Korean Milk Vetch Root | Sliced Astragalus Root | 3.5 oz
What Is Astragalus? (Also Called Milk Vetch or Hwanggi)
Astragalus (botanical name Astragalus membranaceus), also known as Milk Vetch Root in English and Hwanggi (황기) in Korean, is one of the most respected adaptogen herbs in traditional East Asian wellness. It's the same root you've seen in samgyetang (Korean ginseng chicken soup) and many traditional restorative broths — though you may have only known it as "that mystery yellow root" in restaurant dishes.
Whether you call it Astragalus, Milk Vetch, or Hwanggi — it's all the same root. And Kosbee gives you the cleanest, most kitchen-friendly version: premium Korean-grown astragalus, pre-sliced, ready to drop straight into a pot.
Why Korean-Grown Astragalus Matters
Most astragalus sold in the U.S. is bulk-imported from China with little visibility into how it was farmed. Kosbee astragalus is 100% Korean-grown — cultivated under Korea's strict agricultural standards on small, family-managed farms with traditional drying methods. The result is a cleaner, more aromatic root with a brighter, lighter color and a deeper, more rounded earthy-sweet flavor than mass-produced alternatives.
Each 3.5 oz / 100 g pouch contains 100% pure Korean astragalus root. Single ingredient. No fillers, no additives, no mystery sourcing.
Pre-Sliced — No More Battling with a Knife
The most common complaint about whole astragalus root sold in bulk: "It's so hard, I broke my knife trying to cut it." Astragalus root is genuinely woody and tough — cutting it at home requires serious effort, and uneven pieces brew unevenly.
Kosbee solves this completely. Our root is professionally sliced to a uniform thickness, so the flavor and active compounds extract evenly into hot water or broth. Just open the pouch, take a small handful, and brew — that's it.
A Traditional Adaptogen Herb
In traditional East Asian herbalism, astragalus has been used for over 2,000 years as a Qi-tonifying herb — meaning it's used to support the body's natural energy reserves, especially during times of stress, fatigue, or seasonal change.* Modern wellness practitioners categorize it as an adaptogen: an herb thought to help the body adapt to stressors and maintain balance.
Kosbee astragalus contains no caffeine, no stimulants, and no added anything — just the root itself, the same way it's been used for centuries.
3 Ways to Use Astragalus Root
1. Traditional Astragalus Tea (Hwanggi-cha)
Add 10–20 g of sliced astragalus to 1 liter (4 cups) of water. Bring to a boil, then reduce to low and simmer gently for 30 minutes to 1 hour. The water turns a warm golden color with a clean, woody-sweet aroma. Strain and drink throughout the day, warm or chilled.
Flavor boost: Add 3–4 Korean jujubes (daechu) or 2–3 slices of Kosbee licorice root for a sweeter, more rounded brew.
2. Restorative Soup Base
Astragalus is a foundational herb in Korean samgyetang (ginseng chicken soup) and countless other Asian restorative broths. Drop 4–6 slices into chicken, beef, or pork bone broths during simmering. It neutralizes any gamey notes and adds a subtle natural sweetness with deep woody complexity.
3. Daily Wellness Brew
For a simpler everyday option: place 3–4 slices in a thermos with 2 cups of hot water and let steep for 1–2 hours. The flavor is light, gently sweet, and warming. Some traditional practitioners enjoy this brew during seasonal transitions or busy life stretches as part of their daily wellness routine.
Important: Don't Eat the Root Itself
Astragalus root, even when fully simmered, remains woody and tough — it's a flavoring and brewing agent, not a food. After cooking, remove and discard the slices. Only the broth or tea is consumed.
Who It's For
- Adaptogen and herbal wellness enthusiasts who prefer whole-root preparations over capsules or powders — the traditional way
- Korean food home cooks recreating samgyetang, herbal broths, or Korean restorative dishes
- Origin-conscious buyers who avoid bulk Chinese herbs and prefer transparent, Korean-grown alternatives
- Anyone curious about the "yellow root" in their samgyetang and ready to brew it at home
Important Safety Information
⚠ Autoimmune conditions — Important. Astragalus may stimulate immune system activity. If you have an autoimmune condition (lupus, rheumatoid arthritis, multiple sclerosis, etc.) or take immunosuppressive medications, consult your doctor before use.
⚠ Pregnancy and nursing: Herbal preparations are best discussed with your healthcare provider before regular consumption.
⚠ Legume allergy: Astragalus is a member of the legume (Fabaceae) family. Those with severe legume or peanut allergies should consult a doctor before trying.
⚠ Do not eat the root itself. Remove and discard slices after brewing — only the broth or tea is consumed.
Storage
Store in a cool, dry place away from direct sunlight. After opening, reseal the zipper pouch tightly to preserve the root's natural aroma and prevent moisture absorption. For longer-term storage, transfer to an airtight container and refrigerate. Best consumed within 12 months of opening.
Frequently Asked Questions
Is Astragalus the same as Milk Vetch Root and Hwanggi?
Yes, all three names refer to the same root (Astragalus membranaceus). "Astragalus" is the botanical name commonly used in U.S. wellness circles, "Milk Vetch Root" is the English common name (and what appears on this product's packaging), and "Hwanggi" is the Korean name. Same root, three languages.
How is Korean astragalus different from Chinese astragalus?
Most U.S.-market astragalus is bulk-imported from China with limited origin transparency. Kosbee astragalus is grown on smaller-scale Korean farms under stricter agricultural standards, producing a cleaner, more aromatic root with a brighter color and rounder, less harsh flavor than mass-produced alternatives.
What does astragalus tea taste like?
The brewed tea has a warm golden color with a clean, gently sweet, lightly earthy-woody flavor — quite mild and pleasant. Many describe it as "the taste of samgyetang broth without the chicken." It pairs beautifully with jujubes, ginger, or licorice for added sweetness.
How many cups can I make from one pouch?
One 3.5 oz (100 g) pouch makes approximately 10 servings, with each serving brewing about 1 liter (4 cups) of tea. That works out to roughly 40 cups per pouch, or about a month of daily brewing for one person.
Can I just chew on the slices instead of brewing them?
No. Astragalus root is woody and tough even after extended cooking — it's never consumed directly. Always brew it in hot water or broth, then remove and discard the slices. Only the resulting broth or tea is consumed.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
