Astragalus (Astragalus
membranaceus)
- Astragalus has been used in Traditional Chinese Medicine for thousands
of years.
It has antibacterial, anti-inflammatory properties and in addition,
studies have shown that
astragalus has antiviral properties and stimulates the immune system,
suggesting that it is indeed effective at preventing colds, diarrhea and other viral
sickness.
Sources of Astragalus
Astragalus is one the most widely distributed herb in the planet.
- Processed products are available at local drugstores
- Astragalus cuisines are available at local health restaurants
- Package Deals (plant parts, recipes, etc.) are available at this online store
Astragalus Tea
Ingredients
10g dried astragalus root
1 (1g) red tea bag
A (240ml) cup of water
- Prepare the water and add the root
- Let the water boil for about 5 minutes
- Put the tea bag on a cup and pour in the boiled water(do not include the roots)
- For a couple of minutes, let the tea bag steep
- Place it in a suitable container and you're all done!
Lemon Grass (Andropogon citratus DC Stapf)
Ancient medications and recent studies show that Lemongrass is a great
herb for relieving diarrhea and other stomach-related illness. Aside from its healing value, most
people just enjoy the mild lemon taste it offers. You can grow lemongrass in your garden, get it
from your local vegetable market, or from mountain rose
herbs. Below is a recipe that your kids, suffering or not from
diarrhea, will surely love.
Lemongrass Chicken Soup
Ingredients
Skinless chicken legs (2lbs)
4 lemongrass stalks, white and pale-yellow parts only, smashed and chopped
4 halved crosswise scallions
A halved lengthwise onion,
2 ounces ginger (1-inch piece), 1/2 thinly sliced and 1/2 julienned
A Fresh Serrano pepper
1 teaspoon black peppercorns
10(350ml) cups water
5 stems fresh cilantro, plus 1/3 cup leaves
3 stems fresh mint, plus 1/4 cup thinly sliced leaves
1 1/2 tablespoons fish sauce
1 cup mung bean sprouts
- Place the ingredients (lemongrass, chicken, sliced ginger, scallions,
onion, Serrano pepper, peppercorns, and water) in a large pot.
- Cover, and bring to a water almost to a boil over low heat. Uncover
partially, and gently simmer for about an hour.
- Add the cilantro and mint stems, and again, simmer for 15
minutes.
- Put the fish sauce, and strain.
- Remove all of the chicken bones and discard it, the shred the
chicken meat. For at least 4 hours, separately refrigerate the chicken meat and broth.
- Remove fat from broth and reheat it.
- In a bowl, combine bean sprouts, chicken, cilantro leaves,
julienned ginger, and thinly sliced mint.
- Put the broths on the bowls evenly, and serve it with a chicken
mixture on the side.
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