Panax ginseng was discovered over 5000 years ago in the mountains of Manchuria, China. The commercial harvesting of American ginseng began in Canada in 1716, working among the Iroquois, heard of the root so valued by the Chinese. There are two main types of ginseng: Asian or Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius).
Ginseng root can be consumed orally, or it can be included in supplements, energy drinks, beverages, teas, and other forms. Ginseng tea is also a widely known and used beverage. It is perhaps best known for its adaptogenic qualities, which means that the body is able to adapt to more stressful situations when ginseng is present. It makes the metabolism and immune system more flexible, which is why the root is so widely prized in various cultures.
How to Use
One simple use is simply to infuse some into a cup of pure hot water.
Ginseng powder can also be added to baked items or simmered in the hot water when making rice.
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