Our Korean Red Ginseng Root is part of the Panax species of ginseng and these roots are high-quality eight+ years old. We purchase this ginseng in bulk from the Korean Government, while it does not carry the official government seal, it is of high quality and reasonably priced.
If you at all concerned about the quality of this product, then we suggest you sample the ginseng first to confirm its ability to boost the immune system, energy levels and vitality. To make this possible we have made up "sample packages" of 5 roots each. You'll find access to that product in the drop down Ren Shen Ginseng menu button, look for Korean Ginseng—Loose Roots—Sample Package.
There are about 16 roots in this pound, each root has an approx. weight of 30 grams, with the total weight at approx. 500 grams.
Can these roots be sliced? Normally, the answer to that question is yes; however, considering the cost and quality of these Korean ginseng roots most prefer to see the roots. For those of you who prefer it sliced we can do that on request... so let us know your preference at checkout (in the comments section of the checkout form).
Our loose roots can be used to prepare a medicinal wine (aged in alcohol), or brewed into tea or cooked in a ginseng cooker.
We will provide complete step-by-step processing instructions when your order is fulfilled, in the meantime you might want to read:
After purchasing the raw Ginseng root you have two options. You may either make a medicinal wine, which is the preferred method for many Ginseng connoisseurs, or a decoction. Detailed instructions for making medicinal wine may be found by clicking on methods of preparation. For those of you who prefer decocting their Ginseng, we strongly recommend you consider using what is known as a “Ginseng cooker.”
Ginseng cookers are a way of preparing Ginseng tea that conserves the subtle properties of the root. This traditional method involves the use of a double boiler, which is known to produce a more robust, full- bodied and potent brew. When Ginseng is prepared in this manner, many of the essential nutrients of the Ginseng, which normally dissipate in steam, are preserved. An added benefit of this method is that because the tea remains below the boiling point, photo-nutrients are retained that would otherwise be lost by boiling.
Detailed instructions for preparing Ginseng in a Ginseng cooker can be found by clicking on the “Herb Processing Instructions” link in the below section of this website.
Pinyin name: Ren Shen
Literal Name: man’s plant, or man root
Aka: gui gai, yi shan shen, chao xian shen, ren xian
Source: Shen Nong Ben Cao Jing
English name: ginseng, ginseng root
Botanical name: Panax ginseng
Pharmaceutical name: radix ginseng
Properties: sweet, slightly bitter, slightly warm
Channels entered: lung, spleen
Chinese therapeutic actions: greatly tonifies yuan (source) Chi, tonifies the spleen, tonifies the lung, promotes generation of body fluids, relieves thirst, calms the shen (spirit), improves mental function, tonifies the Chi and blood, treats impotence, tonifies Chi in deficiency patients with exterior conditions
This herb is available by the pound in either raw or powdered form.