a new way to be inhalations to the Astragulus
"Astragalus has opened up a whole new dimension of my herbal practice — moving beyond tea into savory cooking, which has felt like learning an entirely new language with plants. My favorite way to work with it is in a warming tea alongside jujube, apple, pear, and longan, sometimes with rose or chrysanthemum added depending on the mood I'm going for. Each combination feels a little different, and I love how much room Astragalus leaves for that kind of intuitive blending. More recently, I've started bringing it into savory dishes — roasting chicken with it, or letting it simmer into soups the way it's traditionally used in Chinese cooking. It's been a genuine learning process, figuring out how to let an herb like this become part of a meal rather than just a tea, but that's part of what I love about this work. There's always another layer to discover. I appreciate that Root & Bones gives me a quality source to work with as I keep exploring — whether it's a comforting cup of tea or a pot of soup simmering on the stove, Astragalus has become one more thread connecting my daily cooking to something rooted in tradition."