Disease Inquiry, Health Guidance, Classic Health Preservation, Traditional Chinese Medicine and Herbal Medicine, Seeking Help When Sick
Ginseng is a commonly used traditional Chinese medicine, first recorded in the Shennong Bencao Jing, classified as a superior herb. Its original name is Ren Shen (人参, pronounced as shēn).
Overview: Ginseng is one of the precious medicinal materials unique to China. Currently, the market supplies include domestic products; wild mountain ginseng and cultivated garden ginseng; imported ginseng; varieties such as Korean red ginseng, white ginseng, Japanese red ginseng, and wild American ginseng (Xi Yang Shen) among others.
Domestic mountain ginseng is a wild product that grows for a long time, ranging from several decades to over a hundred years. Garden ginseng is artificially cultivated and takes over six years from planting to harvest. Both mountain and garden ginseng belong to the Araliaceae family, but they differ in morphology due to their growing environment and age. Additionally, due to different processing methods and parts, the products are classified into various specifications. Based on processing methods, they can be categorized into three main types: sugar ginseng, red ginseng, and raw sun-dried ginseng. Based on shape, color, and parts, there are mountain ginseng, white ginseng, white sugar ginseng, edge strip ginseng, red ginseng, whole root raw sun-dried ginseng, raw sun-dried ginseng, white dry ginseng, and skin tail ginseng, among others. There are also various grades based on shape and weight, making the situation quite complex, as described below:
Aliases: Stick hammer, mountain ginseng, garden ginseng, ginseng leaves.
Source: This product is the dried root of the Araliaceae plant Panax ginseng C. A. Mey. Cultivated ginseng is referred to as “garden ginseng,” while wild ginseng is called “mountain ginseng.” It is mostly harvested in autumn, cleaned; garden ginseng is sun-dried or dried by baking, referred to as “raw sun-dried ginseng”; mountain ginseng is sun-dried, referred to as “raw sun-dried mountain ginseng”; after blanching in water and soaking in sugar, it is dried, referred to as “white sugar ginseng”; steamed and then sun-dried or baked, it is called “red ginseng.”
Characteristics:
Raw sun-dried ginseng: The main root is spindle-shaped or cylindrical, 3-15 cm long, and 1-2 cm in diameter. The surface is grayish-yellow, with sparse, shallow, intermittent coarse transverse wrinkles and obvious longitudinal folds. The lower part has 2-3 lateral roots, with many fine, long fibrous roots, often with inconspicuous small warty protrusions. The rhizome (root head) is 1-4 cm long, 0.3-1.5 cm in diameter, often twisted and curved, with irregular roots and sparse, pit-like stem scars (root bowl). The texture is relatively hard, with a pale yellow-white cross-section, showing a powdery appearance, and the cambium layer has brownish-yellow ring patterns. The skin has yellow-brown dotted resin ducts and radial fissures. It has a distinctive aroma, with a slightly bitter and sweet taste.
Raw sun-dried mountain ginseng: The main root is equal to or shorter than the rhizome, shaped like a human character, diamond, or cylindrical, 2-10 cm long. The surface is grayish-yellow, with longitudinal wrinkles, and the upper end has tightly and deeply sunken ring-like transverse wrinkles. The lateral roots are mostly 2, with long, clear, and orderly fibrous roots, having obvious warty protrusions, commonly referred to as “pearl bumps.” The rhizome is slender, with dense stem scars at the upper part, and the irregular roots are relatively thick, resembling jujube pits.
Production Area: Wild products are distributed between 39-48 degrees north latitude and 117.5-134 degrees east longitude in China. They are mainly produced in the Changbai Mountains and the Greater and Lesser Khingan Mountains in the three northeastern provinces. Cultivated products are mainly produced in Tonghua, Fusong, Jiansanjiang, Jingyu, Huadian, Wangqing, Antu, Dunhua in Jilin Province, and Fengcheng, Kuandian, Hengren in Liaoning Province, as well as Ning’an, Yilan, Wuchang, and Shangtang in Heilongjiang Province. Currently, small-scale introduction trials are also being conducted in North China, Northwest China, Shandong, and Sichuan.
Main Components: Contains ginsenoside, ginsenoside (i.e., ginsenoside), ginsenoside, ginsenoside; also contains ginseng acid, bitter substances, inorganic salts, mucilage, sucrose, glucose, fructose, maltose, choline, etc.
Pharmacological Effects: It has a tonifying and strengthening effect, can greatly replenish vital energy, calm the mind, enhance intelligence, strengthen the spleen, benefit qi, and generate fluids. The principles are as follows:
(1) Stimulates the nervous system. It can shorten the latent period of reflexes, accelerate the conduction of nerve impulses, increase the strength of conditioned reflexes, and enhance analytical functions, thus improving work efficiency (including mental and physical labor) and reducing fatigue. Ancients believed that ginseng can “cheer the mind and enhance intelligence,” which is related to this effect. Experiments have also shown that it has a certain influence on inhibitory processes, thus ginseng can “calm the mind and stabilize the will.”
(2) Stimulates the pituitary-adrenal cortex system. It can stimulate adrenal cortex function, enhancing the body’s resistance to adverse external stimuli, which is related to ginseng’s strengthening effect.
(3) Enhances sexual function. Ginseng has a gonadotropic-like effect, promoting the function of male and female gonads, thus it can be used to treat sexual dysfunction.
