Chinese Angelica

Source Chinese Angelica Root is the dried ripe root of Angelica sinensis (Oliv.) Diels, (Fam. Umbelliferae).

Producing Areas Gansu, Sichuan, Shaanxi, Yunnan, Hubei, etc.

Properties Sweet, Spicy

Channels  Heart, Liver, Spleen


  • Enriches blood, activates blood circulation and regulates menstrual disorders
    Anaemia with dizziness and palpitation; menstrual disorders, amenorrhoea, dysmenorrhoea.
  • Relieves pain and relaxes bowels
    Constipation; rheumatic arthralgia; traumatic injuries; carbuncles, boils and sores.

Usage and Dosage
6 – 15g is used in decoction. The main body of Danggui is used for replenishing blood. The tail is for promoting the circulation of blood

  • Crude Dangui: For constipation and dryness of the intestines.
  • Danggui stir-baked with wine: For weakness due to insufficiency of blood, irregular menstruation, swelling and pains due to trauma, promoting blood circulation.
  • Danggui stir-baked until it resembles charcoal: For metrorrhagia and metrostaxis.

Notes  Be cautious with patients suffering domination of dampness, fullness in the middle energiser and diarrhoea.

It is cylinder-shaped with an expanded upper end. The full length is 15 – 25cm. The main root is thick and short, 1 – 3cm long, 1.5 – 3cm in diameter, with 3 – 5 or more branch roots on the lower part. The surface is yellow brown or pale brown. There are brown oily spots in its thick skin part of the broken surface, radial texture in the wooden part. Danggui is soft and tough. The flavour is sweet, pungent and slightly bitter, with a strong fragrance.

Keep in a cool and dry place. Protect it from moisture and moths. After prolonged storage, the potency might be reduced.

Description of Quality Herb
The main root of good Danggui is long, thick in size, oily, strongly fragrant, with yellow brown surface and yellowish white broken surface.

Mutton Soup with Ginger and Angelica

Reinforces qi and tonifies the blood. This dish is good for alleviating aches and weakness related to deficiency of the blood.

Mutton 500g, Chinese angelica 60g, milkvetch root 30g, fresh ginger 5 pieces.

Slice the mutton and stew together with the angelica, milkvetch and ginger. Add salt to taste.

Chicken Soup with Chinese Angelica and Fleeceflower

Nourishes the liver and the kidneys, and reinforces qi. It is recommended for weakness, giddiness and lethargy associated with deficiency of the liver and the blood, and also alleviates symptoms of anxiety, insomnia, memory loss and poor appetite.

Chinese angelica 20g, fleeceflower root 20g, chicken fillet 200g, wolfberry 15g.

1.Wash and slice the chicken meat.
2.Place the chicken, angelica, fleeceflower and wolfberry in a pot with an adequate amount of water, and cook until the chicken becomes tender.
3.Add ginger, leeks and salt to taste, and serve.