Astragalus
Astragalus
membranaceus
Astragalus is
a member of the Pea and Bean family, the Leguminosae. It is a sturdy
plant, requiring only marginal fertility and good drainage for its
taproot ~ although a bit of good compost will increase root size
considerably. It takes between 5 and 7 years for a plant to come
to maturity; to ensure abundant harvests, it is a good idea to side-dress
at least once a year.
Elemental associations: Earth
Phytochemistry: Steroidal saponins, selenium, fatty acids, mucilage
(Herotani, He, Virupaksha)
Actions: Immune tonic, highly nutritive, diuretic, expectorant
Specific systems: Lungs, immune system
This excellent herb has come to us from the Materia Medica of the
Chinese, where it has long had a reputation as an excellent, often-prescribed
tonic. Its diuretic and expectorating power make it especially effective
in the gentle elimination of the by-products of long-term illness;
couple this with its marked immune-enhancing power, and you have
an excellent remedy for convalescence.
Many people who use Echinacea should turn to Astragalus instead,
as it has no long-term dangers and provides true prophylactic effect
for the common cold and flu, unlike Echinacea that should only be
used at the first signs of an infection.
Added to broths with Ginseng and Reishi, Astragalus can help older
people regain vitality and resistance, and has been known to help
in cases of anemia. It is speculated that part of this root’s
activity resides in gentle stimulation of red and white blood cells
at the bone marrow level. For this reason, it is usually included
in protocols for cancer treatment, whether alongside conventional
medicine (to help prevent anemia and fatigue), or with other herbals.
Indications: Winter health, recovery from illness, anemia and debility
in the elderly, prevention of respiratory infection, cancer
Contraindications: None really; avoid use during the acute phase
of an infection
Preparation/Dosage: Decoction can be prepared from the long ‘tongue-depressor’
slices of the root. Look for a good buttery-yellow color and a sweet
flavor. Simmer 3-4 slices, shredded, in a quart of water for 45
minutes to 2 hours. The tincture of the fresh roots is also used,
at 50% alcohol, 1:3. Take ¼ teaspoon 2-3 times daily.