(4) Strengthens the heart. It can enhance the heart’s contraction force, with effects similar to cardiac glycosides. The effect of alcohol extracts is stronger than that of water extracts. Animal experiments have shown that small amounts of ginseng can cause peripheral blood vessels to constrict and slightly raise blood pressure, but clinical observations indicate that therapeutic doses generally have little effect on blood pressure. For the heart, ginseng may improve heart function by enhancing myocardial nutritional metabolism.
(5) Lowers blood sugar. It can reduce blood sugar and has a synergistic effect with insulin.
(6) Improves digestive absorption and metabolic functions, increases appetite, and promotes protein synthesis. It also has a certain effect on fat metabolism. Ginseng can inhibit the occurrence of hypercholesterolemia in animals, and when hypercholesterolemia has formed, ginseng can lower blood cholesterol.
(7) Anti-allergic. Ginseng can weaken allergic shock caused by horse serum and has a significant inhibitory effect on allergic edema, which may be related to ginseng’s anti-histamine effect.
(8) Anti-diuretic. Its effect is similar to deoxycorticosterone, possibly due to increased secretion of aldosterone, thus promoting sodium retention and reducing urination.
Additionally, preliminary observations have found that ginseng has a slight inhibitory effect on the growth of ascitic tumors in mice; it has certain therapeutic and preventive effects on experimental gastric ulcers and experimental myocarditis.
Processing: Raw sun-dried ginseng: moisten thoroughly, cut into thin slices, and dry. Raw sun-dried mountain ginseng: crush or pound when used. White sugar ginseng: blanched in water, soaked in sugar, and then dried. Red ginseng: steamed and then sun-dried or baked.
Meridians Entered: Enters the spleen and lung meridians.
Functions: Greatly replenishes vital energy, nourishes blood, generates fluids, calms the mind, and enhances intelligence.
Indications: Qi and blood deficiency, insufficient body fluids, fatigue, poor appetite, shortness of breath, excessive sweating, palpitations, forgetfulness, persistent thirst, impotence, and all forms of collapse caused by acute or chronic diseases. Red ginseng and white ginseng have similar effects, while sugar ginseng is less potent.
Clinical Applications: Mainly used to treat acute qi collapse and chronic weakness.
(1) Greatly replenishes vital energy, enhances the patient’s resistance to disease, helps them through critical states, and increases the chances of further rescue. It is suitable for rescuing critically ill patients, especially those with cardiovascular failure caused by various reasons, presenting symptoms of qi collapse and loss of yang, such as weak pulse, cold limbs, and spontaneous sweating.
If it is due to continuous bleeding causing peripheral circulation failure, with symptoms of pale complexion, weak qi (rapid and weak breathing), and faint pulse, ginseng can be used alone (i.e., Duzhen Decoction) in a concentrated decoction to replenish qi and stabilize collapse (anti-shock). However, this is only an emergency measure to prolong life and gain time for treatment, and should not be considered a hemostatic method; active treatment of the cause of bleeding should be carried out to avoid delaying the condition.
If it is due to heart failure or accompanied by peripheral circulation failure, it should be combined with Fu Zi for better efficacy, such as in Shen Fu Decoction.
Overall, in the combined treatment of shock with both traditional Chinese and Western medicine, the use of ginseng has certain value, helping to stabilize blood pressure and gradually reduce the use of pressor drugs.
(2) Used for spleen and stomach deficiency, based on previous experience, ginseng’s main function is to tonify and strengthen the stomach, thus it is a key medicine for digestive system diseases (such as hepatitis, chronic gastritis, ulcer disease, etc.) and other causes of upper abdominal distension, poor appetite, diarrhea, vomiting, and other symptoms of spleen and stomach deficiency. Ginseng is often combined with Bai Zhu (白术, White Atractylodes) and Fu Ling (茯苓, Poria) in Yi Qi Decoction (formerly known as Si Jun Zi Tang), especially suitable for patients with post-illness weakness, spleen and stomach deficiency, and poor digestive absorption, as it can accelerate the recovery of vital energy.
(3) Used to treat anemia. When the effect of using blood tonics alone is poor, combining with ginseng and other qi tonics can enhance efficacy.
(4) Used for deficiency of lung and kidney leading to weak asthma, commonly seen in chronic bronchitis, emphysema, bronchial asthma, chronic lung infections (such as tuberculosis), and heart disease causing heart-lung failure. It is often combined with warming kidney and qi-nourishing medicines such as Ge Jie (蛤蚧, Gecko), Walnut (胡桃), Fu Zi (熟附子, Prepared Aconite), Wu Wei Zi (五味子, Schisandra), etc., as in Ren Shen Ding Chuan Tang.
(5) Used to treat diabetes, alleviating thirst caused by heat diseases damaging body fluids. It is more suitable for mild diabetes patients, as it can lower blood sugar and reduce urinary sugar excretion; for moderate diabetes patients, its main effect is to alleviate thirst and general weakness. Some patients may not achieve ideal blood sugar reduction, and it is better to combine with yin-nourishing and kidney-tonifying medicines such as Shu Di Huang (熟地黄, Rehmannia), Goji Berries (枸杞子, Lycium), Tian Dong (天冬, Asparagus), Shan Yao (山药, Chinese Yam), etc., as in Xiao Ke Yin.
For heat diseases damaging body fluids, presenting with thirst, excessive sweating, and shortness of breath, it can be combined with Mai Dong (麦冬, Ophiopogon) and Wu Wei Zi (五味子, Schisandra) for treatment, as in Sheng Mai San. This formula also has certain effects in treating shock; it has been reported that the clinical trial of Sheng Mai injection for rescuing infection-induced toxic shock has good results. Experiments have shown that Sheng Mai injection has a pressor effect in dogs with acute hemorrhagic shock. It also has a strengthening effect on heart contraction and can help stabilize shock animals.
