Can you answer ynot1979tony’s question about Ginseng?:

I’m planting a revolving crop of ginseng and I’d like to know the best way to sell. I’m still far away from my first crop but I’d still like to make contacts.

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Can you answer jimmyd’s question about Ginseng?:

I bought some whole ginseng root in the Korean Supermarket today. I want to make a tea with it to use as a coffee substitute but I never made this type of tea before.

How much ginseng should I use to make a cup of tea? How long should I boil the water with the ginseng in it? Is it ok to drink this tea at night too or should I only have it in the morning?

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The ginseng plant is known the world over for having medicinal powers. The plant is a native of the cooler climates of the world such as eastern Asia. The plant develops leaves that are made up of five leaflets. The flowers are greenish white in color and can be found near the base of the leaves. Generally the plant grows to a height of eight to twenty seven inches with small red berries. The plant is also known as Fin-chen or Schin-seg. When translated the words mean man root. It was given this name because the root actually looks like the shape of a human.

The botanical family name in which the plant falls under is Araliaceae. The ginseng root is used all over both for medicine and cooking. Some clinical trials suggest physical stimulation and improved mental function for its users. It is used for influenza, digestion problems and poor circulation. Other known uses for the ginseng plant include:

* bronchitis

* high blood pressure

* TB

* improving memory

* stimulating cell growth

* helps with sleep disorders

* boosting energy

Beyond the therapeutic uses for Ginseng, it also has many vitamins and minerals. It has been said when the root is ground and added in water, its users feel a significant boost in energy. The nutrients found in ginseng are as follows:

* sodium

* manganese

* potassium

* calcium

* copper

* phosphorus

* iron

* silica

*B-1

*B-12.

The ginseng plant is best grown medium to full shade, with average to moist soil. The plant blooms through June and July. The spacing between plants should be around eighteen inches apart. When growing naturally the ginseng plant can take up to three years to produce seed. The root is ready to be harvested after about three years of healthy growth. Because of this the plant is endangered and cannot be dug up in the wild. The annual income from growing ginseng in the U.S. and Canada is $25 million. Wild grown ginseng is worth three times the price of cultivated ginseng.

Thanks to Steve Habib for contributing this article to our Ginseng blog:

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ILHWA Korean Ginseng offers products such as capsules, extracts, tea and honeyed root that can be consumed directly. You don’t have to go through the trouble to prepare ginseng for consumption. However, one of the most common questions that people have is on how to prepare and consume ginseng.

Although ginseng is an oriental medicinal herb, it is used quite a lot in Korean cuisine. Whole ginseng root and ginseng slices are used quite extensively in teas and soups. In fact they can also be chewed on without any preparation. Korean Ginseng capsules and extracts are more popular with the typical customer who does not want to consume uncooked ginseng.

Most oriental people would normally just throw a handful of ginseng slices into a pot of chicken soup and allow it to simmer for a couple of hours. The root will then become soft and is either mashed into the soup or taken out and eaten separately.

Ginseng tea is also a popular method to prepare and consume ginseng. The tea is prepared from whole roots, slices, ginseng tea slivers or tea bags. When the whole root of ginseng is used for cooking, it is usually sliced or broken into smaller pieces so that it doesn’t take too long to cook. To prepare ginseng tea, about 2-3 grams of ginseng per cup is used. It is very simple to prepare ginseng tea. Just add ginseng to hot water, steep for as long as you want depending on how strong a taste you prefer. The longer the slices are simmered, the stronger the taste.

Or you can slow boil for at least an hour and then drink the tea on an empty stomach. The ginseng slices can also be reused quite a few times to prepare tea, and then it can be eaten as well. You can also mix ginseng tea with other types of tea if the taste is not to your liking.

Ginseng root slices easily after being micro-waved for a few seconds or warmed in the oven for a few minutes. The slices can be chewed or brewed.

Ginseng slices are also often added to stir fried vegetables. Ginseng powder can be mixed with flour in baked dishes or simmered in the water while cooking rice.

While cooking, experts advise that metal pots be avoided because they can reduce the effectiveness of anti-oxidants present in ginseng.

Ginseng root is also made into a tincture using alcohol. The ginsenosides present in the ginseng are soluble and preserve well in alcohol. To prepare this, chop ginseng finely or put in the blender with alcohol. Vodka or any clear liquor can be used. The alcohol completely covers the roots and the solution is kept sealed in a glass bottle for more than a month. It is shaken frequently to promote the extraction and after about a month the liquid is strained and can be kept for up to 3 years. For a daily serving, only about half a teaspoon or slightly more is required.

While the prepared products are readily available as capsules, extracts and tea bags are a much easier method to consume ginseng and exactly the same benefits result from it as any other mode of consumption.

Thanks to Ron Knight for contributing this article to our Ginseng blog:

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Can you answer Nick’s question about Ginseng?:

I just bought some raw ginseng root in San Fransisco’s Chinatown and I was wondering if it’s safe to take on planes or will they confiscate it?

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