Dang Gui is an herb which is commonly known outside Chinese medicine circles as being effective for menstrual irregularities. In fact, it’s name literally means “state of return”, implying an ablitiy to bring the menstrual flow back to normal. This herb is in the family of blood tonics, meaning it builds the blood in cases of pale complexion, blurred vision or palpitations. It also has the ability to move blood, and thus is effective for painful periods (in Chinese medicine pain is due to lack of movement of qi and blood). It also has the property of moistening the intestines and thus eases constipation.

An interesting aspect of this herb, along with many other herbs which utilizt the root of the plant, is that different parts of the root have different properties. The upper part of the root, the “head”, has a more tonifying nature. The tail and the fine lateral roots are less tonifying and are more effective at moving blood. The whole root is typically used. When I cook carrots I like to use the tail and any fine roots, as I suspect these parts of the plant, as in dang gui, have different beneficial properties from the thicker part of the carrot.