Herbs & Spices
Botanical Source & Cultivation
Astragalus membranaceus. This perennial is traditionally harvested after four or five years, with the roots collected in spring or fall. The roots are dried in the sun and then sliced and diced for distribution.
Appearance, Aroma & Flavour
Woodlike in appearance the astragalus root is cut and sifted in small pieces about 10 mm in diameter and smells a bit like freshly cut grass.
Use in teas, infusions and tonics. Astragalus root may also be tinctured.
Storage & Shelf Life
Store in a cool, dark pantry and these roots will stay good for up to 2 years.