By Robert Newman, LAc, Dean of Clinics at Emperor’s College Acupuncture Clinic

Missed Part 1 of this series on Ginseng? Check it out here.

Missed Part 2 of this series on Ginseng? Check it out here.

Missed Part 3 of this series on Ginseng? Check it out here.

Missed Part 4 of this series on Ginseng? Check it out here.

Part 5: Growing and Cooking Ginseng

There is an idea and tradition in connection with Asian Ginseng that the older it is the more powerful and effective it will be.  Usually, it is believed it should ideally be at least 5-7 years old, but roots that are 50 or even 100 years old are possible and are very prized and extremely expensive. Read more

By Robert Newman, LAc, Dean of Clinics at Emperor’s College Acupuncture Clinic

Missed Part 1 of this series on Ginseng? Check it out here.

Missed Part 2 of this series on Ginseng? Check it out here.

Missed Part 3 of this series on Ginseng? Check it out here.

Part 4: Asian Ginsengs Explained

There are various forms of Asian Ginsengs and different processing methods that may be used in preparing the roots for sale, resulting in differences in the strengths of certain functions.  This is a plant that is native to northeastern China and possibly some areas of Russia.  Like its American counterpart, it typically has grown in the wild on the northern slopes of forested mountainsides.  However, naturally wild Asian Ginseng has been believed to be extinct for many years due to over-collecting. Its Latin name is Panax ginseng and its Chinese name is Ren Shen. Read more