(6) Used to treat neurasthenia. For excited-type patients (heart-kidney disharmony), it can calm the mind, stop palpitations, and eliminate mental confusion. It is often combined with Fu Ling, Yuan Zhi (远志, Polygala), Yi Zhi Ren (益智仁, Alpinia), Suan Zao Ren (酸枣仁, Ziziphus), etc. For inhibited-type patients (heart-spleen deficiency), it can reduce fatigue and enhance mental capacity, often combined with Huang Qi (黄芪, Astragalus), Bai Zhu, Longan Flesh (桂圆肉, Longan), etc. For spontaneous sweating caused by autonomic nervous dysfunction, it can be combined with Wu Wei Zi, Bai Shao (白芍, White Peony), Fu Xiao Mai (浮小麦, Triticum), Mai Dong, etc.
(7) Used to treat sexual dysfunction, especially effective for paralysis-type and premature ejaculation-type impotence. It is often combined with Ba Ji Tian (巴戟, Morinda), Rou Cong Rong (肉苁蓉, Cistanche), Goji Berries, etc., as in Yang Wei Tang.
(8) Supports the righteous and expels evil. It is often used in combination with exterior-releasing, heat-clearing, and purgative medicines, suitable for patients with exterior pathogens or warm diseases invading with yang deficiency. At this time, the evil has not been cleared, and the righteous is already deficient; the purpose of adding ginseng is to strengthen the ability to resist disease while clearing, for example, in cases of yang deficiency with exterior symptoms, ginseng can be added to exterior-releasing herbs (often using Dang Shen instead) to benefit qi and release the exterior, as in Shen Su Yin.
Additionally, ginseng is also used to treat periodontal disease, prevent and treat radiation effects, and improve visual adaptability.
Precautions: Ginseng should be avoided in cases of excess heat, body heat, strong and slippery pulse, and urinary obstruction. Specifically, the following conditions are not suitable for ginseng:
(1) Patients with hypertension due to liver yang rising may easily experience cerebral congestion or even cerebrovascular accidents after taking ginseng. However, patients with cold deficiency and hypertension can use ginseng, but the dosage should be small. For those with systolic blood pressure exceeding 180 mmHg, ginseng should not be used regardless of the type of hypertension.
(2) Edema caused by damp-heat obstruction often worsens after taking ginseng (due to its anti-diuretic effect). Caution should be exercised in patients with renal insufficiency accompanied by oliguria.
(3) Insomnia and irritability due to excess conditions are generally not suitable for ginseng, as it may worsen sleep.
(4) Common colds and fevers generally do not use or should use ginseng cautiously to prevent exacerbation; if necessary, only a small amount should be added to exterior-releasing herbs.
(5) Some patients may experience headaches, palpitations, increased heart rate, and elevated blood pressure after long-term use of ginseng, but these symptoms can gradually disappear after discontinuation.
(6) When using ginseng, to prevent excessive heat from exacerbating inflammation, it can be combined with cooling and moistening herbs such as Mai Dong, Tian Dong, to prevent qi stagnation, it can be combined with Chuan Bei (川贝, Fritillaria), Chen Pi (陈皮, Tangerine Peel). Additionally, ginseng is traditionally not used in combination with Li Lu (藜芦, Veratrum).
(7) Comparison of various ginseng effects: (1) Jilin ginseng is milder than Korean ginseng, suitable for patients with yang deficiency and fluid depletion; (2) Korean ginseng has a stronger invigorating effect, used for patients with yin depletion and yang deficiency, and is more effective in anti-shock and collapse; (3) Edge strip ginseng, stone pillar ginseng, and red ginseng belong to the same category as Jilin ginseng, with similar effects, suitable for nourishing water and treating post-illness weakness and fluid deficiency; (4) Ginseng tails are more bitter and cold than ginseng (ginseng root) and are less effective in tonifying qi, only used for treating general qi weakness and fluid deficiency, such as treating heat cough in chronic bronchitis or bronchiectasis with mild hemoptysis; (5) Ginseng tails are also used for treating children’s summer sores, typically using 6g of ginseng tails boiled in lean pork soup for drinking.
(8) Ginseng is expensive and rare; except for emergencies in treating shock and collapse, it is generally recommended to use Dang Shen instead in prescriptions.
Dosage: Generally 0.9-9g, large doses up to 30g, depending on the purpose and type of ginseng; for those with chronic weakness, to take ginseng for tonification, it can be taken once every 5-7 days, with each dose of Jilin ginseng being 4.5-9g stewed (or using 15g of Dang Shen), preferably taken in autumn and winter when the weather is cool. In hot summer, it is best not to use it as it may promote fire. Additionally, after the condition improves, it should be discontinued.
(1) As a tonic, for treating anemia, middle qi deficiency, and yang deficiency, a small amount is sufficient, using 2.4-4.5g of Jilin ginseng or 1.5-3g of Korean ginseng.
(2) As a cardiotonic, for treating fluid loss and heart failure, a slightly larger amount is needed, using 9-15g of Jilin ginseng or 3-6g of Korean ginseng.
(3) As an emergency measure, for treating severe bleeding or vital energy collapse in critically ill patients, heavy doses of 15-30g of Jilin ginseng or 15-24g of Korean ginseng can be used.
Storage: Store in a cool, dry place, sealed to prevent pests.
