1, stored in the refrigerator. This is a common method adopted by ordinary families. Sprinkle a little water before storage, then wrap it in a plastic bag and put it in the refrigerator. At the same time, plastic bags can be kept for two months.

2. Sand preservation. This is a way to preserve ginseng for a long time in autumn. Wet the sand properly, and bury ginseng layer by layer in a clean sand pile, which can be stored for more than 1 month.

3, soaking wine to keep fresh. Ginseng can be directly soaked in white wine, and 50 grams of ginseng can brew about 2 kilograms of white wine. The white wine soaked in ginseng is very nourishing, and the ginseng inside will not go bad. You can eat ginseng at any time when drinking ginseng wine. This is also an ideal way to preserve fresh ginseng.

Extended data:

Selection method of ginseng:

1, depending on the texture of ginseng. When selecting ginseng, it is often the easiest to see the texture of ginseng by carefully observing the cross section of ginseng. Ordinary breaking and pinching can't break ginseng, even with a hard hammer.

This kind of person's texture is firm and solid. If the texture is loose, it will be soft with a gentle pinch of your fingers, and it will be easy to fold if it is broken. Such ginseng often grows for a short time and its nutritional value is not very rich. Purchase is not recommended.

2. Observe the body of ginseng. Superior ginseng, the taproot should be thick and long. And the lower end of each ginseng is like a branch, with bifurcation, also called bifurcation root. Generally divided into two branches and twig roots. You can also consider the source of disambiguation when choosing.

It is normal for top-grade ginseng to leave short branches under the main roots, but it should not be left for too long. If the bifurcated root grows too long, it will occupy the weight of the main root and compete for some nutrients needed for the growth of the main root.