Panax Ginseng, REN SHEN, High Grade
Everything You Need to Know About Ginseng *
There are Three Types of Ginseng,
Each is distinctly different from the other
How to Take Ginseng
Ginseng can be chewed, brewed, swallowed or stewed. No matter if it is taken as a tea, lozenge, pill, powder, or food, it is always best to use a good quality root.
Using the dried ginseng root is best. First cut it into dime sized slices. Note: Ginseng will slice easily after it has been warmed in the oven for a few minutes or in the microwave for a few seconds (alternatively, you can buy it already sliced). The slices can now be chewed or brewed. Sucking and swallowing slices of Ginseng provides a quick method of dosage and oral satisfaction. To brew tea with Ginseng, use 3-9 grams per person. Double boiling is preferred. Slow boil herb slices for about one hour, and drink the tea on an empty stomach.
Note that Panax Ginseng is sometimes steamed with aconite or other herbs to enhance its strength. This is called red ginseng. It has a warm nature. Also available is White Ginseng. This is unprocessed Panax Ginseng. Milder White Ginseng is more appropriate when the user has too much heat. Its cooler nature won't aggravate hot or inflammatory conditions.
Ginseng Value: How To Buy Ginseng, What You Need to Know
Siberian ginseng, a common weed, should cost only a fraction of the price of either Oriental or American ginseng. The price of Oriental or American can vary greatly. Soup grade ginseng can sell for a few dollars at the grocery; while the highest grades will bring over $10,000 per root. What determines the value of Oriental or American ginseng?
• Ginseng roots gathered from the wild are far more costly than those cultivated on a farm.
Wildcrafted roots will not contain traces of the fungicides which are used on cultivated
• Roots that resemble a human form are more valuable than those that do not.
• Big roots are better than small ones. Thick roots are preferable to thin roots.
• Old roots are more prized than fresh ones.
• Strong characteristic taste and smell also indicate the strength of Ginseng roots.
• Siberian ginseng is cheap, and should cost only a fraction of what Oriental or American
Ginseng Extracts (Ginseng pills and liquids)
Like every other herb, ginseng is made up of hundreds of different chemicals. Standardized ginseng extracts are rated by the percentage ginsanocides they contain. Scientists believe these chemicals create ginseng's effects. Marketers believe that standardization is favored by consumers.
Herbalists, however, believe that the effects of any herb depend on many chemical components interacting together. That is why most herbologists prefer whole herbs or simple water extractions to standardized extracts. Besides, extracts are usually taken from inferior herbs, herbs that can't be sold whole due to poor appearance, taste, and potency.
Low-temperature water extracts, which have not been chemically manipulated in order to standardize ginsanocides, are more like the herb as it is found in nature.
Ginseng that is truly gathered in the wild (wildcrafted) is likely free of fertilizers and pesticides. However, to be called "organic", ginseng must be certified by a third party organization recognized under the Organic Food Production Act (OFPA). This law can be accessed through the USDA website at: http://www.nal.usda.gov/afsic/pubs/ofp/ofp.shtml.
Methods of certification vary from state to state, and until very recently, there were no Chinese certification agencies recognized by federal authorities. This picture is beginning to change. More and more batches of certified organic ginseng are becoming available, as markets adapt to the demand for organic herbs.
These extracts are, of course, only as potent as the herbs from which they came.
* These statements have not been evaluated by the US Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
Please note, this product cannot be returned, refunded, or exchanged.