Ginseng root: traditional uses, preparations and cautions

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Ginseng is the dried root of a small Asian perennial that has been used as a tonic for some four thousand years. This page sets out which part you use, how to turn it into a decoction, an infusion or a tincture, what it tastes like, when in the day to drink it, and who is better off leaving it alone.

Where it comes from

• Native to north-east Asia: mountain slopes of north-east China, far-eastern Russia, Korea and Hokkaido in northern Japan.
• Palmate, lobed leaves, whitish flowers in umbels, then small red berries.
• Now very rare in the wild; almost all ginseng on sale is cultivated, mostly in north-east China and South Korea.
• Two main species are traded: Panax ginseng (Korean or Asian, “hot” ginseng in Chinese tradition) and Panax quinquefolius (American, classed as “cool” and traditionally considered less stimulating).
• White ginseng is simply washed and dried; red ginseng is steamed before drying.

What it is credited with

• In traditional Chinese and Korean medicine, ginseng root is the archetypal reinvigorating tonic, reserved for centuries for emperors and warlords.
• Modern Western herbalism classes it among the adaptogens — plants credited with helping the body hold its balance under strain.
• Herbalists traditionally reach for it during periods of physical exhaustion, convalescence and long stretches of emotional pressure.
• It has a long reputation as a stimulant of mental alertness and concentration, and Far-Eastern tradition speaks of it as calming the “Spirit” and opening the path of “Wisdom”.
• Naturopathy credits it with supporting appetite and general vitality, and with acting as a tonic across the body’s functions.
• It carries an old and well-known reputation as an aphrodisiac; Westerners who discovered it in the 18th century used it as a fortifier, an aphrodisiac and a nerve stimulant.
• Traditional herbal use also credits the root with supporting the body’s defences in tired people.
• Early ethnographers recorded that Native American peoples used their local ginseng to support fertility in women and to strengthen the elderly; Indian writings described it as a plant of life-giving power.
• Ashwagandha (Indian ginseng) and Peruvian maca are credited in their own traditions with similar anti-fatigue and stimulating roles, though they are botanically unrelated.

How to use it

Decoction (the classic method)

• Roots are woody, so they need simmering rather than steeping.
• Put a teaspoon or two of chopped or sliced dried root in a small pan with a large cup of cold water.
• Bring to a bare simmer and hold it for about a quarter of an hour, lid on.
• Strain, and drink it warm. Traditionally taken in the morning or early afternoon.
• The same slices can often take a second simmering; the brew will be lighter.

Cold-steeped infusion (for a day’s worth)

• Add several teaspoons of dried root to a litre of just-boiled water.
• Cover and leave to steep for around 45 minutes, then filter.
• Let it cool, keep it in the fridge, and drink a cup at a time through the first half of the day.

Tincture, powder and capsules

• Tincture of the root is taken in a little water; follow the maker’s instructions on the bottle.
• Powdered root can be stirred into a warm drink, or swallowed as capsules — again, to label instructions.
• Food supplements made from ginseng root are sold in health-food shops, wellness centres and many supermarkets.

In the kitchen

• In Korea, whole roots are simmered with chicken, garlic, jujubes and rice — the well-known ginseng chicken soup.
• A slice or two can be added to a rice porridge, a broth or a slow-cooked stew.
• Some people simply chew a thin slice of dried root; expect a strong bitter-sweet, earthy taste.

Rhythm of use

• Tradition treats ginseng as a course, not a daily habit for life: a few weeks on, then a clear break.
• Morning and midday suit it best. Evening cups are the usual cause of a sleepless night.
• It pairs awkwardly with coffee and energy drinks — the two stimulating effects stack up.

Frequently Asked Questions

The one thing to remember: simmer a teaspoon or two of sliced dried root for a quarter of an hour, drink it in the morning, and keep it to short courses rather than an endless daily habit.

Which part of ginseng do you actually use?

The root, and only the root. Its character builds with age, which is why the herbal trade works with plants of at least five years, often six or seven. Leaves, flowers and berries are not what tradition uses.

How do I make a ginseng decoction at home?

Put a teaspoon or two of sliced dried root into a small pan with a large cup of cold water. Bring it to a bare simmer, keep it there about a quarter of an hour with the lid on, then strain. Drink it warm, in the morning or early afternoon.

What does ginseng taste like?

Bitter and distinctly earthy at first, with a sweetish, faintly liquorice-like aftertaste. Simmering it with a little honey, ginger or jujube softens the edge, and in Korean cooking the root goes into chicken soup where the bitterness fades into the broth.

Can I drink ginseng every day, and in the evening?

Tradition treats it as a course: a few weeks, then a clear break. Evening cups are the usual reason people report a restless night, so stick to the first half of the day. Taken in excess the root can cause anxiety and insomnia.

Is the ginseng ficus sold as a houseplant the same thing?

No. The ginseng ficus is an ornamental ficus with a swollen root that merely resembles a ginseng root. It has nothing to do with Panax ginseng and is not for consumption.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.