Is it better to keep ginseng fresh, or is it better to keep it for as long as possible?

Tanida Dream (Oriental nourishment, natural goodness) Answer:

Ginseng is known as "the king of herbs, the first of all medicines, and the saint of all kinds of supplements".

In China's first monograph on materia medica, "Shennong's Materia Medica", he divided the medicine into upper, middle and lower grades according to the three principles of "nourishing life, nourishing nature, and curing diseases", and listed ginseng as the upper and upper grades. It is clearly pointed out: "Ginseng is sweet, the main tonifies the five organs, calms the spirit, fixes the soul, stops palpitations, removes evil spirits, brightens the eyes, is happy and intellectual, takes it for a long time, prolongs the body, the Lord nourishes life to respond to the sky, it is non-toxic, and it does not hurt people if you take it for a long time."

The Dictionary of Traditional Chinese Medicine mentions: "Ginseng greatly replenishes vitality, relieves vitality, calms the nerves, cures all labor injuries and weakness, eats less and fatigue, regurgitates and vomits, etc."

Among the most famous pharmaceutical monographs in China, such as: Zhang Zhongjing's "Treatise on Typhoid Fever" in the Han Dynasty contains 21 prescriptions for ginseng; In the Tang Dynasty, Sun Simiao's "Qianjin Bei Yi Yi Fang" contained 358 prescriptions for ginseng; Wang Tao of the Tang Dynasty "The Secret of Outer Taiwan" contains 576 ginseng prescriptions; Zhang Jiebin's "Jingyue Quanshu" in the Ming Dynasty contains 509 prescriptions for ginseng.

Ginseng, a great tonic of vitality, the main tonic of the five organs, no menstruation, cure all deficiency diseases. Ginseng can restore yang qi and dying, it is the holy medicine of qi, and the spiritual seedlings of living people also point to ginseng as the last line of defense for human health. Ginseng "mainly tonifies the five internal organs", and replenishing the five internal organs is to have an effect on all organs of the five internal organs and six internal organs, so the Western translation is called "universal cure for all diseases".

This must be fresh, fresh has sufficient water, there is sufficient nutrition, can be supplied to the human body for digestion and absorption, there will be a lot of water loss after drying, it will also cause a certain loss of nutrients, not the longer the better.

Fresh ones are better. Fresh ginseng has a higher nutritional value, and the longer it is stored, the more nutrients are lost.

The effect of fresh and long-lasting medicine is the same. The medicinal value of ginseng is generally not related to the storage time.

Mountain ginseng can be roughly divided into red ginseng, sugar ginseng, raw dried ginseng, Korean ginseng, Korean ginseng, etc., because mountain ginseng has glycogen, carbohydrates, vitamins, carbonates and other nutrients, it is very easy to grow mold, insects, affecting the medicinal value and clinical medical efficacy, so it is necessary to store it properly.

Mountain ginseng is generally stored in the way of dried ginseng, and if it is stored in a dry way, there is no mold, insects and other problems, it can be put for a long time, and it is not a problem to be a hundred years old.

Although mountain ginseng can be stored for a long time, it cannot be used indiscriminately because mountain ginseng is a qi tonic medicine, if there is no symptom of qi deficiency and can be taken at will, it is not suitable for people with strong physical fitness, and there is no weak condition, then there is no need to build a tonic and use the product in vain.

1. Basic storage method: For the ginseng that has been dried, it can be sealed in a packaging bag to block the gas, and it can be stored in a cool place.

2. Dehumidifier drying method: put appropriate moisture-proof agents, such as quicklime powder, wood charcoal, etc., at the bottom end of the sealable cylinder, cylinder and box, and then put the ginseng in paper and cover it with a closed type.

3. Ultra-low temperature storage method: it is an ideal way for ginseng to be dried before personal collection, the best exposure time is between 9 a.m. and 4 p.m., but ginseng is not suitable for long-term exposure, and the ginseng for medicinal value has achieved a certain level of dryness, generally only need to dry the ginseng in the afternoon for 1-2 hours, after it is refrigerated, wrap it in a packaging bag, tie it firmly, and place it in the refrigerator freezer, which can be stored for a long time.

Ginseng has a shelf life, and different ginseng has different processing methods, so its shelf life time is different, and it does not use a fixed shelf life.

Generally, the shelf life of raw and dried ginseng can be stored for 2-3 years without moisture, while red ginseng, or ginseng soaked in wine, can be stored for a longer time. As long as the ginseng does not appear to be spoiled or moldy, it is edible.

Ginseng is generally stored in the way of drying in the sun, and if it is stored properly, there are no problems such as mold and insects, and it can be stored for a long time

The best way to preserve fresh ginseng is as follows:

1. Store in the refrigerator.

Nowadays, most people have refrigerators at home, and of course, it is not easy to spoil things with refrigerators. Fresh ginseng we can sprinkle some water on it, then wrap it in plastic wrap and put it in the refrigerator, and then prick a few small holes in the plastic wrap, so that it is convenient and breathable, and this method can generally be stored for about two months.

2. Moss preservation.

This method is to directly put fresh ginseng in a layer of moss layer and then put it in a box, sprinkle with an appropriate amount of water, and place it in a cool place. Generally, it can be stored for about a week, and this method is suitable for the storage of large amounts of ginseng.

3. Store in the carton.

Make a carton of horse manure paper, then put the carton in a warehouse or basement where the climate has not changed, and then put the fresh ginseng in the carton. This method is stored for a long time, and generally does not deteriorate or lift the nucleus from autumn to winter.

4. Preservation in the sand.

The first thing to preserve in the sand is to prepare a large box at home, then put in the moist sand, and bury the fresh ginseng directly in the moist sand, which can generally be stored for about a month.

5. Dryer storage.

The first thing to save the dryer is to find a container with good sealing and opacity, put charcoal or silica gel and other desiccants under the container, and wrap the ginseng in paper and seal it in the container, so that the ginseng can also be preserved.

Fresh ginseng can be stored in the refrigerator, but the refrigerator temperature should not be too low, and the temperature of vegetables and fruits can be the same. Ginseng should not be touched with oil, it is easy to rot and deteriorate, so when holding ginseng with your hands, you must ensure that your hands are clean, and you can also dry the ginseng and store it. Both of these are not easy to put ginseng for a long time.

The best way to preserve fresh ginseng is to bury it in fresh soil at a temperature of about 5 degrees, which is the best.

1.Save the desiccant. Find a container with high sealing, preferably one with low light transmittance, and then put desiccant at the bottom of the container, such as charcoal, silica gel.

The aim is to keep the ginseng in the container dry. Remember to wrap the ginseng in paper before putting it in the container and seal it. This prevents the ginseng from being eaten by insects and becoming moldy.

2.Save glutinous rice and sugar. Find another airtight container, sprinkle about 3cm thick white sugar on the bottom of the container, then fry the glutinous rice, wrap the ginseng with the fried glutinous rice, and put it in a container with white sugar at the bottom.

Seal it! This method is ideal for long-term preservation of ginseng at home.

3.If the dried ginseng is stored at low temperature, put it directly in the plastic without leakage, and then put it in the storage cabinet of the refrigerator. If the ginseng is still wet, put it in the freezer, freeze-dry it, and then put it in the high and storage cabinet.

4.Sun exposure and preservation. For ginseng with insect moth and mildew, first remove the insect moth, insect eggs, and mildew spots, then wash them with water, and then expose them to the sun until they are dry, and seal them with a plastic bag! If you still have uneaten ginseng at home, put it away and store it according to the method above.