Dong quay is a shrubby perennial plant in the carrot and parsley family that is native to China, Korea and Japan. Also called Chinese angelica and female ginseng, dong quay is cultivated on a large scale solely for its root, which is dried and used to produce teas and tinctures.
Dong quai, which literally means “restore proper order,” is considered an important botanical in China, Japan and Korea, where the herb has been used for thousands of years. Also known as Chinese angelica, this member of the parsley family is harvested for its leaves and roots, which contain a variety of fragrant organic compounds called coumarins that are specific to plants. Because the dried root is rich in vitamins A, B-3, C, E, iron, magnesium and other minerals, the herb is commonly used to prepare tonics.
|culinary||May be decocted for teas and tonics, alone or in combination with other herbs.|
|safety||Regular use may increase photosensitivity. This herb may also increase the effects of anticoagulant drugs, such as warfarin.|