Korea Ginseng chinese red ginseng root slices

LATIN NAME: PANAX GINSENG

COMMON NAME: Korean Ginseng, Asian Ginseng

The Panax ginseng, or Korean ginseng, is one of the most famous and widely used of the medicinal plants, and its thick, fleshy, forked roots which resemble the human figure and its long history of use in the traditional medicine have made it a plant of the cool woodlands and the traditional medicine across the regions of the East Asia. It grows as a low, perennial, herbaceous plant of the ivy family, with the thick, fleshy, forked, yellowish root and the low, upright stem bearing the whorl of the large, compound, bright-green leaves with the five oval leaflets, and bearing, in the summer, the small, greenish-yellow flowers in the umbels, followed by the clusters of the bright-red berries. It is a species of the flowering plant, native to the cool, shaded woodlands of the East Asia, while it has been used in the traditions for its roots for thousands of years and is now widely cultivated, and it is known as the Korean ginseng or the Asian ginseng.

Scientific Research & Plant Biotechnology

The Korean ginseng has a real and distinguished place in research. It has been studied in the chemistry and the natural-products science, since the Panax ginseng contains a range of compounds including the ginsenosides in its roots, and the researchers have examined the roots, their constituents and their composition, while the study of the medicinal plants has drawn attention in the international natural-products 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 medicinal-plant science, since the Korean ginseng is a popular, valuable, medicinal plant for the shaded garden and the traditional medicine, and the researchers have examined its cultivation, its propagation and its value, while the study of the medicinal plants has been of continuing interest. The species has also been studied in the botany and the taxonomy, since it is a member of the ivy family and a relative of the other ginsengs, and its relationships, its distribution and its many forms have been examined, while the forked, human-like roots and the red berries of the Korean ginseng have been of interest to the botanists and the ethnobotanists. For a plant of such fame, the Panax ginseng has a rich and distinguished record of research.

Ecological & Economic Value & Wide Applications

To grow the Korean Ginseng from seed, the Korean ginseng is a low, perennial herb of the cool, shaded woodlands, bearing the large, compound, bright-green leaves and the clusters of the bright-red berries in the summer. Its red berries are a food for the birds and the wildlife, and its low, shade-loving habit gives a fine presence in the shaded garden and the woodland, while its thick, fleshy roots are one of the most famous medicinal plants in the world. Its economic value is real: the Korean ginseng is prized for its roots used in the traditional medicine and as a valuable, shade-loving plant for the garden, and its value has drawn attention in the international natural-products and horticultural press, while the forked roots and the long history have made it a favourite of the medicinal gardens and the shaded gardens, and the plant is a fine addition to the medicinal garden, the shaded garden and the woodland. To raise the Korean ginseng, sow the seeds in pots of moist, open soil in a cool, shaded place, keep them gently watered, and grow the little plants on in the shade.

sow the seeds in pots of moist, open soil in a cool, shaded place, keep the young ginseng gently watered, and grow the little plants on in the shade.

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   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.  The 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