Fresh ginseng needs to be dried in the sun, not in the shade. Generally, dried ginseng is not dried, but processed into various commodities. If there is fresh ginseng, it is best to use it for soaking in wine, making soup or eating raw. Pay attention to refrigeration and moisturizing when storing yourself. Ginseng should not be eaten too much at a time, and 3 grams at a time is appropriate. Fresh ginseng has just been dug out of the soil. It has not been dehydrated, and the essence of ginseng is relatively complete. But most people prefer to eat dried ginseng, so what about fresh ginseng?

How to dry fresh ginseng?

Fresh ginseng can be dried directly without wrapping paper. Sun drying 1 ~ 2 days, turning 2~3 times a day, pay attention to ventilation. In this way, most of the water in ginseng roots is dried.

In the traditional sun-drying step, there is also a drying step, that is, the sun-dried ginseng is put into a drying room dedicated to sun-drying, the temperature is controlled at 30 ~ 40℃, and the water is drained every 1 ~ 20min. When the water content of ginseng root is 13% or lower, it can meet the water content requirements of commercial sun-dried ginseng. Dry ginseng can be sealed with plastic bags, isolated from the air and stored in a cool place.