To get this protective effect of astragalus you want to take a fairly large dose. For convenience, you can take 6-8 capsules per day, but you can also use it in food. Since astragalus has a velvety texture and a sweet, buttery taste, it can easily be taken as a tea. Simmer three to four root slices in a quart of water for 30-60 minutes and drink 2-4 cups a day.
You can also use it in food. Put several strips of astragalus into a pot or rice cooker when making rice and cook the rice with the astragalus. Discard the slices before serving. This gives you astragalus-fortified rice.
You can also put the slices into the stock pot when making stock for soup. K.P. Khalsa gave a recipe for an immune broth using astragalus as follows.
Astragalus Immune Broth
3 cups water or vegetable broth
1-ounce astragalus root slices (about 7 sticks of dried herb)
5 to 10 cloves of fresh garlic, sliced or whole
Optional: medicinal mushrooms like reishi or shiitake for an extra immune boost
Salt and pepper to taste
Directions: Place water, garlic, and astragalus in a pot. Bring to a boil. Simmer on medium-low for several hours, until the garlic is soft. Remove herb slices and any fibrous material. Drink hot. Eat garlic in broth, or remove the garlic to spread on toast. Try adding noodles, barley or rice, slivered almonds, and/or carrots (cook till soft) to make a meal.
I’ve also used astragalus in nut butter balls and to make a glycerite or syrup. Both are good ways to give astragalus to kids.
