Ginseng - Herb Uses |
WARNING - This herb is usually not given to pregnant women, patients under 40 years of age, or patients with depression, anxiety or acute inflammatory disease. Use should be restricted to 6 weeks. Excess may cause headaches, restlessness and hypertension.
Culinary (eaten)
Fresh roots may be eaten raw, candied or used in dishes in the same way as carrots.
Infusion (like a tea)
Pour near-boiling water over the herb and let steep 5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Infusion must be taken same day. It may be sweetened, but do not add milk. This is the best method for roots which have been dried and ground.
Used for treating Anticold, Appetite Stimulant, Atherosclerosis, Indigestion, Influenza, Nervous Indigestion, Senility, and as a General Tonic
Decoction (like a broth)
Simmer the herb for 15-30 minutes and strain. A Decoction is the best method for bark, roots and rhizomes. Standard quantities are 75g fresh or 30g dried herb to 500ml water. The Decoction must be used on the same day.
Used for treating Anticold, Appetite Stimulant, Atherosclerosis, Indigestion, Influenza, Nervous Indigestion, Senility, and as a General Tonic
Tincture
Using a strong clear alcohol (gin or vodka is ideal), steep the herb for 2 weeks or more, strain and use. Standard quantities are 75g fresh or 30g dried herb to 400ml alcohol. Tinctures store very well.
Used for treating Anticold, Appetite Stimulant, Atherosclerosis, Indigestion, Influenza, Nervous Indigestion, Senility, and as a General Tonic
Ginseng - Plant Information |
