What is the TCM thermal nature of Angelica Root?

Angelica Root (Dang Gui) is classified as Warm, Sweet, Acrid in Traditional Chinese Medicine.

Where is Angelica Root documented in classical TCM texts?

Angelica Root appears in the Shennong Bencao Jing (~200 CE) and has been documented in TCM pharmacopoeia for over 1,800 years.

Angelica Root

Q: What are the traditional TCM uses of Angelica Root?

In TCM, Angelica Root is traditionally used for: Tonifies and moves blood, regulates menstruation, alleviates pain, moistens the intestines to promote bowel movements.

Dang Gui · 当归 · TCM Herb Encyclopedia entry maintained by tcmplate Editorial · Updated 2026-07-18

📋 TCM Classification

Thermal Nature & Flavor: Warm, Sweet, Acrid

Chinese Name: 当归

Traditional Uses in Chinese Medicine

Tonifies and moves blood, regulates menstruation, alleviates pain, moistens the intestines to promote bowel movements.

Chinese pharmacopoeia: 补血活血，调经止痛，润肠通便。

Classical References

Shennong Bencao Jing (~200 CE): classified as a medium-grade herb. Bencao Gangmu (1578 CE): 'the essential herb for blood in gynecology.'

Food Therapy Applications

In TCM food therapy, Angelica Root is traditionally incorporated into daily meals:

Congees (rice porridges): Slow-cooked with rice to support Spleen and Stomach function
Soups and broths: Combined with other food-grade herbs for seasonal wellness
Herbal teas: Steeped as a single herb or in compound tea formulas

Note: The above describes traditional food therapy use. It does not constitute medical advice. Consult a qualified TCM practitioner for personalized guidance.

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References

Shennong Bencao Jing (~200 CE): classified as a medium-grade herb. Bencao Gangmu (1578 CE): 'the essential herb for blood in gynecology.'