How to choose a good red ginseng
1, look at the reed bowl: ginseng reed is thick and short, mostly double reed head (there is also a single reed, occasionally see three reed), reed bowl is large, the edge of the edge of the fibrous burr.
2, look at the broad: commonly known as "broad shoulders", the ginseng legs are mostly two (there is also a one or three, rare four), the legs are short Diao -: ginseng body or close to the ginseng body, and some legs are twisted.
3, look at the skin: the skin longitudinal fine, the lower part of the body of the transverse ring texture, the middle and lower part of the longitudinal lines and a few shallow grooves, slightly similar: the old man's skin. Some ginseng body remnants of yellow skin, commonly known as "yellow coat".
4, look at the color: the surface is mostly reddish brown or dark red, oily slightly like satin, shiny, slightly transparent.
5, hand pinch: feel solid, not easy to break, the section is more flat and angular is good.
6, nose: high-quality red ginseng smell has a special aroma.
7, mouth taste: high quality red ginseng is not easy to be chewed, and the taste is slightly bitter, sweet and lasting.
How to save red ginseng
1, the conventional preservation method: to ensure that the dried ginseng, can be sealed in a plastic bag to isolate the air, and stored in a cool place.
2, hygroscopic agent drying method: in the bottom of the airtight cylinder, tube, box, put an appropriate amount of desiccant, such as lime, charcoal, etc., and then ginseng wrapped in paper into the cover and airtight.
3, low-temperature preservation method: this is the more ideal method. Ginseng should be dried before collection, the best sun exposure time to 9 a.m. to 4 p.m., but ginseng should not be exposed to sunlight for a long time, while ginseng for medicinal use has reached a certain degree of dryness. Generally, ginseng should only be sun-dried for 1~2 hours in the afternoon. When it cools down, wrap it in a plastic bag and tie the bag tightly, and place it in the freezer of the refrigerator, so it can be preserved for a longer period of time.
Red ginseng moldy can eat
Moldy red ginseng is not eaten, there is toxicity, generally there will be aflatoxin, carcinogenic, can not eat. As long as the moldy things are not eaten, to avoid diarrhea, poisoning, or carcinogenic. Next time, pay attention to the preservation of ginseng, to use a wooden box, keep ventilated, otherwise it is easy to mold.
Red ginseng or ginseng is good
According to the wild ginseng is the best, but the number and less price of a very expensive, the original non-usable products, to the cultivation of ginseng and its nature of hot and dry, with the use of cool medicine that can make the gas and blood double complementary, the level of its heat does not make the depletion of yin, and the gas from the blood can be born also.