Common Name: Ginseng
Botanical Name: Panax ginseng
Family: Araliaceae
Origin: China
Part: Root
Form: Powder

Panax ginseng (Korean or Asian ginseng) is a perennial herb native to Korea, northeastern China, and parts of Siberia. This plant is easily recognised by its forked, fleshy roots, palmately compound leaves, and clusters of small red berries that appear after flowering. The root, harvested from mature plants, is the primary part used in traditional preparations.

Panax ginseng has been valued for centuries in East Asian herbal practices for its ability to:

Support energy and vitality, promote mental clarity and focus & support overall well-being and resilience.  It is considered a fantastic adaptogenic herb.

It is commonly used as a general tonic and is available in teas, capsules, and extracts.

Red or White Ginseng?

Red and white ginseng both come from the same plant, Panax ginseng, but are processed differently. White ginseng is made by air-drying the roots after harvest, typically from plants that are at least four years old. In contrast, red ginseng is produced by steaming and then drying the roots, usually from plants that are at least six years old. This steaming process gives red ginseng its characteristic reddish color and can increase the concentration of certain ginsenosides, the active compounds in ginseng. Red ginseng is often considered to have a stronger, more robust flavor and is traditionally regarded as more "warming," while white ginseng is milder and seen as more "cooling" in traditional practices 

Tea: Add 1–2 grams of dried Panax ginseng root to a cup of hot water. Steep for 5–10 minutes, strain, and enjoy up to twice daily.

Cautions: Concurrent use with caffeine may cause over stimulation in some.