Ginseng, also known as Pseudostellaria heterophylla, Tuyang ginseng, and water ginseng, is a type of traditional Chinese medicine that is used for nourishing the body. It has the effects of invigorating the spleen and moisturizing the lungs, and enhancing qi. The cultivation of ginseng requires specific soil and lighting conditions. Let's explore the cultivation characteristics of ginseng.
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[Effects and functions of ginseng]
1. Relieves fatigue
When feeling mentally exhausted and experiencing fatigue, weakness, and lack of energy, you can take 5 grams to 10 grams of ginseng along with dried cuttlefish, stewed in alcohol, and consumed.
2. Treats spleen deficiency and diarrhea
When suffering from spleen deficiency and diarrhea, characterized by reduced appetite, stuffiness and discomfort in the stomach after eating, and loose or watery stools that fail to digest properly, you can take 5 grams to 10 grams of ginseng along with 5 grams of jujube, decocted in water, and consumed.
3. Treats asthenic cough
If you have asthenic cough, which is caused by long-term coughing or extreme fatigue damaging the lungs, accompanied by dry and painful throat, extreme fatigue, occasional bloody and foul-smelling phlegm, and difficulty speaking, you can take ginseng along with Glehnia root, Asparagus cochinchinensis, rock sugar, and stewed chicken for consumption.
4. Treats night sweats and spontaneous sweating
If you experience spontaneous sweating or night sweats, with excessive sweating during the day and even worse after exertion, or abnormal sweating during sleep that stops upon waking, you can take 30 grams of ginseng along with a pig stomach, stewed for consumption.
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[Cultivation characteristics of ginseng]
1. Ginseng is a high-temperature vegetable that prefers warm and humid climates. It is resistant to high temperatures and humidity but cannot withstand cold temperatures. It is a perennial plant in tropical regions and cannot survive winter in northern China. Greenhouse cultivation allows year-round production, but growth is hindered by low temperatures in winter.
2. Ginseng is a C4 plant with a high capacity for accumulating dry matter. Although it prefers light, it can grow well under shaded conditions, resulting in better quality. Ginseng is a moderately light-demanding plant and is prone to flowering and fruiting.
However, some strains are sensitive to daylight. Under short daylight conditions, the plants flower early and remain short. Timely harvesting or removal of flower spikes promotes nutrient growth and increases yield.
3. After the stem of ginseng is cut off, it easily forms adventitious roots, making it easy to propagate through cuttings. Under suitable conditions, seedlings can be transplanted 15 to 20 days after cuttings.
4. Ginseng has a thick, fleshy, and brown root, which is the medicinal part. The stem is upright and has strong branching ability, with side branches growing from each leaf axil. Therefore, ginseng can be harvested continuously, resulting in a higher yield.
5. Ginseng seeds are small, shiny black, with a weight of 0.25 to 0.3 grams per thousand seeds. Seeds are also good propagation materials.
6. Ginseng has strong adaptability and is resistant to barren soil. However, it can achieve high yield and high quality when cultivated in sandy loam soil with high organic matter content.
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[Methods of consuming ginseng]
Ginseng is a nutritious, high-quality, clean, pollution-free, and safe-to-eat premium green vegetable. It is also a newly emerging leafy vegetable in recent years.
The tender stems and leaves of ginseng are crisp, tender, and delicious, suitable for stir-frying or making soup. The fleshy roots can be used in cold dishes and are suitable for stewing with meat, serving both as a medicinal and culinary ingredient.
1. Stir-fried ginseng with oyster sauce and shredded ginger
Boil 250 grams of ginseng in boiling water for 3 minutes, then rinse with cold water. In another pan, stir-fry shredded ginger and ginseng for half a minute, then add an appropriate amount of oyster sauce for seasoning.
2. Stir-fried ginseng with shredded ginger and minced garlic
Blanch the tender stems and leaves of ginseng in boiling water for a short while, then rinse with cold water. In another pan, stir-fry minced garlic and shredded ginger, then add ginseng and stir-fry. Finally, add seasoning according to personal taste.
3. Cold salad with ginseng root
Remove the outer layer of the fleshy roots of ginseng and tear them into thin shreds. According to personal taste, add a small amount of vinegar, white sugar, sesame, salt, and chili shreds, mix well, and season to taste.
