Chinese Angelica Tincture & Alcohol-Free Extract

Chinese Angelica (Angelica sinensis), known as Dang Gui or dong quai, is a perennial of the carrot family, Apiaceae, native to the cool, high mountain valleys of Gansu, Sichuan, Yunnan, and Hubei in western China, where it is grown at 2,000 to 3,000 meters, chiefly around Minxian in Gansu. It stands 40 to 100 centimeters with purplish, ribbed stems, large, twice-divided leaves on inflated sheaths, and rounded umbels of tiny greenish-white flowers followed by flat, winged fruits. The root is thick and branching, yellowish-brown and wrinkled outside and yellowish-white within, with a strong, sweet, celery-like fragrance and a taste that starts sweet and ends bitter. We extract the dried root.