Everyone has a good understanding of ginseng, but some friends are still unclear about the best methods of consuming ginseng. Here, we will introduce the methods of consuming ginseng!
Methods of Consuming Ginseng
1. Sublingual Ginseng – The best and most direct method of consuming ginseng!
This method relies on the capillaries in the oral mucosa to absorb the active components in ginseng slices. The effective components of ginseng can directly enter the bloodstream without the first-pass metabolism effect (first-pass metabolism refers to the phenomenon where effective substances absorbed from the gastrointestinal tract enter the portal vein system and are metabolized by the liver before reaching systemic circulation, significantly reducing the amount of effective substances entering systemic circulation). The absorption speed is fast, generally taking about 20 minutes to take effect.
2. Ultra-fine Powder Compression Sublingual Tablets (This is not something the average person can do)
However, this sublingual tablet has many advantages! The advantage of ultra-fine powdering mainly lies in its ability to break cell walls, achieving a cell wall breakage rate of 95%. After cell wall breakage, there are several advantages: ① Increases drug absorption rate: After ultra-fine powdering, the particle size of ginseng becomes finer and more uniform, increasing the specific surface area and porosity, allowing the nutritional components of ginseng to diffuse better and be more easily absorbed; ② Helps retain the active components of ginseng, enhancing effectiveness: During the ultra-fine powdering process, overheating can be controlled, effectively preserving the nutritional components of ginseng. After ultra-fine powdering, there is no need for extraction or decoction, reducing the loss of effective components during production and maximizing the use of raw materials. This is especially important for precious and scarce wild ginseng. Additionally, the increased fineness can greatly improve the taste, making it easier to consume. The sublingual tablets made from wild ginseng have a slightly bitter taste initially, followed by a sweet aftertaste, with a rich ginseng aroma, making the consumption process enjoyable and a pleasant experience!
3. Directly Slicing and Sublingual Consumption
Whether fresh or dried ginseng, it can be washed, sliced thinly, placed in the mouth, and held until the flavor is faint, then chewed and swallowed directly!
4. Making Ginseng Honey Tablets
Honey has the effects of tonifying the middle, clearing heat, and moistening dryness. By processing ginseng with honey, not only is the tonifying effect of ginseng enhanced, but the “clearing heat” and “moistening dryness” effects of honey can also alleviate the adverse symptoms of consuming ginseng that may cause “internal heat.” First, slice fresh ginseng thinly and let it dry in a cool place until semi-dry, then soak it in honey and store it in the refrigerator, which can last for 6 months, allowing for easy access as needed. Slicing the ginseng until semi-dry can remove a large amount of moisture, making it more conducive to preserving the honey-coated ginseng slices!
5. Ginseng Stewed Chicken!
In family gatherings or parties, making a ginseng chicken soup is a great choice, as it not only tastes delicious but also nourishes the body. There are many methods for stewing ginseng chicken, and one method is very popular in Northeast China, which is to not add any seasonings, keeping the original flavor, making it a dish that never gets boring.
Ingredients: Old hen, ginseng. If using a hen older than 5 years, the ginseng chicken soup will taste even better.
Method: Clean the old hen, cut it in half, and place it in a pot with the whole ginseng, add water, and simmer on low heat for 5-6 hours.
The ginseng chicken soup is consumed together with the ginseng; the chicken meat can be torn into small pieces and eaten with salt.
6. Ginseng Infused Liquor
White liquor itself has functions such as dispersing stagnation, opening blood stasis, aiding digestion, unblocking meridians, promoting blood circulation, warming the spleen and stomach, and nourishing the skin. During infusion, ginseng is soaked in high-quality white liquor (40°~60°) to fully extract the effective components of ginseng, which can be enjoyed after one month.
For infusing liquor, it is best to use fresh ginseng to ensure that the medicinal substances are more easily dissolved in the liquor.
In Northeast China, the liquor used for ginseng infusion is often local high-proof grain liquor, but if infusing precious wild ginseng, it is best to use high-end liquors like Wuliangye or Moutai, as good ginseng and good liquor make a perfect combination!
7. Ginseng Steamed Consumption
This method is also known as water-bath steaming. Slice the ginseng thinly, place it in a porcelain bowl, add an appropriate amount of water, cover the bowl, and steam it in a pot for 1 hour before consuming.
Steaming can prevent the destruction or loss of some nutrients, such as preventing the ginseng essence from boiling away. Ginseng essence refers to the special aroma of ginseng, mainly containing volatile oils, which can evaporate with steam. The volatile oils in ginseng are also one of its important nutrients, having anti-tumor effects and improving myocardial ischemia!
Mastering these several methods of consumption will allow you to handle ginseng with ease, making it convenient and simple. Everyone should give it a try!