1, sun-dried ginseng: the taproot length is about 3- 10 cm and the diameter is about 0.3-2 cm. The surface is yellowish brown, with dark brown horizontal stripes and longitudinal wrinkles, and the fine branch roots and fibrous roots have been removed, leaving only traces. Brittle, light, flat, white, with radial cracks. The smell is sweet and the taste is bitter. Those who have complete rhizomes and fibrous roots are called "all raw sun-dried ginseng". ?
2. White ginseng: It has the same characteristics as sugar ginseng, and is in good shape, similar to wild ginseng, but mostly straight, with longer rhizome and scattered fibrous roots, short and crisp. ?
3. Rhizoma Drynariae: The epidermis of the main root has been removed, and the body surface is pale yellow or white-like, and the transverse stripes on the upper end are not obvious, but shallow longitudinal wrinkles and branch marks can be seen. Other characters are similar to those of sun-dried ginseng.
4. Ginseng Rubra: The taproot is about 5-20cm long and 0.7-2cm in diameter. The surface is reddish brown, translucent, with large longitudinal wrinkles, inconspicuous ring lines and branch root marks. The rhizome is yellowish brown with 4-6 bowl-shaped stem marks on it. Hard and brittle, flat section, horny, reddish brown, with a light center. The smell is fragrant and the taste is slightly bitter. ?
5. Stichopus japonicus: The taproot is about 6-15cm in length and1.2-2.5cm in diameter, with light yellow surface and no obvious ring pattern at the upper end, but many pits caused by processing can be seen. The branch root is light brown, and the branch root and fibrous root are tied into oxtail shape with thread. The section is white. The smell is fragrant, but the taste is sweet and slightly bitter. ?
6. Side ginseng: The characteristics are the same as those of red ginseng, but it is generally characterized by long rhizome, round body length and long branch roots. ?
7. Organic ginseng: no pesticide residue, no chemical fertilizer and no genetic modification. The ingredients and effects of ginseng are preserved to the greatest extent.
6, wild ginseng: also known as ginseng. The taproot, short rent, is as long as or shorter than the rhizome, and has two main branches, which looks like a human body. There are thin and deep transverse rings on the upper end. The rhizome is slender, generally 3-9 cm long, and the upper part is twisted, which is commonly called "wild-necked reed". The reed bowl is dense, and the lower part is smooth without reed bowl, commonly known as "round reed". The fibrous roots are sparse, about 1-2 times as long as the main roots, flexible and not easy to break, with obvious verrucous protrusions (pearl points).
All of them are yellowish white with fine and smooth skin. The smell is strong and the taste is sweet and bitter. The upper part of the rhizome is densely planted with reed bowls on all sides, and the lower part of the rhizome has a long reed. There are thin and deep dense spiral lines on the upper end of the main root. Generally, there is no grain in the middle and lower parts. The fibrous roots are sparse and long, and are not easy to break. There are obvious verrucous protrusions on it. ?
9. Ginseng beard: Ginseng beard is the most common, and its performance is similar to that of ginseng beard, but its effect is smaller and milder.
10, garden ginseng: one or both sides of the rhizome have a reed bowl, and there is no garden reed. There are thick transverse stripes on the upper end of the main root, which are not spiral, and sometimes transverse stripes can be seen all over. The fibrous roots are broom-shaped, short and brittle, and there are not obvious verrucous protrusions on them.
1 1, radix ginseng: the taproot is 5-15cm long, with yellowish and translucent surface, obvious longitudinal wrinkles and brown horizontal stripes at the upper end. Fine branch roots and fibrous roots have been removed. Hard and brittle. The section is flat and transparent and horny. The smell is sweet and the taste is bitter. ?
12, Yishan ginseng: it is similar to wild ginseng, but the lower part of the main root is often fat, with thick and shallow lines, often continuing to the middle of the main root, and there are fewer pearl points in the fibrous root. ?
13, Korean ginseng: Ginseng produced in Korea, commonly known as Korean ginseng, also known as Berberis ginseng and Korean ginseng. Commodities are divided into Korean red ginseng and Korean white ginseng, and the red one is the best.
14. Korean red ginseng: The processing method is the same as that of domestic red ginseng. The body is relatively strong, with double horseshoe reeds shoulder-to-shoulder. The name of single reed is "single bowl reed", which is deeply sunk in the middle, with neat edges and hard quality. The taproot is about 6- 10 cm long and about 1-2 cm in diameter. The surface is reddish brown, along the grain, the upper part is yellow, and all the edges are vertical. Branches and roots are bent and crossed. Quality and strong weight. The cross section is horny and shiny, with chrysanthemum patterns. Strong aroma, sweet and slightly bitter taste. ?
15, Korean white ginseng: The reed head is similar to the garden ginseng, and its body is cylindrical. The surface is yellow and white with light brown fine lines. Most of the fibrous roots are removed and spongy. The section has a center. Slightly fragrant, sweet and slightly sour. ?
Extended data:
Economic value of ginseng:
Since ancient times, ginseng has been known as the "King of Herbs", the best product of nourishing yin, strengthening vital energy and consolidating the foundation. It contains a variety of saponins and polysaccharides. The leachate can be slowly absorbed by the skin without adverse stimulation, which can dilate skin capillaries, promote skin blood circulation, increase skin nutrition, adjust skin water-oil balance and prevent skin dehydration, hardening and wrinkling.
Ginseng active substance can inhibit the reducing performance of melanin, make skin white and smooth, enhance skin elasticity and regenerate cells, which is the best for skin care and beauty. Soak ginseng directly in 50% glycerin, and rub your face with glycerin after 10, or fry ginseng into thick juice, pour a little into the face washing water every day, and rub your face with glycerin containing ginseng or ginseng water, which can make your skin quite moist.
Baidu encyclopedia-ginseng