- There are many ways to take Korean ginseng, but the decoction has the best effect, which can make its active ingredients play better.
- Korean ginseng can be made into soup, cut the Korean ginseng into thin slices, wash the black-bone chicken and chop it into small pieces, put it in the soup pot at the same time, add an appropriate amount of water, and simmer for 1 hour.
- Korean ginseng can be soaked in wine. Put the whole Korean ginseng in a glass bottle, add 10 catties of white wine above 40 degrees, seal it in a cool place, and soak it for half a month before drinking.
- Korean ginseng can be used to make tea. Cut 3g of Korean ginseng into thin slices, put it in a teacup, add boiling water and brew it repeatedly.
- Korean ginseng can be chewed, take 2 slices of Korean ginseng and chew it in the mouth, then swallow.
Product Description
Korean ginseng (scientific name: Panax ginseng) academic name Korean ginseng, don’t straight ginseng (generally refers to the red ginseng produced in the Korean Peninsula). The root of Araliaceae plant ginseng with rhizomes is processed and steamed. Divided into North Korean red ginseng and South Korean red ginseng.
It has a long column shape, and the upper half is pressed into an irregular square column, 7-16cm long and 1-2cm in diameter; the surface is reddish-brown to dark reddish-brown, shiny, slightly transparent, and the skin is fine and oily; rhizomes (see Ref. Lu) is short and thick dimple-shaped, and some have two ginseng reeds. The stem scars of ginseng reeds (Luwan) are large and slightly bowl-shaped; the upper part of the root has a horizontal ring pattern. There are longitudinal wrinkles and a few shallow longitudinal grooves in the middle and lower parts. Cuticle, the cambium is light in color; the aroma is specific, and the taste is slightly bitter and sweet.