Ginseng root, is the root of ginseng. Ginseng is a perennial herbaceous plant, which is distributed in areas with an altitude of 500-1100 meters. It generally grows in mixed coniferous and broad-leaved forests or miscellaneous forests on gentle slopes or slopes of mountains with small temperature difference between day and night. It likes a cool and humid climate. Because its root is hypertrophy, shaped like a spindle, often has bifurcations, and the overall shape resembles a human head, hands, feet and limbs, so it is called ginseng. Mandrakes are also human-like in appearance. The elegant names of ancient ginseng are sealwort, goblin, and god grass. Ginseng is known as the "King of Herbs".
Ginseng is known to be one of the most common supplements and the most popular herb in traditional Chinese medicine. There are many effects of ginseng, so, how to eat to exert the effect? There are mainly 4 ways to eat ginseng, and today I will introduce them to you one by one.
The efficacy of ginseng
Ginseng is sweet in taste, slightly bitter, and slightly warm in nature. It belongs to the spleen, lung, heart, and kidney channels. effect.
Ginseng is mainly used to treat severe illness, chronic illness, blood loss, and dehydration caused by loss of vitality, fatigue and weak pulse; lack of food, fatigue, vomiting and diarrhea due to lack of temper; Dreams, palpitations, forgetfulness, physical weakness and hyperhidrosis; thirst and thirst due to fluid deficiency; chlorosis and dizziness due to blood deficiency; impotence due to kidney deficiency, frequent urination, exogenous pathogenic factors caused by qi deficiency.
4 ways to eat ginseng
Chew carefully and melt: Take 1-2 slices of ginseng each time, put it in your mouth and chew slowly to melt.
Decoction for drinking: cut ginseng into tablets, wash them and put them in sand pots, add water (subject to the height of 2 cm from the ginseng slices) and soak for 0.5-1 hour, cover and fry on low heat for 1-1.5 hours, then take juice to drink.
Stewed in water: Put 5-8 slices of ginseng into a small bowl, add appropriate amount of water, put it in a pot with cold water and steam for 0.5-1 hour, and add appropriate amount of honey with soup and slag to take.
Make tea and take it: Take 5-8 ginseng slices, put them in a cup, pour into boiling water, cover for 5-10 minutes, and then take it instead of tea. It can be soaked several times in a row. When the taste of the soup becomes lighter, it can be taken together with the soup and dregs.
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