Example Formulas:
(1) Duzhen Decoction (Jing Yue Quan Shu): 30g of Jilin ginseng, decocted and taken frequently.
(2) Shen Fu Decoction (Shi Yi De Xiao Li): see under Fu Zi.
(3) Ren Shen Ding Chuan Tang: 6g of Jilin ginseng (stewed separately), 15g of Shu Di, 9g of Fu Zi, 12g of walnut meat, 1 pair of gecko, 6g of Wu Wei Zi, decocted in water for oral administration.
(4) Xiao Ke Yin: 6g of Jilin ginseng (stewed separately), 18g of Shu Di, 12g of Goji berries, 9g of Tian Dong, 9g of Shan Yao, 12g of Ze Xie, decocted in water for oral administration.
(5) Yang Wei Tang: 6g of Jilin ginseng (stewed separately), 9g of Ba Ji Tian, 15g of Rou Cong Rong, 9g of Goji berries, decocted in water for oral administration.
(6) Shen Su Yin (Ju Fang): 3g of Jilin ginseng (stewed separately), 9g of Su Ye, 9g of Fu Ling, 9g of Ge Gen, 3g of Qian Hu, 3g of Ban Xia, 3g of Chen Pi, 3g of Zhi Ke, 1.5g of Jie Geng, 1.5g of Mu Xiang (added later), 1.5g of Gan Cao, 5 slices of ginger, 1 date, decocted in water, taken hot to induce sweating.
Compound Formulas:
1. For treating qi deficiency in the Ying and Wei levels, weak organs, fullness in the heart and abdomen, no appetite, intestinal rumbling, diarrhea, and vomiting: Jilin ginseng (remove the rhizome), Bai Zhu, Fu Ling (remove the skin), Gan Cao (roasted) in equal parts. Grind into a fine powder, take 2 qian each time, boil in one cup of water until reduced to seven-tenths, take orally at any time, add a little salt, and it can also be taken with white soup. Regular use warms the spleen and stomach, promotes appetite, and dispels cold and dampness. (Ju Fang Si Jun Zi Tang)
2. For treating cold in the stomach, fullness in the middle, inability to digest, and hunger without appetite: 2 qian of ginseng powder, 0.5 qian of raw Fu Zi powder, and 1 fen of fresh ginger (chopped). Mix these three ingredients, use 7 cups of water, boil down to 2 cups, take the clear liquid with one egg, and consume on an empty stomach. (Sheng Ji Zong Lu Warming Stomach Decoction)
3. For treating chronic cough due to lung deficiency: 2 liang of ginseng powder and 1 liang of deer antler glue (roasted and ground). Take 3 qian each time, use mint and soy soup, add a little green onion, boil once or twice, and take 3-5 sips when coughing. (Shi Liao Ben Cao)
4. For treating lung qi deficiency with cough, expectoration of pus and blood, facial sores, and generalized swelling: 1 pair of gecko (whole, soaked in river water for five nights, changing water daily, washed to remove fishy smell, and roasted to yellow), 5 liang of apricot kernels (peeled and roasted), and 5 liang of Gan Cao (roasted), 2 liang each of Zhi Mu, Sang Bai Pi, ginseng, and Fu Ling (remove the skin), and Bai Mu Er. Grind these eight ingredients into a powder, store in a clean container. Take as tea daily. (Wei Sheng Bao Jian Ginseng Gecko Powder)
5. For treating yang deficiency asthma, spontaneous sweating, night sweats, shortness of breath, and dizziness: 5 qian of ginseng, 1 liang of cooked Fu Zi. Divide into four doses, each dose boiled with 10 slices of ginger and 2 cups of water, boil down to 1 cup, take warm on an empty stomach. (Ji Sheng Fang)
6. For treating heart qi deficiency, palpitations, and spontaneous sweating: one pig kidney, boiled in 2 bowls of water until reduced to 1.5 bowls, cut the kidney into small pieces, add 0.5 liang of ginseng, and 0.5 liang of Angelica (remove the rhizome, take the middle section). Boil together until reduced to 8 parts, eat the kidney, and take the juice. If there are leftovers, dry the remaining two ingredients, grind into fine powder, and make pills the size of a jujube, taking 30-50 pills each time. (Bai Yi Xuan Fang)
7. For treating unstable heart qi, insufficient organs, confusion, palpitations, forgetfulness, nightmares, fear, and restlessness: 2 liang each of Yuan Zhi (远志, Polygala) (remove the sprouts and heart) and Chang Pu (菖蒲, Acorus), and 3 liang each of ginseng and white Poria (remove the skin). Grind into a fine powder, make pills the size of a jujube, coat with red mercury. Take 7 pills, increasing to 20 pills, with warm rice drink after meals. (Ju Fang Ding Zhi Wan)
8. For treating excessive thirst with unquenchable drinking: ginseng and Gua Lou Gen (瓜蒌根) in equal parts. Grind raw, make into pills with honey, the size of a jujube, taking 30 pills with Mai Dong soup. (Ren Zhai Zhi Zhi Fang Yu Hu Wan)
9. For treating thirst and excessive drinking: ginseng powder, take 1 qian with chicken broth, three to four times a day. (Gang Mu)
10. For replenishing after bleeding: 2 liang of large ginseng (remove the rhizome) and 5 dates. Boil in 2 cups of water until reduced to 1 cup. Take small sips, and after taking, sleep well to eliminate all diseases. (Shi Yao Shen Shu Duzhen Decoction)
11. For treating vomiting blood and bleeding due to emotional distress, alcohol, and food injury, causing qi and blood to flow uncontrollably, with blood coming from the mouth and nose, and heart and lung pulse scattering, with blood like a fountain: ginseng (roasted), Ce Bai Ye (侧柏叶, Platycladus), and Jing Jie Sui (荆芥穗, Schizonepeta) (burned to a char) each 5 qian. Grind into a powder, take 2 qian, mix with 2 qian of flour, and take with fresh water as a thin paste, and take again after a while. (Zhong Cang Jing)
