Astragalus: An Ornamental, Supportive, and Culinary Herb

Astragalus Root/Milkvetch

Astragalus is a popular remedy for various ailments today. Commonly found in health food stores and herbal shops in the form of tinctures, grounded encapsulated powders, or as part of an herbal infusion, or sometimes added to teas, astragalus usually makes the list for its purported immune-system and energy-supporting benefits.

Astragalus can be identified by its pinnate leaves, and compound. It is an annual and perennial herb. It has flowering leaves that look somewhat like a fern, although it is not a fern. Astragalus has attractive leaves and has also been used for ornamental purposes.

Herbalists call astragalus an adaptogen, or any herb or agent that helps the body adapt to stress. This doesn’t necessarily include foods that one would consume when they are stressed, such as alcohol, junk food, and cigarettes. Those are not adaptogens.

The concept of “adaptogen” comes from two Russian doctors in the 1960s: Drs. Israel Brekhman and Nikolai Lazareve. When we use the word “adaptogen”, we’re usually talking about herbs that survive in conditions that are not usually suitable for the survival of plants. Therefore, it is theorized that likewise, adaptogens may help support the body’s response to stress when ingested. Other herbs thought of as adaptogens are ginseng and reishi mushroom. Astragalus is thought to have health benefits due to its phytochemicals and flavanoids. It has been reported to have side effects such as stomach upset.

Astragalus has a taste that can be described as sweet, slightly fruity, and somewhat starchy when used as a tincture. It has been largely studied by scientific researchers and has shown much potential in its benefits. However, much more research is needed to prove the benefits of astragalus in a clinical sense.

International History of Astragalus in Herbalism

Astragalus is a species of plant that used to be more commonly called milkvetch, but also sometimes simply called astragalus. The latter is what most people call it today. Used for a long time in Traditional Chinese Medicine. In China, it is known as Huang Qi, or astragalus membranaceus. Astragalus is also used in the United States, since it grows there in the form of milkvetch, or simply astragalus. Its uses include both as a remedy and as a beverage, an ornamental herb, as an herbal infusion (or a ‘tea’ in layman’s terms), and as a culinary herb added to meals such as Asian soups.

It is important to note that there are many variations of astragalus root, or milkvetch, such as astragalus verus — which is a plant that was commonly harvested in the Middle East, such as Iran and Afghanistan. There is also a milkvetch called tragacanth, or astragalus gummifer (used in Asia), that is of the same genus but used slightly differently. Although these plants share the same name, and of the same genus, they are still differentiated. Milkvetch sold in herbal shops today is simply known as astragalus.

First of all, what is a vetch, anyway?

A vetch is a type of plant — one that is capable of producing its own nitrates. On that note, because it is considered a vetch that can produce its own nitrate, astragalus — or milkvetch — is actually a legume.

Milkvetch plants can be identified by their pinnate and compound leaves. However, it is the root that is most commonly ingested. The modern popularity of astragalus can be traced to Traditional Chinese Medicine. Milikvetch is considered to be an adaptogen.

Culinary Use of Astragalus

Astragalus gummifer, also called gum tragacanth milkvetch, was mentioned earlier in this article. The herb is processed into a form called tragacanth, which is made from dried sap of astragalus plants, particularly astragalus gummifer. This can also be used in leather making. Because it is a natural polymer, tragacanth is also sustainable to use in products. It can also be used as an emulsifier, and has been used as such for many generations. For this same reason, it can be used as a sustainable and natural ingredient in cosmetics and topical products.

As a culinary herb, milkvetch can be added to recipies, or made into a tea, and is commonly brewed as such. The herb is also popular to ad in Asian soups, such as Miso, a Japanese soup made from fermented soy.

This article is written for entertainment and educational purposes and is not considered to be taken as medical advice.