About Ginseng

Ginseng is known as the “herbal king” due to its high therapeutic values. It has been used as a tonic in Asia for thousands of years. There are two major kinds of Ginseng that are commonly traded - Panax ginseng (Chinese or Korean ginseng) and Panax quinquefolium (American ginseng). Asian ginseng usually takes six or more years to reach maturity and better medicinal effectiveness. In its natural state, ginseng has an earthy, bittersweet taste. New Zealand forest ginseng is introduced from Korea. It is belongs to Panax ginseng. Click to read more

Main values of ginseng include

  • Relieving stress
  • Improving memory capacity
  • Fighting fatigue
  • Restoring vitality
  • Preventing illness
  • Enhancing sexual function.

There is some clinical evidence to suggest that when ginseng is consumed regularly, several types of cancerous cells are inhibited. It is also believed to prolong life span.

Classification of Asian ginseng
Table one - Classification by Processing Method

Type Description
Fresh ginseng ginseng root that is unprocessed after it is dug up.
Dry ginseng ginseng root that is dried after wash.
White ginseng dried ginseng root after the skin peeled off.
Red ginseng has been steamed and dried with the skin unpeeled. It is light yellowish brown or light reddish brown in colour. In this form, it may be preserved for 10 years or more.

Table two - Classification by Growing Environment

Type Description
Field grown ginseng
(horticulture ginseng)
under 6 yrs old, use the artificial house and shade, use fertilizer and pesticide.
Forest ginseng
(wild simulated ginseng)
7-15 yrs old, use natural shade of tree in forest, not use fertilizers and pesticide; ginseng planted from seed of wild ginseng in conditions similar to wild ginseng’s natural growing environment.
Wild ginseng Over 16 yrs old, ginseng growing naturally in the wild. It is hard to find.

New Zealand forest ginseng click to enlarge pictures
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