The dried root, cut into slices, is gently boiled in water for about twenty minutes, alone or combined with other tonic roots such as astragalus or jujube. This preparation was traditionally drunk warm, as a treatment lasting from a few days to several weeks. Dosage should be validated with a healthcare professional or a recognized pharmacopoeia before use.
The dried root was sometimes ground into fine powder to be incorporated into soups or family broths, according to traditional Chinese culinary and medicinal practices. Professional advice is recommended to adjust the quantity according to the individual. Dosage should be validated with a healthcare professional or a recognized pharmacopoeia before use.
The dried root is macerated for several weeks in food-grade alcohol, then filtered. This concentrated form, closer to modern Western uses, requires guidance from a professional trained in Chinese herbs. Dosage should be validated with a healthcare professional or a recognized pharmacopoeia before use.
It can be found dried, in slices or powder, in herbal shops specializing in Chinese plants as well as in some Asian grocery stores; it can also be grown in temperate climates in deep, well-drained soil.
The root is traditionally harvested in autumn, after several years of cultivation, once the plant has reached maturity.