Korean ginseng is also known as Korean ginseng and other direct ginseng.

[Source]

The roots of the Araliaceae plant ginseng (Panax ginseng C.A.Mey) with rhizomes are processed and steamed. It is divided into North Korean red ginseng and South Korean red ginseng. Korean ginseng can be divided into water ginseng, white ginseng and red ginseng according to its shape and color.

[Character]

Long columnar shape, the upper part is pressed into an irregular square column shape, 7-16cm long, 1-2cm in diameter; surface reddish brown to dark red Brown, shiny, slightly transparent, with fine and oily skin; the rhizome (ginseng reed) is short and thick and hollow-shaped, some have two ginseng reeds, and the ginseng reed stem scar (reed bowl) is large and slightly bowl-shaped; There are horizontal ring patterns on the upper part of the root. There are longitudinal wrinkles and a few shallow longitudinal grooves in the middle and lower parts. There are 1-3 branches (ginseng legs) in the lower part of the bottom, rarely 4 branches, which are relatively thick; they are hard and heavy, not easy to break, and the cross-section is relatively flat, reddish-brown, shiny, and It is horny and light in color; it has a unique aroma and slightly bitter taste followed by sweetness.

The top of Korean ginseng has short and thick reed heads, and the reed bowl is obvious and large. The double reeds are called butterfly reeds, which is one of the signs of high-quality Korean ginseng. In addition, the top-quality Korean red ginseng has cricket patterns on its surface, is hard in texture, has a mirror-like luster in its cross-section, and has chrysanthemum patterns. It has a fragrant smell and a strong sweet and bitter taste. The thicker the ginseng strips, the better the quality.

[Growth Environment]

Korean ginseng is a perennial herbaceous plant. Its cultivation and growth conditions are special and it is very sensitive to soil and climate. Korean ginseng is afraid of both cold and heat, so it can only grow in places with slanting sunlight. The soil must be dry and rainwater must not be allowed to stagnate. Generally speaking, ginseng can only be grown on dry land near gentle slopes and foothills (also known as "low and poisonous" land). In order to avoid moisture, the terraces in the ginseng garden are built very high, and rows of branches and mats are used to build canopies on the terraces. They can be opened and closed at any time as the sunlight changes to protect the ginseng from direct sunlight. The sowing period of ginseng is from the end of March to the beginning of April, and it takes six years of cultivation before it can be harvested. During these long years, growers must take careful care every day, because once pests and diseases occur in the ginseng garden, hundreds of square meters of ginseng will be destroyed overnight.

[Product specifications]

The processing technology of Korean ginseng is complex, and different processing technologies produce different types of Korean ginseng. The harvested ginseng is dried, the best quality ones are selected and processed into red ginseng, and the rest are processed into white ginseng. Red ginseng and white ginseng are divided into three grades: heaven, earth, and human according to their thickness, shape, and luster, as well as foreign-grade ginseng (tail ginseng)

Freshly collected from ginseng fields and not yet dried in the sun The process is water ginseng, but because it is not easy to preserve, it is difficult to see except where it is produced; the second is white ginseng, which is made from water that is four to six years old, peeled and dried naturally in the sun or hot air. , the color is slightly whitish yellow; the last is red ginseng, which is made by hot steaming and drying water ginseng. The moisture content is less than 14%, the tissue is hard and yellowish brown, and it can be stored for a long time. Korean ginseng generally grows for four to six years and is harvested. Among them, the quality of the six-year-old roots is the best. After six years, the quality will decline. The classification of red ginseng is as follows:

1. North Korean red ginseng is divided into four grades: heaven, earth, human, and weng. Each grade is divided into different specifications according to large and small, such as heaven and earth. , herringbone, etc. 10 pieces (pieces), 15 pieces (pieces), 20 pieces (pieces)... The number refers to the number of red ginseng contained in each box (600 grams), but the actual number of red ginseng in each box has an agreed imaginary number. For example: 10 pieces (pieces) per day, actual 10 to 14 pieces; 15 pieces (pieces) per day, actual 15 to 19 pieces; 20 pieces (pieces) per day, actual 20 to 28 pieces; 30 pieces (pieces) per day, actual 30 to 38 branches; and so on. There are also big tail, middle tail and small tail, which are branch roots or lateral roots of different sizes. The small tail has the lowest quality.

2. South Korean red ginseng is divided into four grades: heaven, earth, good and cut; heaven (first grade), ground ginseng (second grade), good ginseng (second grade) cut ginseng (Fourth grade).

[Planting]

Korean ginseng is a perennial herbaceous plant. Its cultivation and growth conditions are special and it is very sensitive to soil and climate. Korean ginseng is afraid of both cold and heat, so it can only grow in places with slanting sunlight. The soil must be dry and rainwater must not be allowed to stagnate. Generally speaking, ginseng can only be grown on dry land near gentle slopes and foothills. In order to avoid moisture, the terraces in the ginseng garden are built very high, and rows of branches and mats are used to build canopies on the terraces. They can be opened and closed at any time as the sunlight changes to protect the ginseng from direct sunlight. The sowing period of ginseng is from the end of March to the beginning of April, and it takes six years of cultivation before it can be harvested. During these long years, growers must take careful care every day, because once pests and diseases occur in the ginseng garden, hundreds of square meters of ginseng will be destroyed overnight.

[How to eat]

(1) Stew and take it. Cut Korean ginseng into 2cm thin slices, put it into a porcelain bowl, fill it with water, seal the mouth of the bowl, place it in a pot and steam it for 4 to 5 hours before taking it.

(2) Chewing food. Take 2 to 3 pieces of Korean ginseng in your mouth and chew it carefully. It is refreshing, sweet and delicious. It is the easiest way to take it.

(3) Grinding powder. Grind Korean ginseng into fine powder and swallow it every day. The dosage depends on the individual's constitution, usually 1 to 1.5 grams each time.

(4) Make tea. Cut Korean ginseng into thin slices, put it in a bowl or cup, brew it with boiling water, cover it for 5 minutes and then take it.

(5) Soaking wine.

The whole Korean ginseng can be cut into thin slices, put into a bottle, soaked in 50 to 60 degree white wine, and taken daily.

(6) Stewed food. Korean ginseng is often accompanied by a certain bitter taste when eaten. If Korean ginseng is cooked and stewed with lean meat, chicken, fish, etc., the bitter taste can be eliminated and it can nourish and strengthen the body.

[Efficacy]

It has the effects of replenishing vitality, nourishing and strengthening, producing body fluids and quenching thirst, calming the mind and improving intelligence. It is suitable for people with panic, insomnia, physical weakness, heart failure, heart disease, etc. Source shock, etc.

, Ra2, Rg1, Rg2〉

Glycosides〈PANAOULON, C32, H56, O14〉

Panaxic acid〈PANAXIC, ACID〉

Ginseng patch〈 VOLATILE, OIL〉

Panaxine 〈PANACENE, C5, H24〉

Vitamin 〈B1, B2, B12〉