In Traditional Chinese medicine, there are many people who call it "ginseng". If you don't know all kinds of ginseng, you feel that not only do they look the same, but also have the same effect; if you know them, you feel that they are like a "plant garden", and they are magical.
The same is the reference, the original "ancestors" are different
Our first impression, the "ginseng" of Chinese medicine, refers to ginseng, it can be said to be a general term, is the root of the five plus family plant ginseng. Ginseng belonging to the Five Plus family is divided into wild ginseng, Jilin ginseng, red ginseng, raw ginseng, Korean ginseng, ginseng, ginseng, ginseng, ginseng whiskers, etc. according to different origins, treatment methods, or medicinal parts.
Ancient recipes in ancient books often use ginseng, in fact, most of them are now said to be party ginseng, in fact, party ginseng does not belong to the five plus family, it is a plant of the platycodon family. In addition, there are also taizi ginseng, sand ginseng, Xuan ginseng, danshen and so on that do not belong to the five plus family.
II. Various Categories of "Contests"
1. Wild ginseng VS planted ginseng
Ginseng is a treasure of Jilin Province, mainly produced in Changbai Mountain, Jilin Province, there are wild in the deep mountains, called wild mountain ginseng. Generally, it takes more than 6 years to be qualified for picking, some are longer than the deep mountains that are difficult to pick, as few as decades, as many as hundreds of years, the yield is small, the price is expensive, and now most of them are artificially cultivated. Wild ginseng contains high active ingredients and strong effect, which not only greatly replenishes vitality, but also calms the spirit and is solid, and it is suitable for stewing alone.
2. Jilin red ginseng VS Korean ginseng
There are three main processing methods of ginseng, one, even the whisker root is dug out together, in addition to the clean soil, dried into dried ginseng, called raw ginseng; second, steamed and dried or dried into a transparent yellow; third, the ginseng is densely packed into small holes, immersed in brown sugar water for 24 hours to dry, and then repeatedly immersed in brown sugar water for 24 hours, so that it becomes transparent yellow-red. The first kind of processing is raw ginseng, replenishing qi and jin, the temperature supplement is not as good as that of steaming, but the role of shengjin is superior. The second and third kinds of red ginseng belong to the category after processing, which greatly replenishes the vitality, treats fatigue and weakness, and proves that the qi, blood and liquid are insufficient.
Red ginseng is better in the newly opened areas of Jilin in China, and there are also planting and production in other areas.
Korean ginseng is ginseng produced in North and South Korea. The variety and efficacy are the same as those of Jilin Xinkai River Ginseng. Korean ginseng is more expensive because it is imported. In general, Korean ginseng is graded, and the harvested ginseng is selected to be processed into red ginseng with the best quality, and the rest is processed into white ginseng. Red ginseng and white ginseng are divided into three grades of heaven, earth and good according to their thickness, appearance, luster and other foreign products (ginseng whiskers), which are generally marked on the outer packaging box.
3. American Ginseng VS Ginseng
There is another type of ginseng of the Pentagram family, the efficacy is very different, we call it "American ginseng", because they are native to Canada and the United States, also known as "Ginseng", because the United States once had the name of "Citigroup", and hence the name. Although the two are of the same species, but because of the influence of the climate, the appearance is slightly different, but the effect is the same, its cool and supplemental, can benefit the lungs and yin, clear the fire, quench the thirst, and now Beijing, China Huairou and Changbai Mountain and other places are also planted, but the yield is not much.
4. Other kinds of ginseng
Ginseng: Ginseng is the dried root of the plant Ginseng of the Family Platycodonidae. It is mainly produced in the Shangdang area of Shanxi, China, also known as Shangdang Ginseng. Although ginseng is different from ginseng, its efficacy is similar. Its dry and mild temperature, tonic and beneficial to qi and blood, and stomach vitality, expectorant and cough. Dang ginseng has a peaceful medicinal effect, a large yield, a cheap price, and is commonly used in prescriptions and medicinal diets.
Prince Ginseng: Also known as "Baby Ginseng". Caryophyllaceae heterophyllum pseudo-thick roots. Sexual sweetness is slightly bitter, tonifying the lungs and strengthening the spleen. It is more commonly used in pediatrics, and is called a supplement but not dry.
Salvia: It is the dried root of the plant of the family Lipaceae, which is slightly bitter and slightly cold, and can activate blood and dispel stasis. Commonly used for cardiovascular diseases and gynecological diseases.
Xuan Ginseng: Also known as "Yuan Ginseng", it is the dried root of the plant of the Family Officinalis. The taste of sex is bitter and salty and slightly cold, which can nourish the yin and reduce the fire to remove troubles. It is used more in some sore throats, constipation, hemorrhoids and stool blood.