ABC of Ginseng

What is in Ginseng?

Ginseng is the dried root of Ginseng plants. It is the most famous Asian herb. Ginseng, botanical name, Panax, is derived from the Greek word panakos, or panacea. American ginseng is known by the scientific name Panax Quinquefolius, after the five-leaf formation common to the species. It contains almost twice as many ginsenosides as Asian ginseng, and is highly valued in the orient. Ginseng is native to North America, and has been in use by Native Americans for thousands of years. European settlers have used it since the early 1700s; Daniel Boone use to pick wild ginseng and sell it in colonial NY. By the early 1800s, tons of ginseng were already being exported to Asia each year. Ginseng was valued by the native Indians long before the white men began to popularize it. The best North American ginseng grows in Ontario of Canada and Wisconsin of USA

The stem is simple and erect, about a foot high, bearing three leaves, each divided into five finely-toothed leaflets, and a single, terminal umbel, with a few small, yellowish flowers. The fruit is a cluster of bright red berrides.

Modern research studies around the world are investigating the effects of ginseng. Ginseng is not a medicine or a drug. It is a natural food which contains more than thirty active ingredients working synergistically to produce ginseng's many health benefits. This means that its power lies not in any one ingredient but in the working combination of its many constituents. Ginseng root is reputed to lower blood sugar and cholesterol levels, protect against stress, enhance strength and promote relaxation. It is classified by the Food and Drug Administration (FDA) as a "generally recognized safe food" (GRAS).