The scoop on ginseng

• Panax ginseng (Chinese or Korean ginseng)
• Panax quinquefolius (North American ginseng)
• Eleuthrococcus senticosus (Siberian ginseng)
• Panax japonicum (Japanese ginseng)
• Panax vietnamensis (native to South-east Asia)
• Withania somnifera (Indian ginseng)

Choosing ginseng
Herbs can interfere with other drugs and herbs. Seek the advice of a naturopath, medical doctor or other professional before beginning self-medicating practices. Look for products that do not use fillers, additives, artificial colour, caffeine or sugar and are recognized by the Canadian Food Inspection Agency. Capsules, teas and bulk powders may have minuscule amounts of ginseng. Buy 100 per cent pure root ginseng, whether North American or Asian. The active ingredient is ginsenocides and there should be a minimum of 1.5 per cent. Korean red ginseng can be 15 per cent ginsenocide.

Forms of ginseng
Whole root and sliced ginseng most commonly comes in a glass jar and is suspended in water, water/alcohol, honey or as alcohol liquid extracts (drops). Extracts are made from the whole root and therefore have all the chemical properties inherent to the herb and are potent. Additional forms of ginseng are powders, capsules, wine, candy and maple syrup.

Where to buy
Purchase at a health food store, pharmacy or from herbalists, Asian drugstores or naturopaths. The Chinese term jen-shen means "in the image of man" and may be on the label.

How to use
As a medicinal agent, follow label directions carefully. Most herbalists suggest taking it for 15 to 20 days, and then to stop for two weeks, and repeat procedure. Ginseng is not recommended for pregnant women or for people with hypoglycemia or high blood pressure.

Recipes
Use with chicken, beef, fish and many other foods. A dry marinade along with Szechuan spice, ginger, Chinese Shao Hsing wine or dry sherry may be used on most meats. Powders are used in teas, sweet desserts, gelatin and fried rice dishes. Whole and sliced ginseng from whole root is added to soups and stews, as is extract.

Make your own ginseng tea
Buy whole 100 per cent North American ginseng. Add one to three grams to 24 oz. of water and boil in an enamel pot for 30 minutes or slightly longer. Watch pot. Strain liquid. Makes several cups. Drink hot or cold. May be sweetened with honey, or drink plain.

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