Astragalus root has been used in China for centuries, where it is still commonly used to prepare restorative teas and tonics. Sometimes known as Syrian Tragacanth and Gum Dragon, astragalus root is also used in cooking to add a sweet, earthy flavor to soups, broths and stews, while the powdered root is mixed into foods or encapsulated as a supplement.
Astragalus Root c/s, 1/4lb
The yellow, fibrous roots of astragalus are typically harvested after four years of plant growth. The sliced root adds a sweet, mildly earthy flavor to soups and teas (but remove the pieces before consuming like you would bay leaf).