Astragalus root

Habitat & Origin

Astragalus membranaceus is a perennial plant from the legume family, originating from the cool, dry highlands of northern China and Mongolia. There it grows in light, mineral-rich soils on slopes and open grasslands exposed to steady winds. Over several years the plant forms a sturdy taproot with a gentle, grain-like sweetness. In traditional cultivation, astragalus is left to grow for multiple seasons; only then are the roots harvested, peeled and cut into long, narrow slices that are sun-dried or warm-air dried. For Maison Tisane we look for evenly cut, lightly golden root slices with a clear, hay-like scent and a clean break, ensuring that the root is present yet calm in the cup.

Active compounds

Astragalus root contains a network of polysaccharides (such as astragalans), saponins (including astragalosides) and flavonoids that together shape its soft, sweet-earthy flavour. Essential trace elements and light aromatic compounds give the root a subtle honey and wood accent. In blends, astragalus contributes a rounded, comforting foundation that supports other herbs elegantly.

Ayurvedic approach

Although astragalus is not an Ayurvedic herb, its gentle honey-warm nature is energetically seen as strengthening for Vata and ordering for Kapha, without disturbing Pitta. In Chinese and Siberian traditions it was known as the “long-season root”: a root that gathers strength and aroma only after many years. That sense of slow cultivation is reflected in the cup. Energetically, astragalus feels like winter sunlight on a wooden table: calm, protective and lightly uplifting.

Flavour profile & Blending