Ginseng – the wonder herb

Feeling tired?  Finding it hard to get out of bed in the morning?  Feeling the effects of stress?  Looking for a pick-me-up that’s better than caffeine?  Maybe you need ginseng!

Ginseng has been revered in Asia for thousands of years.  Modern research is just beginning to show the many amazing qualities and properties of ginseng.

There are lots of ways you can use ginseng to improve your health. The easiest way is to buy some sliced, dried ginseng root from your local Asian grocery store. Then put a pinch of it in a cup and steep in hot water for an energising alternative to tea and coffee. Or put a few slices in with the next soup or stew that you make. Call the Clinic if you want to use ginseng in a herbal formula for your health problems. For a delicious and revitalising chicken ginseng soup, see the recipe below.

Healing properties of ginseng

Ginseng is used in Chinese medicine to strengthen the Qi (energy).  Ginseng works on many of your body’s systems as well as providing all-over benefits. Here are just some of the properties of ginseng that have been revealed by modern science:

• Cardiovascular system: Stimulates the heart at low doses, slows the heart at high doses. Dilates (widens) vessels in the heart and brain. Stimulates production of white and red blood cells.
• Nervous system: Sedative and tranquillising effects. Significantly improves alertness, relaxation, appetite and vitality.
• Endocrine: Stimulates production of hormones that deal with stress and reproduction.
• Metabolism: Lowers blood glucose. Improves protein metabolism, appetite, body weight and growth rate. Lowers cholesterol.
• General: Regulates immune system to increase disease resistance. Anticancer activity. Anti X-irradiation activity. Anti-ageing effect. Anti-inflammatory.
• Adaptogen: Helps the body to deal with stress.
• Ginseng is a source of the trace element Germanium. Germanium foods and supplements are used as cancer support and to generally strengthen the immune system.

Types of ginseng

There are several different types of ginseng and each type has its own properties in Chinese medicine.

• Standard ginseng is called Ren Shen (Panax Ginseng) which means “human root” in Chinese. It strengthens the body’s core energy as well as the energy of the lungs, digestion and heart. It is calming and generates fluids to stop thirst. The best quality is wild ginseng from Ji Lin province, called Ji Lin Shen.
• There are two types of ginseng that have a stronger property for generating fluids and nourishing Yin.  One is cultivated ginseng from China called Sheng Shai Shen.  The other is American Ginseng (Panax Quinquefolia) – Xi Yang Shen. These types are cooler and are better for people with “heat” (eg red face, thirst, feeling hot, night sweating or constipation).
• When cultivated ginseng is cured by steaming, it changes colour from white to red and is called Hong Shen (“red root”). Most Korean ginseng is cured in this way. Red ginseng is warmer than other ginsengs and is good for people with “cold” signs (cold hands and feet, fluid retention, feeling cold or sluggish digestion).

If you would like to try some ginseng but you’re not sure which type to try, then please contact the Clinic to find out which type is right for you.

Ginseng recipe – Samgyetang (Korean chicken & ginseng soup)

This is a wonderful soup to strengthen the body’s energy and combat the effects of stress.

1/3 cup glutinous rice
5 dried Chinese red dates (Hong Zao)
4 dried chestnuts
2 fingers dried ginseng
1 whole organic chicken
Salt and pepper

• Wash rice and soak in water for ½ hour
• Rinse dates, chestnuts and ginseng
• Clean the chicken and place the rice, jujubes, chestnuts, ginseng and six cloves of whole peeled garlic into the cavity. Tie the cavity shut with string to keep the ingredients inside while cooking.
• In a very large pot, boil water and place the chicken carefully in the water. Return the water to the boil then simmer for around three hours. Skim the top to keep the broth clear.
• To serve, place some broth and meat into bowls and garnish with stuffing ingredients (eg dates). Salt and pepper to taste. Serve the rice stuffing in a separate bowl.