
About Ginseng and How to
Use
- North American Ginseng is known for its
medicinal properties. It is commonly used to strengthen the body's immune system and
increase one's energy and endurance.
- There are several ways of farming ginseng.
Ottawa Ginseng's plants are grown on a small farm outside Ottawa, in a natural forest
setting - without fertilizers, pesticides, or fungicides.
- It takes many years for ginseng roots to be
old enough to harvest. The age of roots can be estimated by counting the number of notches
at the tip of the ginseng root. Each notch represents a year of growth, much like rings on
a tree trunk. We try to keep the notches on all our roots to proof their age.
- The easiest way to use ginseng root is to cut
a small slice or chunk to make a cup of ginseng tea. You can add more water later
for a second cup and/or eat the ginseng afterward. You may just chew it and swallow
it when it becomes soft.
- You can put the whole ginseng root in a bottle
of wine, brandy, or whiskey and set for about 1-2 months, then drink a cup or a shot a
day. As ginsenocides are 100% disolved in alcohol, this is a good way to take
ginseng.
- The traditional Chinese way is to make ginseng
chicken soup. You may add 20 grams of fresh roots or 5 grams of dried
roots to a whole chicken. Bring the water to a boil and then simmer for 45 minutes.
Add a little salt (depending on taste) and a few slices of ginger root in the
water.
- The average dosage is about 2 grams of fresh
root or 1/2 gram of dried root per day.
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