Origin: Wild ginseng is mainly produced in China, Jilin, Changbai Mountain and other areas. Wild ginseng is usually collected from late July to September, because the fruit is ripe and red at this time, so it is easy to be found. Most wild ginseng is dried in the sun. After washing, it is smoked with sulfur, then exposed to the sun for four or five times, and finally slowly dried with charcoal fire. Efficacy: The nourishing effect is very good.
Ginseng is mainly divided into three categories.
Ginseng is the dried root of Araliaceae plant Ginseng. In China, ginseng has been eaten for a long time, and it was listed as the top grade as early as Shennong Herbal Classic. People began to buy wild ginseng from North Korea in the Tang Dynasty. Chen, deputy director of the quality control department of Guangzhou Medicinal Materials Company, told the reporter that the Chinese herbal medicine industry divides ginseng into wild ginseng, garden ginseng and Korean ginseng according to its quality, origin and growth environment. According to the processing method, all kinds of ginseng can be subdivided into sun-dried ginseng, red ginseng and sugar ginseng.
Garden ginseng
Artificial ginseng is generally called "garden ginseng"
Origin: Ginseng planted artificially, mostly planted in Jilin area of China, so it is also called "Jilin Ginseng". According to research, about 250 years ago in the Qing Dynasty, wild ginseng with shoots began to be transplanted in Northeast China, and gradually developed into seed planting. The artificially planted ginseng was called "garden ginseng". Its excavation time is in September, and the garden ginseng is generally excavated for 5 ~ 7 years, because the excavation is too early, the ginseng pulp is insufficient and the quality is not good. According to different production methods, garden ginseng can be divided into red ginseng and sugar ginseng.
Ginseng Radix Rubri: Clean fresh ginseng, cut off tender roots, steam for 2-2.5 hours, and take out or dry in the sun to make ginseng Radix Rubri. Red ginseng is divided into two categories. Among them, reeds are long, long and have long lateral roots. The others are "ordinary red ginseng". Efficacy: Warming.
Sugar Ginseng: Soak the cleaned fresh ginseng in boiling water until it is about six-ripe, take it out and prick holes around the ginseng with bamboo needles, put it in a basin, pour syrup into it, soak it in sugar for 24 hours, then wash off the epidermis syrup, and then dry it in the sun or bake it slowly with fire. Efficacy: it is peaceful and can be eaten directly, and its efficacy is not as good as that of red ginseng.
Korean ginseng
Origin: It is the same species as domestic ginseng, so it is named because it is produced in North Korea and South Korea. Most products on the market now are Korean ginseng. When digging, you should generally choose ginseng strips that are more than 6 years old, full of water and long. Korean ginseng can be divided into red ginseng and white ginseng according to different production methods.
Ginseng Rubra: Steam it with high-temperature steam for 2 hours until it is fully cooked, dry it, remove the ginseng whiskers, and press it into irregular square columns. Efficacy: Warming.
White ginseng: choose short and inferior Korean ginseng, put it in boiling water for a while, and then dry it. Efficacy: mild in nature.