Korean (Panax) Ginseng Root Cut Certified Organic
Korean ginseng, a medicinal herb, naturally exists in only three regions: Korea, Manchuria and eastern Siberia. C.A. Meyer, a Russian botanist, named Korean ginseng panax ginseng in 1843, and the genus name panax means "all-heal" in Greek, sharing the same origin as "panacea". The Siberian ginseng (Eleutherococcus senhicosus) is not related to the Panax Ginseng and differs in pharmacological activity.
The root of the Panax Ginseng has the highest saponin levels of all ginsengs and the strongest stimulating effect on the pituitary gland (enhanced ACTH release) and overall mental activity.
Traditionally used as an adrenal tonic and adaptogen, increasing the speed of reflexes and diminishing fatigue, helping the body and the brain to adapt better to the environment. Korean ginseng stimulates the sexual function in both sexes and helps keeping better blood sugar control in diabetes.
The Commission E approved ginseng as a tonic for invigoration and fortification in times of fatigue and debility or declining capacity for work and concentration. Ginseng was also approved for use during convalescence.
Warnings: Ginseng should be avoided in the presence of high blood pressure (hypertension). The British Herbal Compendium contraindicates the use of ginseng with stimulants, including excessive use of caffeine (Bradley, 1992).
Suggested Directions for Making Korean Ginseng Tea.
Gather 10 slices of peelled panax ginseng root in a large glass measure or bowl, coat genereosly with honey, then let it sit for 15 minutes.
In a small pot, heat water over high heat until very hot, but not boiling. Pour very hot (but not boiling) water over the ginseng and honey and let steep for 5 to 10 minutes.
Scoop or strain out the ginseng slices.
