Ginseng is the root of the perennial herbaceous plant Panax of the Araliaceae family. After being dug, washed, and dried, it is called "sun-dried ginseng"; after being soaked in boiling water and then dried in sugar syrup, it is called "sugar-infused ginseng"; removing side roots and fine roots, steaming and drying or drying, it is called "red ginseng". Generally speaking, red ginseng is suitable for elderly people with yang deficiency, fear of cold, and not too high blood pressure; sun-dried ginseng is commonly used for patients with hypertension, diabetes, and cancer.
Ginseng is an essential medicine for replenishing deficiencies and weaknesses. It mainly has the effects of replenishing vital energy, invigorating the spleen and benefiting the lungs, promoting the production of body fluids, quenching thirst, and calming the mind. Chinese medicine believes that ginseng can be used for all deficiencies and injuries, as well as deficiencies in Qi, blood, and body fluids. In addition to being commonly used in prescriptions, ginseng alone can also have good therapeutic and health effects. Below are several commonly used methods of taking ginseng:
Chewing: Cut ginseng into thin slices and put them in the mouth several times, slowly chew and swallow. It is suitable for patients with chronic weakness, lung deficiency and shortness of breath, spleen deficiency and fatigue, palpitations, and dryness and thirst. The elderly are suitable for chewing ginseng (about 1 gram per day), which has the effect of prolonging life and anti-aging.
Stewing: There is an ancient and modern famous prescription called "Dushen Tang", which is ginseng stewed and taken alone. The method is to take about 10 grams of ginseng, cut into thin slices, put them in a bowl, add an appropriate amount of boiling water, cover the bowl, and then stew in boiling water for 2-3 hours. Pay attention to adding boiling water to prevent the water in the bowl from drying up. "Dushen Tang" has the effect of invigorating Qi and solidifying leaching. It can be used to rescue critically ill patients by using a large amount of ginseng decoction.
Soaking in liquor: Ginseng wine is a nourishing product. The method is as follows: take about 10 grams of ginseng, cut it into small pieces or slices, and soak it in 1000 grams of white wine. Generally, it can be consumed after soaking for 4-5 weeks, and it is advisable to shake and stir once or twice a week. Drink 10-15 milliliters each time, 2-3 times a day. Ginseng wine can replenish vital energy, warm and open the blood vessels, and is suitable for patients with weakened yang and cold constitution of chronic diseases. It is not suitable for those with excessive yin fire, night sweats, and hot flashes.
Boiling with chicken: Slaughter a hen, remove the internal organs, and wash it. Put about 5-10 grams of ginseng, 10 grams of tangerine peel, and 5 grams of cardamom in the chicken abdominal cavity, tie it with a string, put it in a sand pot, add an appropriate amount of water, and simmer over low heat until the meat is cooked and the soup is thick. Drink the soup and eat the meat. It has a good therapeutic effect on patients with chronic weakness, postpartum deficiency of Qi and blood, various types of anemia, and certain blood diseases with poor hematopoietic function.
Cooking porridge: Take 3 grams of ginseng, put it in a sand pot, add water, simmer over low heat for 20 minutes, then add an appropriate amount of rice, cook until the porridge is thick, and add honey or rock sugar to taste. Cooking ginseng porridge together has a synergistic effect of nourishing the body, replenishing Qi and blood, invigorating the spleen and stomach. It is especially suitable for the elderly with poor digestion and physical weakness. Regular consumption of ginseng porridge has a good preventive and therapeutic effect on myocardial malnutrition, coronary artery sclerosis, angina pectoris, arrhythmia, and other diseases.
