Just 1-2 teaspoons per day ground up in a health drink is all that is needed or you can make a powerful cup of tea using our organic chopped root. Our angelica root is organic harvested and ready for your medicinal needs. Pure and powerful is what this root is!
Angelica Root, also known in Chinese as Dang Gui is known as the female version of Ginseng and it is found in China. It is very popular in China and its root is used often. It has been used for thousands of years for improved menstrual health in women who are having difficulties from excessive flow or bringing on their menstrual flow. It contains good levels of vitamin B12 and ferulic acid. Angelica root has also been enjoyed to help soothe the side effects of menopause and other female issues. Angelica root can also be cooked with Ginger to help recover faster after childbirth. Other possible benefits are improved digestion and support for healthy blood circulation.
Angelica root is actually in the same family as carrots but was actually used early on by Native Americans as a mean to ward off any evil spirits. Presently it more known for it's use in Scandinavian cooking. Angelica is found as far north as Nunavut and Lapland and as far south as Syria and South Carolina. The plant has an intense yet sweet aroma more like carrots than like dill or fennel.
There are two forms of dang gui: The first is the root body, and it is called dang gui shen and is considered a blood builder. The second is the branch and it is called dang gui tail. The tail is used more often for pain and other gynecological issues. It is available from stores and pharmacies and can be given by a herbalist or naturopathic physician. It can be found in form of capsules, root or spice. For best results use only the bulk dried root and avoid any capsules or other bottled supplements.
How To Make Angelica Root Tea (by Annie's Remedies)
Tools: You will need a non-reactive, heavy saucepan (1 qt) to make decoctions 3 cups/750 ml at a time. Use a saucepan with a glass lid.
Ratio: Amounts can very, depending upon taste and potency of the herbs, however 1 to 2 teaspoons of herb to each cup of water is a good starting point. Roots and barks are more concentrated than the lighter leaves and flowers used in infusions, so less is needed.
Heating: Start with cold water over a low heat and slowly bring herb mixture to a simmering boil. Keep the pot covered and simmer for ten to 20 minutes. Take off heat and leave covered while you brew cools to drinking temperature.
Straining: You should let the mixture set all day or overnight without straining, the heavy roots and barks settle to the bottom, and you can pour off the top.
Overnight Method: Use this method when the material you want to extract is a bitter, or mineral salt. The whole herb, roots or seeds, or the bark of a woody plant are soaked in cold water for several hours, then brought to a boil and simmered for 30 minutes.
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