(Astragalus membranacues, milk vethc, huang qi (Chinese), ogi (Japanese) and hwanggi (Korean)
Astragalus Root is a rejuvenative tonic which stimulates the immune system, increases the number of stem cells in bone marrow. and encourages them to grow into active white blood cells. It acts as a messenger to the white cells, signaling them where to go to fight infections. It stimulates macrophages (germ eating white cells) and acitivates T-cells and natural killer (NIK) cells. Astragalus aids respiratory infections, cancer and the side effect of cancer treatments. It is also used to enhance the health of those that are HIV postive.

The dried root may used in teas, capsules or tinctures and if powdered may be sprinkled on food or whipped into a smoothie. Astragalus can also be added to soups and broths to build the immune system and aid in the recovery from colds or flu.

Chicken Soup With Chinese Herbs Recipe

1 whole organic chicken, small-to medium-sized
short-grain, sticky or Japanese sushi rice, enough to fill the chicken cavity
5 to 7 cloves of garlic, chopped 1 bay leaf
sea salt, to taste
dark roasted sesame oil, to taste (garnish)
green onion, sliced into fine threads (garnish)
small Thai chili peppers, chopped very finely (garnish)
2 medium sticks of dried astragalus root

Rinse the chicken thoroughly and trim any excess skin and fat. Fill the entire chicken cavity with rice. Place the chicken inside a covered stockpot and fill the pot with water so that the waterline is approximately 2 inches above the top of the chicken. Place the bay leaf and sea salt in the stockpot. Bring to a boil, then turn down to medium - low so that the water is boiling gently. Add the astragalus, ginger, and garlic and continue cooking for 2 hours or until the chicken and rice are well-cooked. To serve, cut a piece of chicken and place it in a bowl with some of the rice and soup. Garnish with green onion threads, Thai chilis (extremely spicy!), and a few drops of dark sesame oil. Enjoy! (altmedicine.about.com)

Astragalus and Vegetable Immune-Boosting Soup

1 astragalus root strip
1 burdock root
10 cups water
1/2teaspoon thyme
1/2 teaspoon sage
6 cups vegetables, cut into bite-sized pieces (good choices are broccoli, cauliflower, carrots, celery, green peppers, parsley, potatoes, squash, string beans, and zucchini)
1 cup cooked barley

In a glass or stainless steel pot, simmer the astragalus and burdock root in the water with the thyme and sage for 20 to 30 minutes. Strain out the herbs and use the resulting tea as a broth for the soup. Add the vegetables and barley to the broth and cook. Allow to simmer slowly for 1 hour. Serve warm. The soup can be strained and served as a broth, or served with all the vegetables. Makes approximately six servings. (http://www.gloriamoreira.com)

Astragalus tea

6 sticks astragalus
1 - 2 teaspoons licorice root
2 in. fresh ginger, peeled and sliced thinly
2 pints cold water

This recipe can make a sweet chilled drink or reheat and drink it warm.

Put the astragalus, licorice root and sliced ginger into a saucepan (not aluminium or nonstick). Pour the cold water over the herbs and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes. Take it off the heat and allow to stand for 10 minutes. Strain and keep in the fridge. (http://periltd.com)

(the above information is the historical use and not meant to be used in place of advise from a medical professional)