Korean Ginseng Root
Korean Ginseng Root
- Allow 7 to 14 days
Korean ginseng is the root of Panax ginseng, one of the best known tonic roots in Korean and Chinese herbal medicine. These small cut pieces of dried ginseng root are ready to simmer into ginseng tea or drop into a pot of samgyetang, the Korean ginseng chicken soup. The flavour is earthy and bittersweet.
Key Benefits
- A tonic with centuries of use: traditionally taken to support energy and vitality, most often as a simmered tea.
- Cut for simmering: small pieces give up their flavour to a gentle simmer far more readily than a whole root.
- The ginseng in samgyetang: the ginseng chicken soup Koreans eat on the hottest days of summer.
- Two pots from one batch: the same pieces can be simmered again for a second, milder brew, and some people eat the softened pieces afterwards.
For ginseng tea, use 1 to 2 g of the cut root to about 150 ml of water. Bring it to the boil, simmer gently for 20 to 30 minutes, then strain. Put the same pieces back in the pot with fresh water for a second, milder cup. Up to two or three cups a day is the traditional amount. A little honey or a slice of Ginger Root suits it well.
For samgyetang, stuff a small chicken with soaked glutinous rice, garlic, jujubes and a few pieces of ginseng, then simmer it in a pot of water until the meat is falling off the bone. Many cooks add a few slices of Astragalus Root to the broth.
Ginseng is traditionally taken in courses of a few weeks, up to three months, with a break in between. Have it in the morning or early afternoon, and go easy on coffee and other stimulants while you're taking it, as the combination can leave some people wired or struggling to sleep.
The Chinese name, ren shen, means man root, after the way an old root forks into something like a little figure with arms and legs.
White and red ginseng come from the same plant. These pale pieces are white ginseng, which is simply dried, while red ginseng is steamed before drying, which darkens it to a reddish brown.
Siberian Ginseng is a different plant altogether, Eleutherococcus senticosus, which borrowed the ginseng name. Only Panax species are true ginseng.
Not recommended during pregnancy, while breastfeeding or for anyone under 18. Check with your doctor first if you take blood thinners, or medication for diabetes or blood pressure. This information is not a substitute for medical advice. Consult a healthcare provider before use, especially if pregnant, breastfeeding, or taking medication.
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