ginseng seeds china chang bai mountain Plant seeds

LATIN NAME: Panax ginseng

COMMON NAME: Asian Ginseng

Ginseng is a plant of the quiet woods, and its reputation is anything but quiet. The low, slow, perennial herb of the shaded, cool woodlands carries the palmate leaves on the slender stems and the small, greenish-white flowers, to be followed by the bright-red berries, and the thick, fleshy, branched root below has one of the longest reputations of any plant in the world. The root has been gathered, traded and studied for a very long time, and the plant remains a slow, patient presence of the cool, shaded ground. It is a plant of the cool, moist, rich, well-drained, shaded ground.

Scientific Research & Plant Biotechnology

The Asian ginseng is one of the most written-about plants in the plant science, studied for the thick, branched root and the compounds of the old practice. The chemistry of the root, which has been studied from every side, has been examined closely, and the plant keeps showing up in the work on the medicinal roots, the slow-growing perennials and the members of the ivy family. The palmate leaves and the low, patient habit have also made it a fine garden plant, and the Asian ginseng is a regular subject of the studies of the great roots of the old practice.

Ecological & Economic Value & Wide Applications

The Asian ginseng is a modest plant of the shaded woods with one of the longest reputations in the plant world. The thick, fleshy, branched root has been gathered, dried, traded and studied for a very long time, and it remains a steady subject of the work on the traditional practice and the modern study of the root. The plant is a fine, quiet presence of the cool, shaded garden, and the bright-red berries are a small, bright sight of the late summer. It has been written up in the botanical and the trade papers for the famous root and the very long record of use, and it is a fine, long-lived plant of the cool, moist, rich, well-drained, shaded garden.

Ginseng is a plant of the quiet woods with one of the longest reputations in the world, and the thick, fleshy, branched root has been gathered, dried, traded and studied for a very long time. The bright-red berries are a small, bright sight of the late summer.

To grow the Asian ginseng from seed, sow the fresh seeds in pots of moist, free-draining soil, in a cool, shaded spot, and keep the pots in the shade with gentle watering, then set the young plants out in the cool, rich ground. The seedlings come up slowly and grow on very steadily. With the shade, the coolth and the deep, rich, well-drained ground, the fleshy roots will swell through the years.

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