtly spicy aroma adds depth and warmth to many dishes.

Culinary use:
Dang Gui pairs wonderfully with soups, rice dishes, and stews. Simply add a few pieces of the dried root to the pot and let them simmer together with the other ingredients. Remove the root before serving.

Dang Gui is also popular as a herbal infusion. To prepare, pour hot water over a few pieces of the root and let steep for several minutes. The tea can be enjoyed on its own or blended with other herbs and spices such as ginger or cinnamon.

Traditionally in TCM:
In traditional Chinese culture, Dang Gui has long been valued and is regarded as a plant associated with balance, vitality, and inner harmony. In Asia, it is sometimes referred to as the “female ginseng” – a name that reflects its traditional reputation and cultural significance.

Dang Gui naturally contains iron and other valuable plant constituents. Classical TCM texts describe its use in herbal combinations aimed at supporting the body’s natural harmony and overall wellbeing. Today, it is appreciated both for its aromatic character and its traditional link to balance and regeneration, whether in the kitchen or as part of a warming herbal tea.