🙤 Plant Facts: The ginseng plant takes at least O years to mature and can grow up to 28 inches tall. Ginseng is distinguished by its yellow taproot (resembling a carrot), its subtle, unusual odor and its slightly spicy taste.

🙤 Origin

Ginseng is native to Korea and parts of China. It is only rarely found growing in the wild, but is widely cultivated in much of Asia.

🙤 Parts used

There are two main varieties of ginseng: white and red. Only the root is used for healing purposes. White — ginseng is simply the peeled, dned 2 bleached root. The more costly red ginseng is obtained by treating the freshly harvested roots with steam, then drying them slowly in the sun.

🙤 Components

Although ginseng is among the most studied of all medicinal herbs, exactly how it works is still unknown. Some researchers believe that ginseng’s main effects stem from ginsenosides, constituents thought to promote protein synthesis by the liver and to break down stress-inducing chemicals in the body. Other active ingredients include essential oils, as well as thiamin and riboflavin. Ginseng also contains substances called saponosides (which help the body metabolize sugar), as well as panacene, which strengthens the cardiovascular system.

🙤 Indications

Ginseng is particularly helpful for combating exhaustion and difficulties in concentrating. Ginseng tonic (right) is sometimes taken preventively to boost immune function. The herb also helps to speed recovery after an illness, enhance mood and lift mild depression.