Dried root slices are traditionally simmered at length in water, sometimes with other tonic roots such as jujube or ginseng, according to Chinese medicine practices. This slow decoction allows the extraction of compounds from the hard, fibrous root. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
The dried root is macerated in alcohol for several weeks according to traditional extraction methods, then filtered. This concentrated form was reserved for experienced herbalists. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
The root is dried and then finely ground, to be incorporated into tonic culinary preparations or herbal blends according to Chinese tradition. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Dried Astragalus root, in slices or powder form, can be found in herbalist shops specializing in Chinese plants and certain organic stores; the plant itself is rarely cultivated outside of Asia.
Traditionally, the root is harvested in autumn from plants aged four years or more, then dried before use.