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Ginseng Root 
Ginseng is probably the most famous energy tonic herb used by man. |
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Each week we will have information on how the herb is used, how to cook with herbs, how to make teas, tonics and recipes. We will never give or sell your email address to anyone. |
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Ginseng Root
Ginseng is probably the most famous energy tonic herb used by man. |
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Buy Tienchi Ginseng at Years to Your Health
One of my favorite herbs is Ginseng and my favorite Ginseng is Heaven 15, Korean Ginseng. I alway keep a root in a plastic zip-lock bag in my desk in the office at the herb store. When I get a little tired during the day, rather than drink a cup of coffee, as many people do, I cut a small peace off and chew on it. Ginseng is probably the most famous energy tonic herb used by man. Ginseng is an adaptogen, a substance that aids the body in adapting to stressful environments more efficiently. It has many restorative qualities which strengthen the body's response to stresses of all kinds. It can be especially helpful in increasing vitality and improving the body's resistance to disease and to negative environmental influences (such as radiation and environmental toxins). Ginseng stimulates the immune system, enhances digestion and metabolism, improves physical stamina, improves mental acuity, and relieves exhaustion, It has also been shown to enhance sugar metabolism, inhibit cholesterol buildup in the blood vessels, help regulate endocrine system function (thyroid, adrenals, and pituitary especially). Ginseng has been used by those undergoing extreme physical and mental stress with gratifying results. It is no wonder that the botanical name - panax ginseng- was derived from the word "panacea" which originally meant "all healing"! Some types of ginseng are also used extensively during fasting for spiritual progress. Since ginseng enhances the power and depth of the breath, it is often used by meditation, yoga, and tai chi practitioners. There are several varieties of ginseng roots, including American ginseng (panax quinquefolium), Chinese and Korean ginsengs (panax ginseng), and Siberian ginseng (eleutherococcus senticosus). The panax varieties have similar effects, while the Siberian variety is much less intense in its effects. American - These roots are used as a digestive tonic and an anti-spasmodic (useful in whooping cough and asthma). They also stimulate lymphatic functions, increase energy, and increase capillary circulation in the brain. Chinese - Shiu Chu and Kirin varieties help to tone yin energy and tranquilize yang energy. This is particularly true of "false fire", an imbalance in the system which appears as anger, tension headaches, hypertension and excessive libido. Korean - This ginseng is faster acting than Chinese ginseng and more intense. There are 3 grades of Korean ginseng, with Heaven grade being the most prized. Korean ginseng is tonic to both yin and yang energies, thereby increasing fire energy. This energy may manifest as increased assertiveness and libido. It is not recommended for hot inflammatory conditions. Siberian - This variety is less stimulating than the panax varieties and less expensive. It is especially useful for restoring adrenal function in cases of adrenal exhaustion, and as a reproductive system tonic for both women and men. It is less likely to induce the "false fire" symptoms of the panax varieties. Ginseng has an earthy, bitter taste with notes of sweetness. The roots are shaped like a human form, with the number of rings on the root indicating their age. Roots are harvested when they are 6 or 7 years old for the commercial market; younger roots are not considered therapeutic. In general, the older the root, the smaller the dose should be. Wild, older roots (up to 400 years old) can cost as much as $3000 per ounce in China. These rare roots are generally not exported from Asia, but can sometimes be found in high-quality combination products. A general rule of thumb is that ginseng should be used daily for 6 weeks twice per year. Cooking Ginseng - Ginseng should never be cooked in a metal pot. It should be steamed in a glass or ceramic pot or a "ginseng cooker" which effectively functions as a double-boiler. It can then be sliced into penny-sized pieces, and chewed or sucked. Usual dosage is 1-3 slices per day depending on the strength of the root. Making a tea - Generally 2 oz. of herbs and 4 cups of water are brought to a boil and then simmered for one hour. Strain and drink before meals. For the the stronger roots like Korean Ginseng use a few slices. The herbs may be re-used a total of 3 times before discarding. Making an extract - Place a root in wine or vodka along with several jujube dates. Allow this to stand for several weeks. The appropriate dosage is one shot per day. It gives me a calm, steady, energy. Typically, ginseng is cooked with other herbs, such as fo-ti root, dong quai root, poria, ginger, schizandra, suk gok, astragalus. A famous Chinese tonic can be produced by cooking equal quantities of ginseng, atractylus, Chinese licorice root, and dried ginger. By Lonnie Redd - owner of Years to Your Health herb store. |
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Years To Your Health carries several varieties of Ginseng Root including American red whole, American white powder, American white whole, American wild whole, Chinese red powder, Chinese red (Kirin #3) whole, Chinese red (Shiu Chu #35) whole, Chinese white powder, Korean red (Heaven 15) whole, Korean white powder, Eleuthero Root (Siberian) cut and sifted, Eleuthero Root (Siberian) powder organic, Tienchi powder, Tienchi whole and Ginseng Leaf cut and sifted. |