12. For treating children with fright after a shock, causing misalignment of the pupils: ginseng and Ejiao (阿胶, Donkey-hide Gelatin) (made into pearls with glutinous rice) each 1 qian. Boil in 1 cup of water until reduced to 7 parts. Take warm, twice a day, stopping when cured. (Ren Zhai Zhi Zhi Fang)
13. For treating dysentery and locked mouth: ginseng and lotus meat each 3 qian. Boil in 2 cups of well water until reduced to 1 cup, take slowly, or add ginger juice and stir-fried Huang Lian (黄连, Coptis) 3 qian. (Jing Yan Liang Fang)
14. For treating chest obstruction and fullness in the heart, qi stagnation in the chest, fullness, and reverse qi under the ribs: ginseng, Gan Cao, dry ginger, and Bai Zhu each 3 liang. Boil these four ingredients in 8 liters of water, taking 3 liters, warm, and take 1 liter three times a day. (Jin Gui Yao Lue Ginseng Decoction)
15. For treating cholera and irritability: 2 fen of cinnamon heart (powdered), and 0.5 liang of ginseng (remove the rhizome). Boil in 1 large cup of water until reduced to 7 parts, remove the dregs, and take in two warm doses. (Sheng Hui Fang)
16. For treating febrile malaria: 2 qian and 2 fen of ginseng, and 5 qian of realgar. Grind into a powder, make pills the size of a jujube. On the day of onset, take 7 pills with well water in the morning, and take again before the onset. Avoid all hot foods. (Dan Mo Zuan Yao)
1. Mountain Ginseng
Identification: Mountain ginseng grows wild in deep mountain forests, in hard soil environments, and has a long growth period, influenced by the natural environment, forming unique shapes in various parts, described as follows:
(1) The rhizome of mountain ginseng grows slowly year after year, with the stem base remaining, and the rhizome is generally longer than other ginseng rhizomes. Commonly referred to as “goose neck rhizome.” The rhizome can generally be divided into three sections. The first section at the top is the newly shed stem scar, shaped like a horse’s tooth, with a flat edge and a sunken center, hence commonly called “root bowl” or “horse tooth rhizome.” The second section is the stem base shed in the last ten years, with the rhizome growing in a staggered manner, and the tight edges of the root bowl have obvious ridges, commonly referred to as “paired flower rhizome.” The third section is the stem base shed long ago, no longer showing the root bowl, but appearing cylindrical, hence called “round rhizome.” The round rhizome has tight ring-like wrinkles. It is generally believed that each ridge is a mark of one year of growth, thus determining the age of mountain ginseng. There is also a type of rhizome that is thin like a line, which suddenly becomes thick at the top, commonly referred to as “line rhizome.” Regardless of whether it is horse tooth rhizome, paired flower rhizome, round rhizome, or line rhizome, they often have small bumps, which is also a characteristic of mountain ginseng.
(2) Mountain ginseng has many adventitious roots (unfixed roots). Older mountain ginseng often has 1-3 adventitious roots. When there are more than two adventitious roots, they are often arranged alternately. The adventitious roots of mountain ginseng are generally short and thick at both ends, tapering to a point, resembling jujube pits or garlic cloves, hence the names “jujube pit adventitious root” or “garlic clove adventitious root.” The adventitious roots extend vertically downward, which is a characteristic of mountain ginseng. Generally, the main root is horizontal, and the adventitious roots are shaped like jujube pits or garlic cloves.
(3) The main root of mountain ginseng has a horizontal shape (commonly referred to as “martial shape”) and a longitudinal shape (commonly referred to as “literary shape”). The horizontal shape is often short and thick, with bumps or angular shapes. The longitudinal shape is often spindle-shaped or cylindrical. Regardless of the shape, they are generally thicker and shorter. The main root is 4-6 cm long, not exceeding 10 cm, with a diameter of about 0.5-2.5 cm. The main root and rhizome are generally of equal length or shorter than the rhizome, with a drooping shoulder, hence commonly referred to as “sloping shoulder.”
(4) The surface of the main body has tight ring-like patterns. The patterns are deep and fine, with wrinkles slightly raised, and the grooves are blackish-brown, commonly referred to as “spiral patterns” or “tight patterns.” Sometimes the ring patterns extend to the middle or lower part, commonly referred to as “one pattern all the way down.”
(5) The skin of mountain ginseng is light yellow-white, tight, smooth, old but not rough, commonly referred to as “skin fine like brocade” or “fine tight skin.”
(6) The legs of mountain ginseng (lateral roots) are generally 1-2, at most 3, short and thick, often in a V-shape, wide and smooth without entanglement.
(7) The roots of mountain ginseng (fibrous roots) are sparse, elegant, and not messy, with many small bumps on the fibrous roots, commonly referred to as “pearl bump fibrous roots.” When fresh, they resemble the tender branches of willows in early spring, flexible and straight. After drying, they become brittle and easy to break.
The taste of mountain ginseng is sweet and slightly bitter, with a refreshing aroma when chewed.
