Dong Quai Root
Latin Name: Angelica sinensis
Herb Class/Action:
Dong quai is classified as a blood tonic, emmenagogue, antispasmodic, adaptogen, and uterine tonic.
Parts of Plant Used:
The dried root is the primary part used medicinally, often sliced, powdered, decocted, or tinctured.
Flavors: Dong quai root has a sweet, pungent, and slightly bitter flavor with a warming, earthy aroma.
Energetics: Dong quai is energetically warming and moistening.
Medicinal Properties:
Blood and Reproductive Tonic: Dong quai is a key herb in Traditional Chinese Medicine (TCM) for building and nourishing the blood. It is used to support healthy menstrual cycles, reduce fatigue, and restore vitality, particularly in individuals recovering from illness, childbirth, or blood loss.
Menstrual and Hormonal Support: Dong quai supports regular menstrual flow and is commonly used for painful or irregular periods, PMS, and perimenopausal symptoms. It may help relieve cramps and regulate hormone fluctuations, often used in formulas with other reproductive herbs.
Uterine Tonic and Circulatory Stimulant: Dong quai gently stimulates and tonifies the uterus, improving circulation to the pelvic region and relieving stagnation. It is often used to address pelvic tension, cold womb, or amenorrhea due to deficiency.
Anti-inflammatory and Antispasmodic: Dong quai has a relaxing effect on smooth muscle, helping ease tension and spasms. It also contains compounds with mild anti-inflammatory and analgesic effects.
Cardiovascular and Nervous System Support: As a nourishing adaptogen, dong quai may help support the cardiovascular system and ease symptoms related to blood deficiency, such as dizziness, fatigue, and palpitations. It is calming to the nervous system and beneficial for stress-related hormonal imbalances.
In the Garden:
Dong quai is a perennial herb native to high-altitude regions of China, Japan, and Korea. It thrives in cool, damp, partially shaded environments with well-drained, rich soil. The plant produces large, fern-like leaves and umbels of small white flowers. It can be challenging to grow outside of its native range, and typically takes 2–3 years for the root to mature for harvest. Proper seed stratification is required for germination.
Culinary Uses:
Dong quai root is primarily medicinal and not commonly used in Western culinary preparations. In traditional Chinese cuisine, it may be added to broths, soups, or tonic wines—often combined with other herbs in postpartum recovery or blood-building recipes. The flavor is pungent and warming, best used in small amounts.
Precautions:
Dong quai should not be used during pregnancy due to its emmenagogic action. It may also increase sensitivity to sunlight and should be used with care in individuals taking blood thinners, as it has mild anticoagulant properties. Not recommended during active menstrual flooding or for those with fibroids or endometriosis unless under professional supervision. May interact with hormonal medications or therapies—consult a qualified practitioner before long-term use.
