Ginseng, also known as false ginseng, is named because its roots are similar to ginseng. Ginseng is not only a medicinal supplement, but also widely used as a health vegetable in the diet industry. Let's learn about the cultivation and consumption methods of ginseng.
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Is ginseng toxic?
All medicines have some toxicity, and excessive use may harm your health.
Ginseng, also known as false ginseng, belongs to the Amaranthaceae family. Its fleshy roots are a kind of medicinal supplement that can nourish and strengthen the body, replenish qi and blood, aid digestion, moisten the throat and relieve thirst, and treat cough with blood in sputum.
The leaves of ginseng can also be eaten, but they cannot be eaten directly as they may contain some toxicity. It is recommended that patients consult a pharmacist or consume them after processing.
Ginseng, also known as false ginseng, child ginseng leaf, Eastern ginseng, and purple ginseng, belongs to the Amaranthaceae family. It is a perennial herbaceous plant. It is named after its roots are similar to ginseng.
In history, its roots were harvested for medicinal use. The roots are nourishing and strengthening, tonifying the middle and supplementing qi, moistening the lungs and generating fluid. The leaves can reduce swelling, detoxify, and treat boils and carbuncles. In recent years, the thick and tender stems and leaves have been harvested as vegetables and are popular among consumers.
Ginseng is originally native to the southern United States and is cultivated in West Africa and Latin America. It has long been a popular vegetable. It is cultivated or wild in some courtyards in central and southern China and Taiwan.
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Methods of consuming ginseng
Ginseng is originally an ornamental plant. The stems and leaves are thick, tender, and bright green. They are rich in potassium and low in sodium. Each 100 grams of fresh leaves contain selenium up to 6.2 micrograms, which is a rare health vegetable.
1. Stir-fried ginseng with oyster sauce and shredded ginger
Boil 250 grams of ginseng in boiling water for 3 minutes, then cool it with cold water. Heat another pan with oil, add shredded ginger and ginseng, stir-fry for half a minute, then add an appropriate amount of oyster sauce, and season to taste.
2. Stir-fried ginseng with shredded ginger and garlic paste
Blanch the tender stems and leaves of ginseng in boiling water for a moment, then cool them with cold water. Heat another pan with oil, add garlic paste and shredded ginger, then add ginseng and stir-fry. Finally, add an appropriate amount of seasoning according to personal taste.
3. Cold salad with ginseng root
Peel the fleshy root of ginseng and tear it into shreds. According to personal taste, add a small amount of vinegar, white sugar, sesame, salt, and chili shreds, mix well, and season to taste.
The taste is similar to wood ear vegetable, crisp and refreshing, with a fragrant flavor. It has the effects of tonifying the middle and supplementing qi, moistening the lungs, generating fluid, and promoting lactation. It can enhance the physique, prevent and treat influenza, fatigue, and motion sickness. The fleshy roots can also be eaten and have a nourishing and strengthening effect.
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Methods of cultivating ginseng
1. Land preparation
When planting ginseng, the land should be prepared into ridges, with a length generally not limited, and a width of about one meter. The specific width can be determined based on the terrain. The seeds of ginseng are very small, so the soil must be fine to help them grow better.
2. Sowing
When planting, avoid doing it in winter. The temperature should be above 15°C. Before sowing, the seeds should be sun-dried for 3 hours, then soaked in warm water for about 3 hours. After that, mix the seeds with fine sand, and finally sow them and cover with a layer of fine soil.
3. Transplanting
When it grows to 5-6 leaves, transplant it to the ridge for planting, and pay attention to moisturizing. After successful transplantation, apply sufficient fully decomposed manure, and apply nitrogen fertilizer appropriately after harvesting.
4. Diseases and pests
Ginseng generally has few diseases and pests, but leaf spot disease may occur. If diseases are found, timely spray with drugs and clean the diseased leaves to avoid further damage to more leaves.
