American Ginseng Root Natural Wild 12 Years of American Ginseng Root Xi Yang Shen American Ginseng Organic American…

Description

American ginseng (scientific name: Panax quiquefolium L.) is a perennial herb of the family Araliaceae and ginseng. The root is fleshy, its shape is oval and spindle-shaped, the surface of the outer skin is light yellow, more delicate and smooth, the growth is lush, the texture of the cross section is chrysanthemum-like; the stem is erect and cylindrical, smooth and hairless, green or dark purple green, the stem The height of the ginseng varies with the age of the ginseng; the leaves are generally palmately compound leaves composed of 5 leaflets, the leaflets are obovate or ovate, the leaves are thin, and the edges have irregular thick serrations, generally an annual American ginseng plant has only 1 Compound leaves with 3 leaflets, biennial with 1 or 2 opposite 5-leaflets, 3-5 years with 3-5 whorled 5-leaflets; flowers from center of stem top The sedges are extracted, and the umbels are composed of many small flowers; the berries are oblate in shape, distributed in pairs, and the color after maturity is bright red; the flowering period and the fruit maturity period are July and September respectively.

Cooking method: Slice American ginseng, take 3 grams and put it in a casserole. Add the right amount of water and simmer for about 10 minutes.
Steaming method: Dry the American ginseng with a small fire and grind it into fine powder. Take 5 grams each time, mix with 1 egg, and take it after steaming.
Brewing method: Grind the dried American ginseng into fine powder, take 5 grams each time and put it into a cup. Add a small amount of honey, pour it in with boiling water, and take it 5 minutes after capping.
Jujube matching method: remove 20 grams of fresh American ginseng and 5 jujubes. Add an appropriate amount of water and simmer it into ginseng jujube soup.
The rhizomes contain ginsenosides Ro, Rb1, Rb2, Rc, Rd, Re, Rg1 and pseudoginsenoside F1 (pseudoginsenosideF11), as well as 18 kinds of amino acids such as arginine and aspartic acid, as well as volatile oils and resins.