Ginseng Root Plant
Ginseng root plant is a perennial herb also known as Panax, from the Greek word meaning "heal all." It is primarily used as an energy booster and to battle stress. Herbal advocates say ginseng root can stimulate carbohydrate metabolism, regulate blood pressure and improve memory as well as brain function. Ginseng root contains iron, copper, calcium, magnesium, phosphorous, potassium, sulfur, manganese, silica and sodium as well as vitamins B1 and B12.
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Uses
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Ginseng root is widely found in tea and is used as a flavoring in chewing gum, jelly, honey and other food items. Health food stores often stock powdered ginseng root, which is intended to be mixed with water. Ginseng root is an additive in an endless variety of canned and bottled energy-boosting beverages sold at groceries, convenience stores and health food stores.
History
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Ginseng root's history dates back more than 5,000 years to the advent of Chinese herbalism. In North American, it was first discovered in 1716. It thrived in forests from Maine to Alabama and west to Michigan, Wisconsin and Minnesota. In the United States, it was among the earliest marketable herbs harvested. But because of overharvesting during the 1970s, wild ginseng was classified, and remains, an endangered species in the U.S.
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Description
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A member of the botanical family Arliaceae, ginseng root plant is also known as San, red berry, five fingers, root of life and divine root. Native to heavily shaded hardwood forests, ginseng plants grows to heights of 8 to 27 inches. They have pointed, deep green leaves; green, white flowers; and shiny red berries that each produce two to three seeds.
Growing
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Ginseng can be grown naturally in shady backyards and woodland areas. September through February is the best time to plant. Seeds should be planted 4 to 6 inches apart, at a depth of 1/2 inch, and topped with an inch of decaying mulch. Although ginseng is a perennial, it lies dormant some years. Each ginseng root plant requires three to four years of growth to reach maturity and produce berries.
Harvesting
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Once the leaves of the mature ginseng plant have died back, the root is ready to be harvested. The root branches in different directions and should be carefully dug up, washed, and air-dried in a shady location. A small root will take only a few days to dry, whereas a large root can take three or four weeks to dry.
Stratification
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Seeds from ginseng berries must be stratified before planting: You take a well-drained container, such as a box made from screen, put in an inch of sand, then a layer of moist seeds, followed by another inch of sand. Repeat the process until the container is filled, then bury the box with decaying mulch in the ground. In early September, the seeds will be ready to plant.
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References
Resources
- Photo Credit tea image by Vjom from Fotolia.com
