Botanical name - Astragalus mabranosus
Country of Origin - China
Common Names: Milk Vetch, Huang Qi (Chinese), Ogi (Japanese), and Hwanggi (Korean).
Astragalus root has been used for centuries as a flavouring in Chinese cuisine and as a tea. When powdered it is mildly sweet and may be sprinkled on food or whipped into a shake or smoothie.
To make into a tea it is recommended that you use 1 teaspoon of the cut root per cup of water and boil for 5-10 minutes before straining or alternatively place required amount in a thermos, fill with water and let steep.