Astragalus root, also known as milk vetch and huáng qí; (yellow leader), belongs to the bean family of plants. The powdered root, which tastes slightly sweet, is sprinkled on hot foods and blended into beverages.
Numerous Saponins, Including Astragaloside, flavonoids, Polysaccharides, Minerals, Amino acids, Coumarins, Triterpene glycosides, Asparagine, Calycosin, Formononetin, Kumatakenin, Sterols.
Astragalus has been used for thousands of years throughout Asia. As one of the 50 Fundamental Herbs, it is one of the most revered botanicals in traditional Chinese medicine. Aside from its historical association with long life and good health, astragalus is rich in antioxidants and plant sterols.
In the east, astragalus is referred to as an adaptogen. This means that it helps the body to adapt to resist the effects of stress and recover from disease.
Although astragalus is not generally the first herb that comes to mind when it comes to topical use, the herb can be infused in oil for use in the preparation of skin salves and ointments.
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