It’s ginseng harvest time
Good article, with good background about ginseng:
“Ginseng is harvested for only three months a year, between September and November, when the active ingredient, saponin, is at its highest level. Usually, ginseng becomes efficacious when it is four years old, reaching the peak of its efficacy at six years old. After seven years it turns white inside, which means it no longer does much good. Qualified inspection institutes for ginseng, white ginseng, taegeuk ginseng and red ginseng are under the National Agricultural Cooperative Federation and designated by the National Agricultural Products Quality Management Service. With ginseng products imported or smuggled from China, it’s buyer beware: you cannot know whether agrichemical residues meet government criteria, and it is highly likely that they are low-quality products with false information about age and moisture level.
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Fresh ginseng makes good tea for the cold, windy season when marinated with the same amount of sugar after rinsing and mincing. Ground fresh ginseng also adds flavor to some dishes. Parents can make healthful soup for their children by adding one or two spoonfuls of ground ginseng per cup of rice to the soup. And even children who do not like ginseng may have no way to pick ground ginseng out. One or two teaspoonful of ground ginseng in cream sauce pasta can reduce the oily taste and add a special flavor. Fresh ginseng also goes well with pears or kiwis, so blending half a piece of fresh ginseng root with some plain yogurt and a quarter of a pear makes a good breakfast.”
DAAN specializes in the highest quality ginseng!
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