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So-called Siberian ginseng is quite a different plant than the other two. Although it is not a true ginseng, it is sometimes referred to as such because some years ago, to import it into the United States it had to belong to a pre-existing classification. The mis-naming was intentional. Among orientals, it does not hold the same position of reverence as the other two. The Russians who have long valued ginseng had little of it native to their country. A search brought them to a thorny plant, more plentiful than ginseng which was thought to have some of the same benefits. They and now others, are trying to promote it as a cheap substitute.Some companies like to blend in true ginseng's history and study results into their sales pitch for Siberian Ginseng. Such companies are either ignorant of the truth or purposely misleading. It is a relative newcomer and does NOT show up in oriental medical history.
A word of caution: BEWARE OF RED AMERICAN GINSENG. It is usually not even ginseng, but instead, red dock or some other vastly inferior herb. I am aware of only one legitimate source of Red American ginseng. Red Korean and Chinese ginsengs are usually just fine though. They are normal but high-quality roots which go through a secret steaming process which among other things changes their color to red.
A first consideration is the ginseng growing method. Due to altogether too frequent fungal problems, commercial growers bathe their crops in strong chemical fungicides. Studies indicate that such roots contain less residual chemical than do potatoes. The question is: "How much chemical remains in commercial potatoes ?" With organically grown ginseng, the question doesn't arise.
Ginsenosides (complex carbohydrates) are the major components of ginseng which provide the healthful actions. (Note: Siberian ginseng contains no ginsenosides. "Eleuthrosides" are apparently the active ingredients in it. Study results disagree on what part of the ginseng plant contains the highest concentrations of ginsenosides (leaves, small side roots, or the main tap root). One point of agreement is that the concentration shifts in each part of the plant as it goes through its annual growth cycle.
The American Botanical Council is currently doing an in-depth products evaluation for ginsenoside content as the result of some studies showing a significant volume of ginseng products on the market containing little or no ginsenosides at all. "LITTLE OR NO GINSENOSIDE CONTENT ? HOW CAN THIS BE ?"
Part of the answer may be in the processing. Excessive heat is sometimes a villian. Fraud sometimes exists. There are various herbs sometimes sold under the name and reputation of ginseng; BUT if your purchase isn't a Panax, it is NOT ginseng!
Another part is in the growing.
Growing Conditions Determining Ginsenoside Content Include:
Length of Growing Time -- in years Soil Nutrition Water and Shade to a lesser extent. The time during annual growth when the roots are harvested. The specific genotype of the
ginseng being grown. Much commerical ginseng is 3 to 4 years old. Old indeed by common garden standards; however, fairly young by ginseng standards. It is generally considered that ginseng has become medicinally potent after 6 or 7 years. As the age increases, the root has more time to draw on the soil nutirents and manufacture ginsenosides. As an interesting side note, infrequently an old (old starts at about 80 years old) wild ginseng root is found in rural Korea or Manchuria. Those roots can command prices higher than an equal weight of gold.
A balanced fertile soil is a must; but still soil nutrition is a highly complex topic. A recent study done by Tom Li et al of Agriculture and Agri-Food Canada, Research Center shows evidence that levels of certain soil nutrients directly effect the levels of individual members of the 30 known ginsenosides in American Ginseng. Each of those ginsenosides have names such as "Rg1" and "Rb1" and appear to have their own individual benefits. (Oriental ginseng has a few less ginsenosides.) They are being individually researched to determine the specific effect of each one. Synergestic relationships are also being studied.
Optimal sunlight and water within specific ranges provide the best growth and subsequent nutrient intake.
I have received several recent questions concerning American ginseng's taste. Generally speaking, it has a memorable bitter-sweet slightly earthy flavor. The sweetness normally varies between growing regions. There are theories for the variation; but nothing firm has been established. More bitter or more sweet, the distinctive underlying flavor is still recognizably there. Flavor is by no means a litmus test for quality. If you dont fall in love with ginseng's taste immediately, it is likely to "grow on you."
The last item we shall consider is what type of ginseng you should use. All three have benefits. Within each, the ginsenosides vary in number, total ginsenoside content, and individual concentration ratios. There is considerable dispute over which type has the greatest ginsenoside concentrations. This is not so important to the consumer who purchases a standardized product.
Standardized ginseng products merit some discussion. Initially I applaud the idea of customers knowing exactly what they are buying in specific strength. In theory it makes wonderful sense. Unfortunately, there are problems with this which you should consider further.
While ginseng has many different ginsenosides, current standardized ginseng products contain just a few major ones and in fixed ratios - good, but too much is left out. First, you miss out on the benefits of the other ginsenosides.
