Chinese changbai mountain White ginseng Root slice

LATIN NAME: PANAX GINSENG

COMMON NAME: White Ginseng Root Slice, Changbai Mountain Ginseng

The white ginseng root slice is the dried, sliced root of one of the most famous and revered of the medicinal plants of the East, and its long history as a treasure of the Changbai Mountains has made it a subject of study and trade across the world. The ginseng grows as a slow, low, perennial herb of the ivy family, reaching no more than half a metre, with a single, upright stem bearing a whorl of the large, palmately compound, bright-green leaves at the top and, in the summer, a small cluster of the tiny, yellow-green flowers, followed by the bright-red berries, while below the ground it produces a thick, fleshy, forked root which grows slowly and gains in value with the years. It is a species of the slow perennial herb, native to the cool forests of the Changbai Mountains and the other northern mountains of the East, while it has been cultivated for its root for a very long time, and it is known as the white ginseng or the ren shen.

Scientific Research & Plant Biotechnology

The white ginseng root slice has a real and distinguished place in research. It has been studied in the chemistry and the natural-products science, since the ginseng root contains a range of ginsenosides and other compounds, and the researchers have examined the root, its constituents and its composition, while the study of the ginseng and its chemistry has drawn attention in the international natural-products and pharmacological press, and the plant is best appreciated as a subject of study and a traditional material rather than a casual remedy. The plant has also been studied in the horticulture and the cultivation, since the ginseng is one of the most demanding of the cultivated plants, requiring the deep shade, the rich soil and the careful management, and the researchers have examined its cultivation, its growth and its harvest, while the study of the ginseng farming has been of continuing interest across the world. The species has also been studied in botany, since it is a member of the ivy family and a plant of the ancient use, and its relationships, its distribution and its slow growth have been examined, while the thick, fleshy, forked root of the ginseng has been of interest to the botanists and the growers. For a root of such fame, the white ginseng has a rich and distinguished record of research.

Ecological & Economic Value & Wide Applications

To grow the White Ginseng from seed, ecologically, the ginseng is a quiet plant of the deep, cool shade of the northern forests. Its slow growth and its need for the stable, moist conditions make it a sensitive indicator of the health of the forest, and its bright-red berries feed the birds and the small animals of the woodland, while the wild ginseng has become rare through the over-harvest and the loss of the habitat. Its economic value is real and great: the ginseng root is one of the most valuable of the traditional materials, and its value has drawn attention in the international agricultural and trade press, while the cultivation of the ginseng in the shaded gardens and the forests has provided a sustainable alternative to the wild harvest, and the sliced and dried root is a treasured product of the Changbai Mountains. To raise the white ginseng, sow the seeds in pots of moist, rich compost in a cool, bright place, keep them gently watered, and grow the little plants on in the light.

sow the seeds in pots of moist, rich compost in a cool, bright place, keep the young ginseng gently watered, and grow the little plants on in the light.

Introduce Ginseng has been a subject of Chinese folklore and legend for it’s healing power. Ginseng has been used as a tonic, and has a reputation for being a root for long life. Many of the Ancient Chinese Emperors have paid their own weights in gold just to possess a root which was very old and would insure longevity themselves as well. People on their deathbeds have been given a strong dose of a good quality root in order to prolong their lives a little longer so that distant relatives could travel from afar to bid them farewell or to extend their life so that they could finish speaking their last wishes to the family and bestow their blessings on the survivors. Use and Benefit ginseng growing When making soup, especially chicken soup, many of our customers will add a few ginseng roots or a handful of slices after has been prepared and allow the ginseng to simmer in the soup for a couple of hours. The root will become soft and then can either be mashed and added to the soup or taken out and eaten separately. Ginseng slices or the ginseng “tea cut” also work very well for this since they can be added and do not need to simmer for as long a period. They can then be left in the soup and served with the slices or pieces of root remaing in the soup. Ginseng tea is probably the most popular use for Wisconsin ginseng. The tea can be made from the whole root, slices, ginseng tea cut or the ginseng tea bags. When using the whole root for cooking or ginseng tea it is often sliced or broken into smaller pieces so that it does not have to simmer for as long a period of time. changbai mountainThe ginseng slices are very popular because they have already been sliced into thinner pieces and are ready for use. When making ginseng tea it usually takes about 2-3 grams of ginseng per cup of tea. This is about 5-8 slices, about 1 teaspoon of ginseng tea cut or powder, or easier yet – 1 tea bag. Ginseng tea is very simple to prepare. Just add the ginseng to hot water and allow it to steep for about 4-5 minutes or as long as you like depending on how “strong” you like the ginseng tea. The longer the ginseng simmers in the hot water, the “stronger” the tea will be. The ginseng can usually be reused for about 2-3 cups of tea and then eaten if desired.If ginseng tea alone is not to your liking it can also be added to other types of tea and allowed to steep with the other teas prior to consuming