LianHao - huang qi (Astragali Radix) Astragalus root

Huang Qi (Astragali radix), known in English as astragalus root or milkvetch root, is a traditional ingredient in Chinese cuisine and herbal culture. Valued for centuries in Asia, it is often used in soups and herbal blends for its naturally mild and slightly earthy flavour.

Culinary use:
Astragalus is typically used in slices or whole pieces. Add a few pieces of the dried root to soups, broths or stews and let them simmer gently. Remove before serving. It pairs beautifully with goji berries, ginger, or jujubes (Da Zao) for a nourishing, aromatic combination.

Natural composition:
Astragalus naturally contains polysaccharides, flavonoids, amino acids, minerals, and saponins (including Astragaloside IV). These plant components contribute to its distinctive taste and make it a valued addition to balanced, warming dishes.

Scientific literature describes astragalus as a plant rich in bioactive compounds, which have been explored in research on natural defence mechanisms. These descriptions refer to its traditional composition and do not imply any health claims.

Today, Huang Qi is appreciated worldwide as a natural superfood – valued for its gentle taste, cultural heritage and symbolic link to balance and vitality in Asian cuisine.