{"product_id":"kosbee-korean-milk-vetch-root-slices","title":"Korean Milk Vetch Root | Sliced Astragalus Root | 3.5 oz","description":"\u003ch2\u003eWhat Is Astragalus? (Also Called Milk Vetch or Hwanggi)\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAstragalus\u003c\/strong\u003e (botanical name \u003cem\u003eAstragalus membranaceus\u003c\/em\u003e), also known as \u003cstrong\u003eMilk Vetch Root\u003c\/strong\u003e in English and \u003cstrong\u003eHwanggi (황기)\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eWhether you call it Astragalus, Milk Vetch, or Hwanggi — it's all the same root. And Kosbee gives you the cleanest, most kitchen-friendly version: \u003cstrong\u003epremium Korean-grown astragalus, pre-sliced\u003c\/strong\u003e, ready to drop straight into a pot.\u003c\/p\u003e\n\n\u003ch2\u003eWhy Korean-Grown Astragalus Matters\u003c\/h2\u003e\n\u003cp\u003eMost astragalus sold in the U.S. is bulk-imported from China with little visibility into how it was farmed. \u003cstrong\u003eKosbee astragalus is 100% Korean-grown\u003c\/strong\u003e — 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.\u003c\/p\u003e\n\u003cp\u003eEach 3.5 oz \/ 100 g pouch contains \u003cstrong\u003e100% pure Korean astragalus root\u003c\/strong\u003e. Single ingredient. No fillers, no additives, no mystery sourcing.\u003c\/p\u003e\n\n\u003ch2\u003ePre-Sliced — No More Battling with a Knife\u003c\/h2\u003e\n\u003cp\u003eThe most common complaint about whole astragalus root sold in bulk: \u003cem\u003e\"It's so hard, I broke my knife trying to cut it.\"\u003c\/em\u003e Astragalus root is genuinely woody and tough — cutting it at home requires serious effort, and uneven pieces brew unevenly.\u003c\/p\u003e\n\u003cp\u003eKosbee solves this completely. Our root is \u003cstrong\u003eprofessionally sliced to a uniform thickness\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\n\u003ch2\u003eA Traditional Adaptogen Herb\u003c\/h2\u003e\n\u003cp\u003eIn traditional East Asian herbalism, astragalus has been used for over 2,000 years as a \u003cstrong\u003eQi-tonifying herb\u003c\/strong\u003e — 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 \u003cstrong\u003eadaptogen\u003c\/strong\u003e: an herb thought to help the body adapt to stressors and maintain balance.\u003c\/p\u003e\n\u003cp\u003eKosbee astragalus contains no caffeine, no stimulants, and no added anything — just the root itself, the same way it's been used for centuries.\u003c\/p\u003e\n\n\u003ch2\u003e3 Ways to Use Astragalus Root\u003c\/h2\u003e\n\n\u003ch3\u003e1. Traditional Astragalus Tea (Hwanggi-cha)\u003c\/h3\u003e\n\u003cp\u003eAdd \u003cstrong\u003e10–20 g of sliced astragalus to 1 liter (4 cups) of water\u003c\/strong\u003e. Bring to a boil, then reduce to low and simmer gently for \u003cstrong\u003e30 minutes to 1 hour\u003c\/strong\u003e. The water turns a warm golden color with a clean, woody-sweet aroma. Strain and drink throughout the day, warm or chilled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor boost:\u003c\/strong\u003e Add 3–4 Korean jujubes (daechu) or 2–3 slices of Kosbee licorice root for a sweeter, more rounded brew.\u003c\/p\u003e\n\n\u003ch3\u003e2. Restorative Soup Base\u003c\/h3\u003e\n\u003cp\u003eAstragalus is a foundational herb in \u003cstrong\u003eKorean samgyetang\u003c\/strong\u003e (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.\u003c\/p\u003e\n\n\u003ch3\u003e3. Daily Wellness Brew\u003c\/h3\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003ch2\u003eImportant: Don't Eat the Root Itself\u003c\/h2\u003e\n\u003cp\u003eAstragalus root, even when fully simmered, remains woody and tough — it's a flavoring and brewing agent, not a food. After cooking, \u003cstrong\u003eremove and discard the slices\u003c\/strong\u003e. Only the broth or tea is consumed.\u003c\/p\u003e\n\n\u003ch2\u003eWho It's For\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAdaptogen and herbal wellness enthusiasts\u003c\/strong\u003e who prefer whole-root preparations over capsules or powders — the traditional way\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eKorean food home cooks\u003c\/strong\u003e recreating samgyetang, herbal broths, or Korean restorative dishes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin-conscious buyers\u003c\/strong\u003e who avoid bulk Chinese herbs and prefer transparent, Korean-grown alternatives\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAnyone curious about the \"yellow root\" in their samgyetang\u003c\/strong\u003e and ready to brew it at home\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eImportant Safety Information\u003c\/h2\u003e\n\u003cdiv style=\"border-left:3px solid #c0392b;padding:8px 14px;background:#fdecea;\"\u003e\n  \u003cp\u003e\u003cstrong\u003e⚠ Autoimmune conditions — Important.\u003c\/strong\u003e Astragalus may stimulate immune system activity. If you have an autoimmune condition (lupus, rheumatoid arthritis, multiple sclerosis, etc.) or take immunosuppressive medications, \u003cstrong\u003econsult your doctor before use\u003c\/strong\u003e.\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003e⚠ Pregnancy and nursing:\u003c\/strong\u003e Herbal preparations are best discussed with your healthcare provider before regular consumption.\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003e⚠ Legume allergy:\u003c\/strong\u003e Astragalus is a member of the legume (Fabaceae) family. Those with severe legume or peanut allergies should consult a doctor before trying.\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003e⚠ Do not eat the root itself.\u003c\/strong\u003e Remove and discard slices after brewing — only the broth or tea is consumed.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore 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.\u003c\/p\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003ch3\u003eIs Astragalus the same as Milk Vetch Root and Hwanggi?\u003c\/h3\u003e\n\u003cp\u003eYes, all three names refer to the same root (\u003cem\u003eAstragalus membranaceus\u003c\/em\u003e). \"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.\u003c\/p\u003e\n\n\u003ch3\u003eHow is Korean astragalus different from Chinese astragalus?\u003c\/h3\u003e\n\u003cp\u003eMost 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat does astragalus tea taste like?\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eHow many cups can I make from one pouch?\u003c\/h3\u003e\n\u003cp\u003eOne 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.\u003c\/p\u003e\n\n\u003ch3\u003eCan I just chew on the slices instead of brewing them?\u003c\/h3\u003e\n\u003cp\u003eNo. 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.\u003c\/p\u003e\n\n\u003cp style=\"font-size:12px;color:#666;margin-top:24px;\"\u003e* 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.\u003c\/p\u003e","brand":"KOSBEE","offers":[{"title":"Default Title","offer_id":28635851718749,"sku":"KHERB4","price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0260\/6681\/3021\/files\/premium-korean-hwanggi-milk-vetch-root.webp?v=1775045683","url":"https:\/\/kosbee.com\/products\/kosbee-korean-milk-vetch-root-slices","provider":"Kosbee","version":"1.0","type":"link"}