Ginseng
Ginseng is a slow-growing root Chinese families steep in tea and simmer in soup.
Two ways to use it, one thing to know
Steep the slices
Put a few thin slices in a lidded cup, add hot water and wait ten minutes. Refill once or twice, then chew the slices.
Simmer it in soup
Add a small root to chicken soup and cook it low and slow. Cantonese kitchens double-boil it in a sealed pot.
Know warm from cool
White is dried. Red is steamed, then dried. Tradition calls Asian ginseng warming, especially red, and American ginseng cooling.
A root named for the person it resembles.
What to look for
Ginseng is a traditional herb, not a proven treatment. It can interact with warfarin and other blood thinners, and with diabetes drugs. Skip it in pregnancy. Ask your doctor first.
Ginseng
Hand-picked pieces are on the way.
Good to know
What is ginseng good for?
In Chinese tradition, ginseng is a tonic taken to support qi, or vital energy. Modern studies are mixed, and the FDA has not approved it to treat any disease.
What is the difference between American and Asian ginseng?
They are two species of Panax. Tradition treats Asian ginseng as warming and American as cooling. Much of the US crop grows in Wisconsin and is prized in Chinese communities.
Can you take ginseng every day?
Ask your doctor first. Many guides suggest short courses with breaks, since long-term use is less studied. Some people find it disturbs their sleep.
