Common Name: |
Pak Kei |
Other Names: |
Huang qi, milk vetch |
Botanical Name: |
Astralagus membranaceus |
Genus: |
Astralagus |
Family: |
Papilionaceae |
Native Location: |
E Asia |
Cultivation: |
Well-drained soil in sun. Astralagus membranaceus prefers sandy, slightly alkaline soil. |
Propagation: |
By seed in spring or autumn |
Harvest: |
Gum is collected from second-year plants of A. gummifer by incising the stem base; it is dried for use as a powder. Roots of A. membranaceus are lifted in autumn and dried for decoctions, powders, and tinctures. |
Height: |
40-60cm (16-24in) |
Width: |
30-45cm (12-18in) |
Hardiness: |
Z5-8 |
Parts Used: |
Roots (huang qi) |
Properties: |
A sweet, tonic, adaptogenic herb that stimulates the immune system, spleen, lungs, liver, circulatory and urinary systems, lowers blood pressure and blood sugar levels, and increases stamina. |
Medicinal Uses: |
An important ingredient in many traditional Chinese formulas; combined with Angelica polymorpha var. sinensis (See Chinese angelica) for sensitivity to cold, poor circulation, and low energy and with Atractylodes macrocephala (See Chinese thistle) and Ledebouriella seseloides for allergies and frequent colds. Also for diabetes, kidney problems, prolapsed organs, anemia, and slow-healing skin eruptions. Improves recovery and longevity in cancer patients undergoing chemotherapy or radiation treatment. |
Culinary Uses: |
Roots are eaten in rice porridge (congee) and tonic soups, often with chicken and combined with Codonopsis pilosula and Angelica polymorpha var. sinensis. Also as an ingredient of tonic teas and wine. |
Bibliography: |
Encyclopedia of Herbs by Deni Brown Copyright © 1995, 2001 Dorling Kindersley Limited Pp 136-137 |