What are the common ginseng varieties in life Look at the varieties you are familiar with are on the

Ginseng is the dried root of the Eleutheroceae plant, and is a well-known nourishing treasure at home and abroad.

The cultivator is garden ginseng, and the wild ginseng is wild ginseng, which is divided into: red ginseng, side ginseng, white ginseng, raw and dried ginseng, white dried ginseng, strong ginseng, sugar ginseng, pinched ginseng, ginseng whiskers, etc.

Korean GinsengKorean ginseng is grown in South Korea.

Korean ginseng can be divided into water ginseng, white ginseng and red ginseng according to its shape. Ginseng is harvested from ginseng fields and has not yet undergone the drying process; The second is white ginseng, which is made of four or six-year-old water body as raw material, peeled and naturally dried by sunlight or hot wind, and the color is slightly white yellow; Finally, red ginseng is made by steaming and drying, with a moisture content of less than 14%, a hard, yellow-brown tissue, and long-term storage.

Jilin, Liaodong, Heilongjiang in the northeast, and ginseng produced in Hebei, Hubei, Yunnan, Sichuan and other seven provinces are collectively referred to as mainland ginseng.

Among them, the white ginseng is best produced in Jilin and Liaodong, while the red ginseng is best produced in the Xinkai River basin of Changbai Mountain. However, the current control standards for mainland ginseng have not yet been set, so the quality of mainland ginseng is difficult to grasp, so you must pay more attention when choosing.

In addition to the ginseng produced in the above seven provinces, precious wild ginseng can occasionally be found in the remote mountains and wilderness that are inaccessible (especially in Northeast China, such as Changbai Mountain, Jilin and other places), and because it is rare, the wild ginseng is very expensive. Wild ginseng is different from Korean ginseng, the first period of Korean ginseng is six years, and after six years, it will go downhill, while wild ginseng is more valuable the older it is. Usually the growth period of wild ginseng can range from several decades to decades.

It ranges from one to two hundred years, and the longest can even reach more than five hundred years.

The ginseng produced in Japan is called American ginseng, which is cultivated from seeds native to Northeast China and Korea. However, it may be because it is far away from the natural growing environment, so the efficacy of oriental ginseng is weak, and it is relatively cheap.

American ginseng is commonly known as ginseng in Taiwan, mainly produced in the United States, Canada and other places, and because of the high quality and quantity of ginseng produced in Wisconsin, the United States, it is also known as American ginseng. According to the environment in which American ginseng grows, it can be divided into three types: wild, semi-wild and artificially planted, among which wild and semi-wild ginseng are rare, and most of them are artificially planted products that are common on the market.

American ginseng also belongs to the genus Panax ginseng, so its main active ingredients are roughly the same as ginseng.

Codonopsis does not actually belong to the Pentaceae family, but to the Platycodonaceae family. According to the different places of origin, Codonopsis codonopsis can be divided into three types: Western Codonopsis, Eastern Codonopsis and Lu Codonopsis, and its root body is long and large, unlike ginseng with human shape.

Scrophularia spp., also known as ginseng, has the most bitter taste, belongs to the Scrophularia family, and does not have the effect of ginseng, so it is only an empty ginseng name, which is actually different from the role of ginseng.

Sand cucumber can be divided into Beisha ginseng, which belongs to the umbrella family and does not have the effect of ginseng.

Salvia miltiorrhiza belongs to the Lamiaceae family, and like Sha Shen and Scutellaria, it only has the name of ginseng, but it does not have the effect of ginseng.

In fact, there are still a lot of parameters in life, and the above only lists some common and not too obscure parameters for everyone, and I hope that after reading the above finishing, you can have a clearer understanding of the parameters.

Common ginseng varieties include:1Ginseng:

It is an important tonic in traditional Chinese medicine and is known as the "King of Medicine". It is mainly produced in Northeast China and North China. 2.

Southern and Northern Ginseng: Both Southern and Northern Ginseng are varieties of ginseng, among which Southern Ginseng is divided into Korean Ginseng and Korean Ginseng, and its quality is also different due to different origins. 3.

