The usage of ginseng is very particular. When used properly, it can have a great effect in replenishing vitality. However, if used improperly, it may cause adverse reactions such as irritability, dizziness, and bleeding, and even unexpected consequences. So, how can we safely and reasonably take ginseng?
There are many types of herbs referred to as "ginseng" in traditional Chinese medicine, such as ginseng, American ginseng, codonopsis pilosula, prince ginseng, bitter ginseng, scrophularia ningpoensis, and salvia miltiorrhiza. However, the ginseng we commonly use for tonifying the body is mostly ginseng. American ginseng can nourish qi, generate fluid, and nourish yin, while codonopsis pilosula and prince ginseng also have the function of replenishing qi, but their effects are far inferior to ginseng. As for bitter ginseng, scrophularia ningpoensis, and salvia miltiorrhiza, although they are commonly used herbs, they have no connection with ginseng in terms of plant source and therapeutic effect.
Ginseng is the dried root of the perennial herbaceous plant in the Araliaceae family. Due to different cultivation and processing methods, it has different names and differences in efficacy. Wild ginseng is called "mountain ginseng," but it has become rare in recent years. The highest quality ginseng available now is called "cultivated mountain ginseng," which has excellent tonic effects. The commonly seen ginseng is mostly cultivated and known as "garden ginseng." After sun-drying or air-drying, it is called "raw dried ginseng," which is commonly referred to as "white ginseng." The products processed by steaming are called "red ginseng." Those produced in Korea are called "Korean ginseng" or "Pyongyang ginseng," which are the top-grade red ginseng. Those produced in Northeast China are called "Xinkaihe red ginseng," with a slightly lower tonic effect.
Ginseng has a sweet, slightly bitter, and slightly warm taste. It has the effects of replenishing qi, invigorating the spleen and nourishing the kidneys, generating fluid and relieving thirst, calming the mind and improving intelligence. Modern pharmacological experiments have also proved that ginseng has various effects such as regulating the balance of the nervous system, improving the body's stress response, stimulating the pituitary-gonadal system, increasing myocardial contractility, antioxidation, stimulating bone marrow hematopoiesis, inhibiting platelets, fighting against atherosclerosis, anti-tumor, protecting the liver, inhibiting bacteria, and anti-inflammatory. "White ginseng" is slightly more neutral and can be widely used in various populations, while "red ginseng" is more heaty and suitable for a narrower range of people.
Generally, ginseng can be thinly sliced and stewed to make soup, or it can be steeped in tea, or taken directly by mouth. Due to individual differences in constitution and varying quality of ginseng, it is best to determine the variety, usage, and dosage under the guidance of a professional physician. By combining ginseng with other tonifying herbs based on the principles of traditional Chinese medicine after syndrome differentiation, the tonic effect of ginseng can be maximized. Since ginseng should not be stored for a long time, ginseng with the same year's batch number should be consumed within the year to avoid waste. During the period of taking ginseng, radishes and green tea should be avoided.
Although ginseng is a powerful tonic, it is still a medicinal herb. Generally speaking, it is not suitable for healthy infants, acute fever patients, those with chest tightness and abdominal distension, those with abscesses and swelling, and those with thick and greasy tongue coating. Hypertensive patients, diabetic patients, and patients with malignant tumors must consult a professional physician before taking ginseng. In addition, there have been many counterfeit products of high-quality ginseng in recent years, so attention should be paid to identification when purchasing.
