Most people who call "ginseng" are garden ginseng. Because of the different processing methods, different varieties are divided, such as collected and directly washed, dried or dried, which are called raw ginseng. After blanching in boiling water, it is immersed in sugar juice, and the dried ginseng is called sugar ginseng. Steamed, dried or dried, it is called red ginseng, which is warm. Generally speaking, white ginseng refers to all kinds of processed products except red ginseng, such as sun-dried ginseng, white sugar ginseng and dried ginseng. The fine roots broken during processing are called ginseng whiskers. Because of different producing areas, Jilin ginseng is mainly produced in northeast provinces of China. Produced in North Korea, it is called Korean ginseng, Korean ginseng and other direct ginseng.

Ginseng has the main functions of invigorating primordial qi, restoring pulse, invigorating spleen and lung, promoting fluid production, and calming the nerves. It is mainly used in clinic for asthenia, weak pulse in limbs, anorexia due to spleen deficiency, asthma and cough due to lung deficiency, body fluid injury and thirst, internal heat to quench thirst, asthenia due to chronic illness, fright and insomnia, impotence, cold uterus, heart failure, and cardiogenic shock.

Wild ginseng, as its name implies, is a kind of ginseng that grows naturally in the mountains and mountains, lasts for decades or even hundreds of years, is expensive and has the best effect.

White ginseng is a tonic, which can invigorate qi and nourish yin, and is mainly used for the syndrome of deficiency of both qi and yin. It is mild in nature and mainly plays a role in invigorating qi, especially suitable for people with deficiency of qi and yin. The effect of white ginseng is milder than that of red ginseng.

The above content is provided by natural food brand Tantianmeng, hoping to help everyone.