Ginseng

Ginseng's primary bioactive compounds are ginsenosides (also called panaxosides), a family of triterpenoid saponins. Over 100 different ginsenosides have been identified, with Rb1, Rg1, and Rg3 being the most studied.

Over 100 different ginsenosides have been identified in Panax ginseng, making it one of the most chemically complex medicinal plants.

Systematic reviews and meta-analyses have found modest evidence for ginseng's effects on fatigue reduction, blood glucose regulation, and cognitive function, though study quality varies widely. Korean red ginseng has been the subject of the most clinical research.

The steaming process that creates red ginseng converts certain ginsenosides into different forms (such as Rg3 and Rh2), which may have distinct biological activities. This provides a scientific rationale for the traditional distinction between white and red ginseng.

Ginseng has been used in Traditional Chinese Medicine for over two thousand years and is mentioned in the Shennong Ben Cao Jing, one of the oldest Chinese pharmacopoeias. The genus name "Panax" comes from the Greek for "all-healing," reflecting the root's reputation.

But it is Korea that has elevated ginseng to a national treasure. The Geumsan region is the most famous growing area, and Korean red ginseng (hongsam) is an entire industry — with dedicated shops, gift sets, and government quality standards. Ginseng appears in samgyetang (ginseng chicken soup), teas, candies, and even cosmetics.

Korea has elevated ginseng from a medicinal root to a national treasure, with dedicated shops, gift sets, government quality standards, and an entire cuisine built around it.

The root's human-like shape has fueled centuries of folklore. In both Korean and Chinese tradition, the most valuable ginseng is wild-harvested from old-growth mountain forests — roots that have grown for decades command extraordinary prices.

The classic preparation is samgyetang — a whole young chicken stuffed with glutinous rice, ginseng, jujubes, garlic, and chestnuts, then simmered until the broth turns milky and restorative. This is Korea's quintessential summer tonic, traditionally eaten on the three hottest days of the lunar calendar.

Slice fresh ginseng thinly and steep in hot water for a simple ginseng tea, or simmer dried slices in honey to make a sweet preserve. Korean ginseng chicken porridge (insam-juk) is a gentler version of samgyetang for those who are ill or recovering.

Samgyetang — a whole young chicken stuffed with glutinous rice, ginseng, jujubes, and chestnuts — is Korea's quintessential summer tonic.

In Chinese cooking, ginseng appears primarily in double-boiled soups and herbal tonics — slow-cooked in ceramic pots to extract maximum potency. It pairs well with chicken, pork ribs, and other qi-tonifying ingredients like astragalus and jujubes.

Fresh ginseng should be scrubbed gently but not peeled — the skin contains active compounds. Slice thinly for tea or cut into chunks for soups.

Dried ginseng (white or red) can be added directly to simmering liquids. For maximum extraction, simmer for at least 1-2 hours. Red ginseng is harder and requires longer cooking.

Start with small amounts — ginseng is potent. A single root or a few slices is sufficient for a pot of soup or tea. Those with high blood pressure or who are on blood-thinning medications should consult a healthcare provider before consuming ginseng regularly.