Korean Ginseng, as its name suggests, is mostly grown in Korea. The best Korean Ginseng is produced in South Korea’s Gangwon-do Province (Jīangyuándào).

Korean Ginseng is sweet with a slightly bitter aftertaste. In general, there are 3 types of Korean Ginseng available in the market - fresh root, dried root and processed root. The fresh root contains around 75% of water and is perishable after a week. It’s hence processed for extended storage. Fresh Korean Ginseng that is skinned and dried under the sun or by hot air is called White Ginseng. It is called Red Ginseng if it’s steamed or heated and dried. Good Korean Ginseng should be harvested only after 6 years.

Korean Ginseng has the strongest invigorating property among all Ginseng. It promotes strong Qi and Blood circulation, strengthens the Lungs and Spleen, increases nutritive fluids, settles the Mind, restores energy, sustains mental alertness, and improves appetite and digestion. Korean Ginseng is also effective in helping the elderly or convalescents regain energy loss and build up physical strength. Women who have suffered heavy Blood loss after childbirth can benefit from consuming Korean ginseng. People prone to shortness of breath, irritability and over-perspiration will also find it effective.

Korean Ginseng is becoming scarce because of its time-consuming and expensive method of cultivation. After harvesting, the plot of land used for cultivation should be left to rejuvenate for about 10 years. Since Korean Ginseng is harvested only after 6 years, it takes at least 16 years to get just one batch of Korean Ginseng.

Be careful when you purchase Korean Ginseng as imitations have been found in the market. Many of these imitations are processed from Japanese Hong Shen. While Japanese Hong Shen closely resembles Korean Ginseng, its properties are different and its efficacy is questionable.

Double-boil in water together with chicken or pork, and drink the brew. Alternatively, take as prescribed by your physician.

To prepare Korean Ginseng wine, immerse 1 tael (37.5g) of Korean Ginseng in a small bottle of brandy. Leave it to soak in a dark place for 2-3 months and shake the bottle every 2 weeks. This wine tonifies Qi, increases immunity and invigorates Qi and Blood.