Astragalus Root
A thick, woody root that has anchored Chinese herbal cooking for over two thousand years, most often simmered into broths so long it practically disappears.
What It Is
Astragalus root comes from a legume native to northern China and Mongolia. It is sold in flat, pale yellow slices that look almost like tongue depressors. The flavor is mild and faintly sweet, closer to a gentle earthiness than anything sharp or medicinal. It does not taste like much on its own, which is exactly the point: it is a background ingredient, built for long, slow cooking.
In traditional Chinese cooking, astragalus is a standard addition to stocks and slow-cooked soups, in the same way a bay leaf or parmesan rind is used in Western kitchens. It has been part of that tradition for centuries.
What To Do
Drop two to four slices into a pot of chicken broth, bone broth, or a long-simmered soup. Let it cook for at least an hour. The root itself stays tough and is not meant to be eaten; fish the slices out before serving, the same way you would remove a bay leaf.
Beyond broth, astragalus slices can go into a slow cooker with a whole chicken and whatever vegetables you have on hand. Store the dried root in a sealed container away from light and heat, and it will keep well for a year or more.