American Ginseng: It is a plant that is widely distributed in Europe and North America and is considered the "ginseng" of the Western world. 4.

Panax notoginseng: The most famous is "Sichuan Panax notoginseng", which is the rhizome of vascular plants. It is often used to stop bleeding and regulate qi and blood.

5.Codonopsis: It is a leguminous plant that uses rhizomes as medicine.

It is mainly produced in the northern region of China. 6.Dendrobium:

It is an orchid plant, mainly produced in the southern region of China, and is often used to nourish yin and kidney, beauty and beauty. 7.Gastrodia:

It is also an orchid plant, mainly produced in Northeast China and North China, and is often used to dispel wind and relieve pain, nourish the heart and calm the nerves. 8.Money Ginseng:

Also known as ginseng wolfberry, it is mainly produced in the northwest of China and is often used for nourishing and maintaining health. Among the above varieties, ginseng, three.

7. Codonopsis, Dendrobium, etc. are often mentioned.

1. Red ginseng.

Red ginseng is a common variety of ginseng, this kind of ginseng is to put fresh ginseng in high temperature steaming for two hours, take out and dry after steaming, and then remove the roots and whiskers to press into different shapes, after processing the ginseng is mostly red, so it is named red ginseng, this kind of ginseng has the best warming effect, with excellent qi replenishment effect.

2. White ginseng. White ginseng is also a common variety of ginseng, but it is a low-grade ginseng, and it is a ginseng product that people choose as a defective product in Korean ginseng, boil it in boiling water, and then take it out and dry it.

3. Sugar ginseng. Sugar ginseng is to use fresh ginseng with a needle to prick a number of small holes, and then soak it in sugar water, take it out and dry it after soaking, the ginseng obtained has a very sweet taste, people are used to calling it sugar ginseng, this sugar ginseng is peaceful in nature, not only can nourish the body but also nourish the yin and lungs.

4. Dried ginseng. Dried ginseng is mostly a ginseng product made by artificially cultivated people, it is obtained after drying fresh ginseng, this kind of ginseng is flat, has a good effect of replenishing qi and rejuvenating Jin, usually eating can improve the body's immunity, but also improve the body's ability to resist disease.

Types of Ginseng:

Garden ginseng: artificially planted ginseng, mostly planted in Jilin, China, so it is also called "Jilin ginseng". The excavation time is in September, and the ginseng excavated is generally 5 or 7 years old, if it is dug too early, the ginseng pulp water is insufficient and the quality is not good.

According to the different processing methods, garden ginseng can be divided into red ginseng, sugar ginseng and other types.

2.Wild ginseng: It is wild ginseng in its natural state, which has a long growth period, ranging from decades to hundreds of years, and now the yield is very small, which is a treasure among ginseng.

Efficacy: Ginseng is warm, sweet, slightly bitter, enters the spleen and lungs and two meridians, and has the functions of greatly replenishing vitality, consolidating and rejuvenating vitality, protecting the spleen and stomach, calming the nerves and relieving adversity.

3.Changbai Mountain ginseng: sweet taste, slightly bitter, warm, into the spleen, lungs, heart three meridians, avoid empirical evidence, heat evidence. Ginseng has the effects of greatly replenishing vitality, invigorating the spleen and lungs, invigorating the body, and calming the nerves.

4.Korean ginseng: refers to the ginseng produced in the Korean Peninsula, which enjoys a high reputation in the world, and the growth period of fully ripe Korean ginseng is more than six years, which is a rare treasure, which can be used in medicine, tea, and food.

The processing process of Korean ginseng is complex, and different processing techniques make different kinds of Korean ginseng. The rest is processed into red ginseng, and the rest is processed into white ginseng.

5.American ginseng: Native to Canada and the United States (also known as American ginseng), American ginseng is cool and enters the heart, lungs and kidneys.

Because it is cool and replenished, it can benefit the lungs and yin, clear the deficiency and fire, and quench thirst, and those who want to use ginseng and can't stand the temperature of ginseng can replace it. Those who have been sick for a long time and have a thin body are better to take American ginseng.

