Angelica Sinensis is one of the commonly used Chinese herbs in traditional Chinese medicines. It is often referred to as the "female ginseng." Angelica is described as a herb with "an affinity for the female constitution". It is good for treating anemia and weak glands, regulating monthly periods, correcting hot flashes and vaginal spasms (PMS), and assisting women through the difficult transition of menopause. It is never given to women during pregnancy.Source: Holistic Online, Herb Information
I do not know how to use it as medicine, I bought a packet of sliced angelica sinensis's root few weeks ago for culinary purpose. It is usually added in soup or stew, I used it for bak kut teh the other day. I grew up with this herb and like its distinctive aroma in the soup.
Last night used it in different way... angelica (当归 - say "dang gui") roasted chicken (烤鸡 - say "kao ji"). Pounded the angelica together with garlic, ginger and pinch of sea salt, then used the paste to marinate chicken for 2 hours before roasting. The aromas of the angelica and chicken filled the house once I opened the oven door.
This is my entry for WHB, it is over at Morsels & Musings place this week the round up is available here.