Eat More Ginseng
One of my favorite herbs is Ginseng and my favorite Ginseng is
Heaven 15, Korean Ginseng.
I 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.
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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