Getting to the root of ginseng benefits
Print Edition
WITH winter approaching, it’s time again for seasonal reinforcing therapies. Ginseng has long been consumed in China as a restorative winter root, one that can bolster vitality and virility. Some have even claimed that it can be used to bring people back from the brink of death.
Called renshen in Chinese, ginseng is said to be discovered by accident by two brothers hunting in the snowy mountains. Trapped on the mountain by heavy snow, they took refuge in a cave, and dug nearby for wild vegetation until they discovered a human-torso-shaped root. They ate it as fruit and found themselves energized by it.
When spring arrived and the snow melted, the brothers went home with the miraculous “fruit” which saved their lives.
Ginseng in China mainly grows in eastern portions of Liaoning, Jilin and Heilongjiang provinces featuring cool moist climates as well as rich soil. There is also a prosperous ginseng farming industry in South Korea.
The first Sino-Korean Ginseng Forum was recently held in Shanghai, where experts from both countries shared their knowledge and research.
Ginseng is known as the “king of all herbs” and is believed to possess “warm” properties, according to traditional Chinese medicine. It is often used to reinforce essential qi (the innate energy one is said to be born with), and is said to benefit the lungs and spleen, relieve fatigue, promote formation of body fluids, benefit the brain and soothe the nerves. It is used to treat persistent coughing, breathing problems, anxiety, insomnia and diarrhea, among other conditions.
Older ginseng are believed to be more effective. Wild, aged roots can sell for thousands of yuan at market.
Different varieties
Ginseng pulled directly from the earth is called shuishen, or water ginseng, because of its 70-80 percent water content. To preserve roots and reinforce particular properties, most fresh ginseng will be processed before use.
There are three major types of ginseng on the market: dried ginseng, red ginseng and American ginseng.
Each of this trio differs in terms of its medicinal properties, and can benefit people with different health conditions, says Du Guangli, professor at Shanghai University of Traditional Chinese Medicine.
Simple dried ginseng is called sheng shai shen, or raw dried ginseng. It is a “neutral,” or mild “warm” energy herb that is effective in reinforcing essential qi, promoting fluid secretion and soothing nerves. It is suitable for most people suffering qi deficiencies.
Hong shen, or red ginseng, refers to ginseng which is steamed before drying. These roots usually bear some red or brown color after preparation, which explains the name. Apart from color, some elements are also altered in the preparation, which can lead to medical property changes as well.
As believed in traditional Chinese medicine, red ginseng is a “warm” herb that is strong in reinforcing qi and yang energy, and thus relieving symptoms like fatigue, frequent sweating, cold limbs and weakened immunity. It is often recommended as a health reinforcement in winter.
Recent research by the South Korean Ginseng Research Institute shows that RGAP extracted from red ginseng can help reduce blood fat and adjust immunity.
Red ginseng’s other benefits — such as enhancing immunity, relieving fatigue, accelerating blood circulation, improving memory, anti-oxidation and relieving menopause symptoms — have long been acknowledged by the Korean Food and Drug Administration (KFDA).
American ginseng that originally grows in the United States and Canada is a different type, though sharing similar name. It is a “cold” herb which nourishes yin energy while reinforcing qi. It is recommended for people with yin-deficiency symptoms, like excessive thirst, face flushing and fatigue.
But one man’s meat can be another man’s poison. Though generally beneficial, it may not be a good choice to eat ginseng without first doing some research or consulting an expert, according to Xu Hongxi, a professor of Shanghai University of Traditional Chinese Medicine.
Some people can suffer ulcers, sore throat or constipation as a side-effect of taking too much ginseng, especially red ginseng. These can be avoided with proper dosage or preparation with other herbs.
Professor Du suggests that people start with small doses like 3 grams, and gradually increase the dose if no side-effects occur.
If side-effects do occur, it is better to reduce the dose further, or add some “cold” herbs like chrysanthemum or mai dong (lilyturf root).
Ginseng is often used as an ingredient in tea, wine, congee and other foods. There are also prepared ginseng powder products on the market.
Ginseng tea
Ingredients: thin simple dried ginseng or red ginseng slices
Preparations:
1. Put 1-2g ginseng slices in a cup, pour in boiling water and cover the cup for five minutes.
2. Drink as tea until losing its taste. Chew the ginseng slices.
Ginseng wine
Ingredients: a complete simple dried ginseng or red ginseng
Preparations:
1. Soak the ginseng in 500g white spirit, seal it and preserve in cool place.
2. Shake gently every day, and unseal after two weeks for consumption.
3. Drink 30-50ml every day.
Ginseng, black sticky rice and millet congee
Ingredients: black sticky rice (350g), millet (50g) and red ginseng powder (6g)
Preparations:
1. Wash the black sticky rice and millet.
2. Put all ingredients in an electric cooker with water.
3. Turn on the power until the congee is done.
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