Ginseng |
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| Common Name | Ginseng |
| Scientific Name | Panax quinquefolium |
| Other names for this plant are American Ginseng, Tartar Root, Man's Health, Ninsin, Five Fingers, Seng, Five-leafed Ginseng, and Redberry. American Ginseng is occasionally found wild in the rich, cool woodlands of North America. It was prevalent there until it was decimated by avid hunters of the sought-after root. Much ginseng is now grown under cultivation in Wisconsin. Ginseng is a plant of mystery and superstition, evoking legends of fortunes made and lost overnight. Since before 3000 B.C., the Chinese have valued the root as a cure-all. They have used extracts as a general tonic, curative, strength builder, and-most importantly -an aphrodisiac and sexual rejuvenator. Initially, only the emperor, his household, and his favoured friends were allowed to use this herb. The name ginseng comes from the Chinese jen shen, meaning "man-root," and derives from the root's resemblance to the human shape. | |
| Plant | Perennial. The aromatic root can grow to a length of 2 feet or more and is often divided at the end. At the top of a simple stem are five oblong, finely serrated leaflets. A solitary umbrella-shaped cluster of greenish-yellow flowers appears from June to August, followed by small, red, edible berries. |
| Height | Less than 1 foot. |
| Soil | Rich, loamy, well-drained, under forest trees or a wooden lath frame, constructed over the planting area to protect the herb from direct sunlight. |
| Exposure | Shade. |
| Propagation | By seed, planted during the third or fourth lunar phase, seedlings, or rootstock. Ginseng requires from 5 to 7 years to mature from seed, 3 to 4 from roots. |
| Care | Roots can be planted between October and April, 2 inches deep, and 8 inches apart. Cultivation is difficult. Gardeners should seek complete growing information when they obtain seeds or roots. |
| Part used for Tea | Root, usually dug in fall. |
| Taste | Parsnip-like. Bland; sweeten with honey or sugar. |
| How to Brew | Place ginseng root (most are 4 to 6 inches long) and 1 quart of water into a closed glass or earthenware (not metal) container. Place this container into another pot that is also filled with water, and boil the root slowly for 2 to 3 hours, until the water in the outer ginseng pot has been reduced by half. Strain and drink immediately. Do not store the tea for more than a day, as it loses its potency. Use the root several times until you feel it has lost its power. Then place it in a jar of honey for several weeks until you have ginseng honey and a candied root you can chew on, for the last bit of flavour. |
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