In identifying mountain ginseng, experienced herbalists have a mnemonic: “Horse tooth goose neck rhizome, down extending jujube pit rhizome, short body horizontal spirit, deep and dense ring patterns, shoulder round and drooping, skin tight and smooth, legs short and two or three, V-shaped separation, fibrous roots sparse and bumpy, mountain ginseng is unique.”
Mountain ginseng with a horizontal shape, V-shaped separation, and all five forms (rhizome, adventitious roots, main roots, fibrous roots) being beautiful, with tight and fine skin, deep patterns, and adventitious roots not exceeding 25% of the main root is considered the best.
2. Transplanted Mountain Ginseng
This product is collected from smaller mountain ginseng, transplanted to areas closer to habitation, suitable for mountain ginseng growth, and after more than 10 years of growth, it is dug up and sold with mountain ginseng. Due to transplantation, the shape of the ginseng is slightly altered. It is generally believed that its quality is inferior to mountain ginseng.
(1) The rhizome of transplanted mountain ginseng is slightly longer and sparse, and the transplanted rhizome often suddenly becomes thin or thick. It may not present as paired flower rhizome but in a twisted form.
(2) The adventitious roots are mostly longitudinal, slightly extending sideways, and sometimes the adventitious roots exceed the main body.
(3) The ring patterns are sparse and shallow, often presenting as “one pattern all the way down.”
(4) The skin is slightly blistered, coarse, and not tight or smooth.
(5) The legs are relatively longitudinal, and the separation is not in a V-shape.
(6) The fibrous roots are relatively thin and tender, with more branching at the lower end, and the small bumps on the roots are sparse and small (the reason for more branching is that the roots are often broken during transplantation and regenerate with more branches).
The above mountain ginseng and transplanted mountain ginseng, due to different processing methods, can be categorized into raw sun-dried ginseng, sugar ginseng, and peeled ginseng.
Processing Methods:
(1) Raw sun-dried mountain ginseng: After digging up the mountain ginseng, it is bundled with white cotton thread and dried without any special processing. The main characteristics of raw sun-dried mountain ginseng are its original shape and color, and it should have the characteristics of all parts of mountain ginseng, with slight longitudinal and transverse wrinkles. The body appears slightly blistered.
(2) Sugar mountain ginseng: After digging up the mountain ginseng, it is cleaned and the mud in the transverse wrinkles is removed with a special cotton thread. It is then boiled in boiling water for a short time, taken out, and arranged with special bone and metal needles in a vertical and horizontal manner, and then soaked in prepared sugar syrup, taken out the next day, and dried in the sun or baked. The main characteristics of sugar mountain ginseng are that it is cleaned and sugared, with a yellow-white skin, heavier texture, and no longitudinal wrinkles on the main body. The legs and fibrous roots remain unchanged without bundling.
(3) Peeled mountain ginseng: The processing method is similar to that of sugar mountain ginseng. After sugaring, it is steamed to separate the skin from the flesh, dried, and then soaked in warm water for a short time to moisten and soften the skin. It is then peeled with a special peeling knife to create certain longitudinal wrinkles, commonly referred to as “walnut patterns,” and the peeled wrinkles are fixed with needles and threads. At the same time, the fibrous roots are bundled and dried. After drying, the threads on the main body are removed. The characteristics of peeled ginseng are slightly similar to sugar mountain ginseng, but the fibrous roots are bundled, and the wrinkles on the main body are artificially created, not as natural as the original product.
The above three types of mountain ginseng are graded from 1 to 9 based on shape and weight. Currently, raw sun-dried ginseng, peeled ginseng, and high-grade sugar mountain ginseng are supplied for export, while the mountain ginseng available in the market is mostly low-grade sugar ginseng.
3. White Ginseng
This product is made from artificially cultivated whole garden ginseng. Its processing method is the same as that of sugar mountain ginseng.
Identification: This product is spindle-shaped or cylindrical, about 15-25 cm long, with a diameter of about 1.5-3 cm. It is light yellow-white. The rhizome is relatively short, about 1.5-3.5 cm long, with horse tooth rhizome and generally no round rhizome. A few have adventitious roots, which are longitudinal and extend slightly sideways, with round shoulders drooping. There are 2-5 or more legs. The fibrous roots are scattered. The skin is rough and blistered, with shallow and sparse ring patterns. The legs are vertically aligned. The fibrous roots are thin and brittle, with small bumps that are not very prominent. The texture is slightly brittle, with no taste, sweet and slightly bitter.
It is best to have whole fibrous roots, a white surface, a solid body, no sugar, and no scars.
4. White Sugar Ginseng
Identification: This product is a lower-grade product of white ginseng. Any low-grade garden ginseng can be made into this, often lacking rhizomes, with broken skin, and heavy sugaring, with sugar crystals often precipitating on the surface, otherwise similar to white ginseng.
5. Edge Strip Red Ginseng
This product is artificially cultivated, originally produced in Shizhu Gou, Kuandian County, Liaoning Province, hence also known as “Shizhu Ginseng.” This product belongs to the long-necked rhizome variety, grows slowly, and generally takes 8-12 years to harvest. Fresh ginseng (ginseng water) is dug up, cleaned of soil, and steamed until cooked, then dried or baked.