One of the largest American growers and ginseng product dealers believes that while it is important to make sure you are getting sufficient ginsenosides, you should get the ginsenosides ratios available naturally in the root. He believes that there is a definite synergistic relationship which gets omitted in standardized ginseng products. He believes that ginseng products should be made from ALL parts of the root. It makes sense, and I share his view.
Your qualified herbal health practitioner can help you choose the proper ginseng based on your individual circumstances.
Some companies like to blend in true ginseng's history and study results into their sales pitch for Siberian Ginseng. Such companies are either ignorant of the truth or purposely misleading. It is a relative newcomer and does NOT show up in oriental medical history.
A word of caution: BEWARE OF RED AMERICAN GINSENG. It is usually not even ginseng, but instead, red dock or some other vastly inferior herb. I am aware of only one legitimate source of Red American ginseng. Red Korean and Chinese ginsengs are usually just fine though. They are normal but high-quality roots which go through a secret steaming process which among other things changes their color to red.
A first consideration is the ginseng growing method. Due to altogether too frequent fungal problems, commercial growers bathe their crops in strong chemical fungicides. Studies indicate that such roots contain less residual chemical than do potatoes. The question is: "How much chemical remains in commercial potatoes ?" With organically grown ginseng, the question doesn't arise.
Ginsenosides (complex carbohydrates) are the major components of ginseng which provide the healthful actions. (Note: Siberian ginseng contains no ginsenosides. "Eleuthrosides" are apparently the active ingredients in it. Study results disagree on what part of the ginseng plant contains the highest concentrations of ginsenosides (leaves, small side roots, or the main tap root). One point of agreement is that the concentration shifts in each part of the plant as it goes through its annual growth cycle.
The American Botanical Council is currently doing an in-depth products evaluation for ginsenoside content as the result of some studies showing a significant volume of ginseng products on the market containing little or no ginsenosides at all. "LITTLE OR NO GINSENOSIDE CONTENT ? HOW CAN THIS BE ?"
Part of the answer may be in the processing. Excessive heat is sometimes a villian. Fraud sometimes exists. There are various herbs sometimes sold under the name and reputation of ginseng; BUT if your purchase isn't a Panax, it is NOT ginseng!
Another part is in the growing.
Growing Conditions Determining Ginsenoside Content Include:
Much commerical ginseng is 3 to 4 years old. Old indeed by common garden standards; however, fairly young by ginseng standards. It is generally considered that ginseng has become medicinally potent after 6 or 7 years. As the age increases, the root has more time to draw on the soil nutirents and manufacture ginsenosides. As an interesting side note, infrequently an old (old starts at about 80 years old) wild ginseng root is found in rural Korea or Manchuria. Those roots can command prices higher than an equal weight of gold.
A balanced fertile soil is a must; but still soil nutrition is a highly complex topic. A recent study done by Tom Li et al of Agriculture and Agri-Food Canada, Research Center shows evidence that levels of certain soil nutrients directly effect the levels of individual members of the 30 known ginsenosides in American Ginseng. Each of those ginsenosides have names such as "Rg1" and "Rb1" and appear to have their own individual benefits. (Oriental ginseng has a few less ginsenosides.) They are being individually researched to determine the specific effect of each one. Synergestic relationships are also being studied.
Optimal sunlight and water within specific ranges provide the best growth and subsequent nutrient intake.
I have received several recent questions concerning American ginseng's taste. Generally speaking, it has a memorable bitter-sweet slightly earthy flavor. The sweetness normally varies between growing regions. There are theories for the variation; but nothing firm has been established. More bitter or more sweet, the distinctive underlying flavor is still recognizably there. Flavor is by no means a litmus test for quality. If you dont fall in love with ginseng's taste immediately, it is likely to "grow on you."
The last item we shall consider is what type of ginseng you should use. All three have benefits. Within each, the ginsenosides vary in number, total ginsenoside content, and individual concentration ratios. There is considerable dispute over which type has the greatest ginsenoside concentrations. This is not so important to the consumer who purchases a standardized product.
Standardized ginseng products merit some discussion. Initially I applaud the idea of customers knowing exactly what they are buying in specific strength. In theory it makes wonderful sense. Unfortunately, there are problems with this which you should consider further.
While ginseng has many different ginsenosides, current standardized ginseng products contain just a few major ones and in fixed ratios - good, but too much is left out. First, you miss out on the benefits of the other ginsenosides.
One of the largest American growers and ginseng product dealers believes that while it is important to make sure you are getting sufficient ginsenosides, you should get the ginsenosides ratios available naturally in the root. He believes that there is a definite synergistic relationship which gets omitted in standardized ginseng products. He believes that ginseng products should be made from ALL parts of the root. It makes sense, and I share his view.
Your qualified herbal health practitioner can help you choose the proper ginseng based on your individual circumstances.
