While the Ginseng root is known widely for its health benefits, not many know that there is a female version of the root.
The Angelica root or Dang Gui is grown in a cooler environment, typically in higher mountains, and the best roots are grown in Minxian, in the Gansu Province of China.
The root head of the Angelica root is short and cup-shaped, with skinny but long tail-like roots growing out from it. A mature Angelica root measures about 20cm long, and has a distinct aroma emitting from it.
The Angelica root has many health benefits especially for women, although pregnant women should never consume it.
The root is known for its warming properties which is good for nourishing the blood, and helping with skin conditions. It also regulates the heart, spleen and liver.
Because it nourishes the blood, the Angelica root can aid in alleviating health issues such as fatigue, mild anemia, cardiovascular conditions, and high blood pressure. The root is also excellent for regulating women’s health, especially those with irregular and painful menses.
Additionally, Dang Gui is great for helping women “find the mood”.
Here’s a wholesome recipe that uses the Angelica root:
Prawns with Angelica root and Wolfberries
Makes 2 servings
- 6 prawns
- 10 g Cordyceps Militaris (Chong Cao Hua)
- 5 g wolfberries
- 3 slices Angelica root (Dang Gui)
- 20 g dried black fungus (soaked)
- 10 g shredded ginger
- ¼ tsp salt
- 2 tbsp Eu Yan Sang ginger wine
1. First, blanch the black fungus and rinse the Chong Cao Hua. Soak them in water for 10 minutes.
2. Next, boil the black fungus, Dang Gui, wolfberries and Chong Cao Hua with the water used to soak the herbs in a pot.
3. Add prawns and cook for 5 minutes.
4. Lastly, add seasonings and serve.
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