Identification: This product is long and cylindrical, about 13-20 cm long, with a diameter of about 0.8-2 cm. The rhizome is about 2.5-4 cm long, with a diameter of about 4-7 mm, yellowish and slightly woody, with a larger and deeper depression at the top of the rhizome, and slightly rounded and knotted at the middle and lower ends. The main body is reddish-brown and semi-transparent, or slightly yellow with rough skin, commonly referred to as “yellow horse coat.” The shoulder has less obvious ring patterns. The whole body has irregular longitudinal wrinkles. There are 2-3 legs, reddish-brown. The texture is solid. The cross-section is reddish-brown, shiny, and shows a chrysanthemum pattern. The characteristics of this product are the three lengths: the length of the rhizome, the length of the body, and the length of the legs. It has no taste, sweet and slightly bitter.
This product is graded based on the number of shoots and weight, using traditional measurement units (not converted to new units), such as 16 edge strip red ginseng means 16 shoots weighing 500g. The remaining 25, 35-80 shoots weighing 500g are classified as 25, 35-80 edge strip red ginseng. Less than 80 shoots weighing less than 500g are classified as small edge strip red ginseng. The best quality is characterized by long body, solid texture, reddish-brown or brown-yellow color, shiny skin, and flesh, without yellow skin or scars.
6. Red Ginseng
This product is artificially cultivated, belonging to the large horse tooth or second horse tooth variety, grows faster, and thus has a shorter growth period, generally being harvested after six years. Fresh ginseng is dug up, with fine legs and fibrous roots removed, steamed for 2-3 hours until fully cooked, and then dried or baked.
Identification: This product is short cylindrical or spindle-shaped. The rhizome, body, and legs are slightly shorter than edge strip red ginseng. The total length is about 10-13 cm. The rhizome is 1-2 cm long, with a diameter of 0.8-2.5 cm. The internal color and taste are the same as edge strip red ginseng. Red ginseng is graded based on weight, such as two pieces of red ginseng, which means two pieces weighing one tael (16 taels system), and the remaining three pieces, five pieces, are based on this example. Less than five pieces are classified as small red ginseng, commonly referred to as “a handful.” There are also dry, shriveled, and yellow-skinned products with insufficient moisture, referred to as “dry ginger ginseng.”
It is best to have a solid texture, reddish-brown or brown-yellow color, with skin and flesh, without yellow skin or scars.
7. Large Power Ginseng
This product is selected from larger fresh garden ginseng, with fine legs and fibrous roots removed, steamed for a short time, generally for a few minutes after boiling, to gelatinize the fresh ginseng, and then immediately taken out and dried.
Identification: This product has the same shape as red ginseng, but the color is light yellow-white and semi-transparent, with no other differences. It is best to have a solid texture, light yellow-white color, and semi-transparency.
8. Raw Sun-Dried Ginseng
This product is artificially cultivated, and is the simplest processing method among garden ginseng. Fresh ginseng is dug up, cleaned of soil, and then sulfur-fumigated and dried. This product has two specifications: the finished product with fine legs and fibrous roots removed is called raw sun-dried ginseng; the finished product that retains its original shape without removing legs and fibrous roots is called whole root raw sun-dried ginseng.
Identification: Raw sun-dried ginseng is slightly similar in appearance to red ginseng, while whole root raw sun-dried ginseng is slightly similar to white ginseng. It has not been steamed or sugared. The surface is light yellow with sparse ring patterns and irregular longitudinal wrinkles. The body appears slightly blistered. The cross-section is slightly powdery, opaque, and shows a chrysanthemum pattern. It has no taste, sweet and slightly bitter.
Whole root raw sun-dried ginseng is best characterized by being light and full, with whole rhizomes and fibrous roots, deep earthy yellow color, and old and fine skin, with deep transverse patterns.
Raw sun-dried ginseng is best characterized by being light and full, with clean adventitious roots, deep earthy yellow color, fine skin, and no skin scars.
9. White Dry Ginseng
This product belongs to the raw sun-dried ginseng category, where fresh garden ginseng is dug up, fine legs and fibrous roots are removed, cleaned of mud, and the skin is scraped off with a bamboo knife, then sulfur-fumigated several times, and dried or baked.
Identification: This product is slightly similar to raw sun-dried ginseng, but due to the skin being scraped off, it is whiter, with less obvious ring patterns, and fewer longitudinal wrinkles, or none at all. The texture is slightly firmer than raw sun-dried ginseng. The cross-section is white, showing a chrysanthemum pattern. It has no taste, sweet and slightly bitter. The best quality has fine skin, white color, small rhizomes, and a solid and plump texture.
10. Skin Tail Ginseng
This product is the adventitious roots (ginseng yam) of garden ginseng, belonging to the raw sun-dried ginseng category, presenting a long cylindrical shape, with stem scars at the top and no rhizomes at the bottom. It is about 3-6 cm long and 0.5-1 cm in diameter. The surface is earthy yellow, mostly with brown ring patterns and irregular longitudinal wrinkles. The texture is relatively light. The cross-section is white, showing a chrysanthemum heart pattern. The taste and smell are the same as raw sun-dried ginseng.
11. Ginseng Fibers
This product is made from the fine branch roots and fibrous roots of garden ginseng. Due to different processing methods, it is divided into three types: raw sun-dried ginseng fibers (white ginseng fibers), sugar ginseng fibers, and red ginseng fibers. Each type is further divided into mixed fibers, straight fibers, and curved fibers. The straight fibers have a diameter of about 3 mm at the upper end, tapering gradually at the middle and lower ends, with varying lengths, the longest can reach 20 cm. Curved fibers are bent and thin. Mixed fibers consist of more than 50% fine branch roots and more than 40% fibrous roots. The taste and smell of white ginseng fibers are the same as raw sun-dried ginseng, while sugar ginseng fibers are the same as sugar ginseng, and red ginseng fibers are the same as red ginseng.
