Dang Gui, also known as Chinese Angelica or Dong Quai, is an herbal plant commonly used in traditional Chinese medicine (TCM) for its various health benefits. It is commonly used to support women's health, including menstrual health, and also for its blood-tonifying properties. Dang Gui contains compounds like ligustilide, ferulic acid, and echinacoside, which are believed to contribute to its medicinal properties. Dang Gui is commonly used in TCM as an ingredient in various formulas for the treatment of various conditions, such as anemia, fatigue, and gynecological disorders. It is also commonly used as a nourishing ingredient to support overall wellness and vitality.
Whole cuts of Dang Gui include the head, body, and tails. According to TCM, the head is a powerful blood tonic and the tails invigorate the blood. Chocked full of many nutrients, it is sweet, acrid, bitter, and warming. Dang Gui offers a pleasant taste to the palette.
Presently, Dang Gui is undergoing increased demand and the market price has risen. We continue to buy large hearty, fresh Dang Gui root with a very penetrating aroma.
High Quality Dang Gui: What does it look like?
High-quality Dang Gui (Angelica Root) should have the following properties:
Color: The color of high quality Dang Gui is usually reddish-brown to dark brown.
Texture: The texture is rough and slightly fibrous.
Shape: Dang Gui is usually found in the form of slices or pieces of root or bark, but it can also be found as a powder. Buy Dang Gui Powder here.
Aroma: High quality Dang Gui has a distinctive, fragrant aroma.
Taste: The taste is sweet, slightly bitter and warm.
Moisture content: The moisture content should be low, with no signs of mold or spoilage.
Size and weight: The size and weight of high quality Dang Gui will vary depending on the form it is in, but it should be uniform and consistent in size and weight within a given batch.
How is Dang Gui prepared and processed?
Angelica Sinensis, also known as Chinese Angelica or Dong Quai, is native to the mountain regions of China, Korea, and Japan. In China, it is commonly found in provinces such as Sichuan, Guizhou, and Yunnan, where the ideal growing conditions, such as high altitudes, ample moisture, and cool temperatures, are present.
Dang Gui grows best in a cool and humid environment, and can tolerate cold temperatures. The plant prefers well-drained soil that is rich in organic matter and has a pH of 6.0 to 7.0. Angelica Sinensis needs full sun to partial shade and requires regular watering, especially during the growing season. The soil should be kept consistently moist, but not waterlogged. The plant benefits from regular fertilization with organic matter or compost.
For use in TCM, the roots and stems of Angelica Sinensis are harvested in the fall, after the plants have reached matruity and the roots are the largest. Dang Gui is typically dried in the sun or by air-drying. During preparation, the root is peeled and sliced into thin pieces. In TCM, it is often processed by boiling in water or stir-frying to extract its active compounds and enhance its therapeutic properties. It is then used in decoctions, pills, tinctures, and other forms of traditional Chinese medicine.
Popular Recipe for Dang Gui
One popular recipe that includes Dang Gui is Dang Gui Chicken Soup, a nourishing and warming soup that is said to promote blood circulation, improve menstrual health, and boost overall well-being. To make this soup, you will need:
- 1 pound of chicken legs or thighs
- 2 ounces of Dang Gui
- 4 ounces of dried red dates
- 4 ounces of dried goji berries
- 8 cups of water
- 1/4 teaspoon of salt
- Wash and clean the chicken, and set aside.
- Rinse the Dang Gui, red dates, and goji berries, and then soak them in water for 30 minutes.
- Boil 8 cups of water in a large pot, and add the soaked ingredients, including the chicken.
- Let the soup boil for 10 minutes, and then reduce the heat to low and let it simmer for another hour or until the chicken is fully cooked and the soup has thickened.
- Season the soup with 1/4 teaspoon of salt, and then serve hot.
This recipe is a great way to enjoy the benefits of Dang Gui while also savoring its delicious flavor.
Safety Precautions for the use of Dang Gui
When using Dang Gui (Angelica root), it is important to take the following precautions:
Consult with a qualified healthcare professional before using Dang Gui, as it may interact with certain medications or have contraindications for certain health conditions.
Avoid using Dang Gui in large doses, as it may cause adverse reactions such as dizziness, nausea, and skin irritation.
Avoid using Dang Gui during pregnancy or breastfeeding.
Keep Dang Gui out of reach of children and pets.
Store Dang Gui in a cool, dry place, away from direct sunlight and moisture.
If you experience any adverse reactions after using Dang Gui, discontinue use and consult with a healthcare professional.
Dang Gui should be used with caution if you have a history of allergies or skin sensitivities, as it may cause skin irritation.
Dang Gui may also cause drowsiness or dizziness, so use caution if you will be driving or operating heavy machinery after consuming it.
Before using Dang Gui, be aware that it may have a strong flavor and may need to be mixed with other herbs or foods before consumption.
Dang Gui may also cause an allergic reaction in some individuals, so use caution and consult with a healthcare professional if you have a history of allergies or skin sensitivities.
It’s important to note that this is a general guideline and it’s always best to consult with a healthcare professional or herbalist to determine the right dosage and usage for you
Additional Information about Dang Gui
Common Names: Dang Gui (Angelica Root, Dong Quai, Chinese Angelica); Angelica Sinensis; Radicis Angelicae Sinensis
Properties: Sweet, acrid, warm
Channels Entered: Heart, Liver, Spleen