Tag Archives: astragalus uses

I decided that we’d had enough cool evenings that it was time to dig up some astragalus root this week.  Well it was actually my husband who dug it up.  He’s been promoted to full apprentice status around here. I set aside a good size chunk to shred and dry and roast with honey and then chopped up the rest to make astragalus broth for pressure canning.   Both recipes are in the article below.  Continue reading

Immune Support “Truffles”

While they might resemble Rosemary's zoom balls, these are for everyday consumption and contain gentle, tonic herbs and nutritive ingredients.

While they might resemble Rosemary’s zoom balls, these are for everyday consumption and contain gentle, tonic herbs and nutritive ingredients.

Saturday we had a great herbal study group on support for colds and flu.  I posted a picture on Facebook which showed the snack  I brought to share as part of my discussion on supporting the immune system.  This is also one of the recipes I taught at the Herbal Resurgence Gathering.   I’ve had a few requests for the recipe from people who didn’t attend the class so I thought I should share it. The best part about this recipe is that it can be sweetened entirely with the fruit puree but has enough natural sugars that it is still mildly sweet. For those who have a sweeter tooth than myself, you can add honey. Wolf says that they are entirely sweet enough on their own, and I agree.

Dry Ingredients

1/4 cup  astragalus powder
1/4 cup milk thistle seeds finely ground
1 T. raw cocoa powder
½ cup ground seeds- I like  pumpkin,  but you can use sunflower or flax, also.
½ cup ground almonds or other nut. You can also use ground oats here.


Nut butter or tahini
Fruit Puree* or Honey

Mix dry ingredients first and add ½ cup of nut butter,  or tahini to the mix.  Now mix in your fruit puree, honey or a combination of both until it forms a dough you can work with.

Roll this mixture in balls and roll in a coating of your choice. You could use any of the following but make it something that tastes good.  I see these with slippery elm and licorice on the outside, and roll my eyes.  Very few people find those things tasty.   Now some toasted coconut with nutmeg on the other hand…   Also if you are going to dust them with cacao powder think ahead and make the dough a little sweeter.

Raw Cacao powder
Ground unsweetened coconut mixed with ground cinnamon or nutmeg.
Finely ground nuts or seeds- sesame seeds are good here.
You could also dip them in dark chocolate.  After reading Guido’s book I am a big proponent of chocolate as a tonic herb, even though it is not my favorite thing.

 Dried Fruit Puree

I’ve seen this done using dates as dried fruit, but I really prefer cherries.  It is important to save the liquid you’ve used to rehydrate the fruits because a lot of your nutrients leech out during the re-hydration process.

Soak your dried fruit in 2 cups of warm water overnight.
Strain; reserving the liquid.
Place re hydrated fruit in food processor or blender.
Whip adding reserved liquid until a creamy paste like consistency is formed.

Garlic-Astragalus Broth


This broth can be use for cooking  or  just sipped on and enjoyed.  It provides tonic immune support and the cardio-protective elements of garlic.

Garlic Broth

3 small heads (not cloves)  garlic
1 tablespoon olive oil
8 slices of dried astragalus root
coarsely ground sea salt, to taste
freshly ground black pepper, to taste
9 cups water

Peel and slice the garlic cloves.  In a medium saucepan, heat the oil over really low heat. Stir in the garlic cloves and cook, until the outside of the garlic is translucent and cloves are soft, but don’t let them get brown.

Add astragalus, water and pepper. Simmer until the volume of the liquid is reduced by 1/3. Turn off heat and let the mixture infuse for as long as you want.  I usually make mine at night and let it sit overnight.   Strain and store in the refrigerator.