12. Ginseng Rhizome
This product is the rhizome of ginseng before being sold as drinking slices. There are mountain ginseng rhizomes and garden ginseng rhizomes. They are further divided into raw sun-dried ginseng rhizomes, sugar ginseng rhizomes, and red ginseng rhizomes. The taste is bitter, slightly warm, and has a vomiting effect. If phlegm and fluid stagnate in the chest, and the patient is too weak to tolerate other vomiting medicines, ginseng rhizome can be used, as this product has a slightly tonifying nature in the process of expelling, preventing the depletion of vital energy. The common dosage is 3-6g, ground into powder and taken with water, or combined with bamboo juice for administration.
13. Ginseng Leaves
In Guangdong, the dried leaves of bamboo ginseng or large-leaf Sanqi are used as medicine. The taste is bitter, slightly sweet, and slightly cold, capable of generating fluids, clearing heat, and relieving hangovers, with effects similar to Jilin ginseng leaves. It treats sore throat or voice hoarseness caused by excessive use of voice (acute and chronic pharyngitis, muscle strain in the throat, etc.), often combined with Mei Hua (腊梅花, Wintersweet), Chen Pi, Sheng Bang Zi (生蒡子, Burdock Seed), Si Gua Luo (丝瓜络, Luffa Fiber), Nan Dou Hua (南豆花, Southern Bean Flower), etc. The common dosage is 3-9g. Additionally, experiments have also proven that ginseng leaf preparations have blood sugar-lowering effects on adrenal-induced hyperglycemia and diet-induced hyperglycemia, and have a significant blood sugar-raising effect on insulin-induced hypoglycemia, as well as occasional diuretic effects.
14. Korean Red Ginseng (Goryeo Ginseng, Byeolji Ginseng)
This product is cylindrical or square-shaped, about 13-15 cm long, with varying thickness. The rhizome is short, about 1.5-2 cm long, with a diameter almost the same as the main body. The main body is longitudinal, mostly single-stemmed with few lateral roots. It is reddish-brown and semi-transparent, with the rest being similar to domestic red ginseng. It has no taste, slightly sweet and bitter. Additionally, there are original Korean red ginseng (whole root), and large tail, medium tail, small tail, and fine tail made from lateral roots and fibrous roots. The shapes are slightly similar to domestic red ginseng and red straight fibrous roots, and will not be described further.
15. Korean White Ginseng
This product is mostly conical or cylindrical, about 10 cm long, with varying thickness. The rhizome is slightly redder than Korean red ginseng, with a diameter slightly smaller than the main body. The main body is slightly shorter and has lateral roots. The whole body is white, with irregular longitudinal wrinkles, and the texture is lighter (the whole shape is slightly similar to Jiegeng (桔梗, Platycodon)). It has no taste, slightly sweet and bitter. There are also large tail, medium tail, fine tail, and skin tail made from lateral roots and fibrous roots, with shapes slightly similar to domestic white straight fibrous roots and skin tail ginseng, and will not be described further.
Korean red ginseng and white ginseng have many grades and specifications, with red ginseng classified by quality. The best quality has fine skin, solid texture, no broken skin, and no scars; the second best has coarse skin and yellow skin; the third best has scars and breaks; the worst has hollow hearts. The best is called “Tian Zi,” the second best is called “Weng Zi,” and the medium is called “Di Zi” or “Ren Zi.” Additionally, red ginseng and white ginseng are also graded based on a standard of 600 grams.
Korean ginseng is artificially cultivated, and the original plant is also an Araliaceae plant (large horse tooth, second horse tooth) with a longer growth period, similar to domestic edge strip ginseng (over eight years). However, Korean ginseng has a stout and long main body, with short rhizomes and often double rhizomes (double horse hoof rhizome), which is very popular in the international market. In contrast, domestic garden ginseng, although belonging to the same large horse tooth and second horse tooth varieties, has a shorter growth period (six years), single rhizome, and is relatively slender. The main body is short with slightly more lateral roots. The only difference is in morphology, and the market price can differ by several times. It is known that Korean ginseng uses the method of pinching the rhizome during transplantation, causing the root and rhizome to thicken and become double. Generally, each ginseng has only four or five rhizome scars. Domestic red ginseng, during transplantation, is very careful to protect the rhizome from damage, thus it grows in a single layer, with each rhizome scar corresponding to the growth period, so after six years, it has six rhizome scars. Therefore, it is thinner than Korean ginseng. To improve the shape of domestic red ginseng, trials of the pinching rhizome transplantation method can be conducted to meet domestic and international market demands.
16. Japanese Red Ginseng (Dongyang Ginseng)
The original plant is also an Araliaceae plant (large horse tooth, second horse tooth). The finished red ginseng is between Korean red ginseng and domestic red ginseng in color. The rhizome is slightly thinner than Korean ginseng. The upper part of the main body often has yellow rough skin, while the middle and lower ends are slightly thicker than the upper end. The lateral roots are short and quickly taper, with no significant differences in other parts. Additionally, Japanese red ginseng often has a phenomenon of small filling large, where during the processing of red ginseng, two to three pieces are squeezed together to form one piece to increase specifications and prices, which should be noted during inspection.
Japanese red ginseng is classified into grades similar to Korean ginseng, and currently, the market only has Tian Zi and Di Zi specifications, with five grades from 10 to 40 pieces. In terms of price, it is higher than domestic red ginseng but lower than Korean red ginseng.
The effects of Korean ginseng and Japanese ginseng are the same as those of domestic ginseng.
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