Ginseng – Panax ginseng

Used in Chinese medicines for thousands of years, it came to Europe in the 9^th century, but it was only in the 1950,s that Ginseng became popular.

Ginseng is a hardy perennial, growing from 28-31 inches tall with a forked root, upright stem that has fleshy scales at the base. The leaves form a branching pattern that spread like fingers from a hand. Greenish – yellow flowers are followed by bright red berries.

There a several species of Ginseng with similar medicinal properties. Ginseng is sometimes difficult to grow as it can be plagued with mould through all stages of growth. It can take up to a year to germinate. Plant in autumn in raised beds which are rich in humus. Keep in shaded areas all times.

The roots should not be harvested until plants are 6 years old. When harvesting, try not to break off any parts of the root. Dry in a cool dry place for one month before use.

Medicinal

Ginseng is used to stimulate the nervous and immune system, increase general stamina and strength and also used to lower blood – sugars and cholesterol levels.

The dried herb is used for many healing purposes, including digestive problems, cancers, stress and memory and to overcome fatigue. During Menopause it helps to rejuvenate the system and balance hormones and help to control hot flashes.

Ginseng does have side-effects if taken excessively, inability to sleep, nausea, headaches and diarrhoea.

Culinary

Ginseng can be incorporated in cooking and teas, the root is the can be sliced and used in soups and even chewed without ant type of preparation. Ginseng can also be added to stir fry dishes. Use the powered Ginseng when baking or simmered in hot water when making rice.

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