Ingredient Name: Ginseng (Dried)
Traditional Chinese Name: 人參
What is this?
- Ginseng is a very popular herb used in Chinese medicine
- Literally, the Chinese name means “man root” because it is thought to resemble the body of a man. Appearance-wise, it has been compared to a shrivelled-up carrot and is camel colored.
- Although it has been known in asian cultures for several thousand years, within the past few decades, ginseng has gained wide popularity and prominence in Western cultures as well. Today, it is one of the most widely available herbal supplements.
- There are two types of ginseng: Panax (Chinese) or American (pictured above). Although most research has been conducted on panax, both types are very similar and are believed to share similar properties.
- Ginseng has a bitter, earthy taste with sweet undertones.
How do I prepare it?
- Rinse the dried roots under under running water
- Use each root either whole or sliced
- Simply add to your soup after the water is already boiling and boil for at least one hour (the longer the better)
Where can I buy this?
- Ginseng is very popular and can be purchased (dried) at most asian supermarkets and herbologists
- Some asian and western supermarkets may also carry the fresh variety.
What is the cost?
- The cost can range widely from $10 to $100 with the most expensive ginseng reaching up to $10,000 per root. On average, good quality ginseng can be purchased under $50 per 100 grams.
- Ginseng is widely popular as an herbal remedy for a wide variety of ailments.
- It has been classified as an adaptogen by modern scientific research . Adaptogens are substances that assist the body to restore itself to health and work without side effects.
- It is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections
- It also has anticarcinogenic and antioxidant properties
- Some users of ginseng claim eating in excess will lead to an inability to sleep.
- Ginseng should be protected from too much light and moisture and is best stored in a dark, dry place.