6.Oriental ginseng: commonly known as "white muscle ginseng", also known as burdock, oriental bullwhip, etc.

With its golden color and pleasant aroma, it is a high-end nutritional drink suitable for all seasons of all ages. The fiber contained in burdock is water-soluble fiber, which can be obtained by drinking tea, which is both economical and convenient for the best people. Drinking burdock tea has the effects of diuretic, laxative, prevention and treatment of hemorrhoids, detoxification, blood clearing and beauty, strengthening the spleen and stomach, and tonifying the kidney and aphrodisiac.

The nutrients of ginseng will vary depending on the growth environment and processing methods, so it is necessary to understand the characteristics of ginseng before choosing the right type when taking supplements.

The three common types of ginseng are divided by region of origin.

1.Ginseng.

Korean ginseng is produced on the Korean Peninsula, and fresh Korean ginseng is also known as water ginseng because it contains a lot of water when it is first unearthed. The best quality, the tonic effect is highly affirmed, and it can be used to make soup and medicine, which can improve anemia, high blood pressure, gastric ulcer, body weakness, asthma, etc. Processed Korean ginseng can be divided into red ginseng, white ginseng, and tai chi ginseng.

2.Jilin ginseng.

Jilin ginseng belongs to one of the three treasures of Northeast China, the most well-known of which is Changbai Mountain ginseng, but because of overdevelopment, wild ginseng is becoming more and more common, and now it is mainly cultivated artificially, and the quality is uneven.

3.American ginseng (American ginseng).

Native to the United States, the United States was formerly known as Citigroup, hence the name. Most of them are artificially cultivated, and a large amount of fertilizer is applied to increase the yield, and the therapeutic effect is low, and it is not processed. It can improve insomnia, physical deficiency and heat, anti-fatigue, and blood circulation.

The surface is light yellow-brown or yellowish-white, and it is better to have uniform strips, hard quality, tight horizontal lines on the surface, and strong fragrance. Among them, Korean ginseng, which is the most commonly used, can also be divided into white ginseng, red ginseng and Tai Chi ginseng according to the processing method

4.White ginseng. It is made from 4 to 6 years old fresh Korean ginseng, which is naturally dried directly by sunlight or hot air after the skin is removed, and it has a slightly whitish yellow color, so it is called white ginseng. It is peaceful and weak, and it is suitable for making general health ingredients for strengthening the body.

5.Red ginseng. Ginseng is steamed and dried until the water content is less than 40%, and it is a hardened ginseng with a yellow-brown appearance, which is suitable for long-term storage. Temperate, suitable for anemia and weakness.

6.Tai Chi ginseng.

The processed ginseng between red ginseng and white ginseng is made of boiled and dried ginseng because of the high manufacturing risk of red ginseng, and the effect of making it in order to reduce costs is close to that of red ginseng, and it has the characteristics of both red ginseng and white ginseng, with white skin and red flesh, but in comparison, the medicinal properties are milder, and it is suitable for anyone to eat at any time.

There are 3 varieties of ginseng, and ginseng can be divided into wild ginseng, moving ginseng, and garden ginseng according to whether it is cut and cultivatedGinseng can be divided into red ginseng, red ginseng, white sugar ginseng, raw dried ginseng, white dried ginseng, pinched ginseng, strong ginseng, etc.

Wild ginseng, also known as mountain ginseng, is a ginseng that grows naturally in the mountains and forests, and it is better to have large branches, pulp feet, fine lines, long reeds, dense bowls, round reeds and pearl points. Ginseng refers to the ginseng that grows by transplanting young wild ginseng in the field or transplanting young garden ginseng into the wilderness, the lower part of the taproot is more hypertrophied, the veins are thick and shallow, and often extend to the middle, but the fibrous roots have fewer pearl spots. Garden ginseng is artificially planted, with long body, large branches, and elderly reeds as the best, and those with thin branches, short reeds, and heavy sugar are secondary.