GinsengPosting Date: 09/04/2002
Ginseng has been used for more than two millennia in China, where the earliest written description of its use appeared in a medical book written during the Han dynasty, before a.d. 100. At that time, the expert recommended it for "repairing the five viscera, quietening the spirit, curbing the emotion, stopping agitation, removing noxious influence, brightening the eyes, enlightening the mind, and increasing the wisdom." It has been a favorite tonic in China ever since then. In 1714, Père Jartoux, a Jesuit missionary who had spent time in Beijing, predicted that "any European who understands pharmacy" would be able to study its chemistry and adapt it as an excellent medicine. Although the chemistry has been studied, the pharmacology is complicated and elusive. European science still has not been able to explain why the Chinese treasure it so much. Much of the research seems to yield contradictory results. Traditional Chinese medicine uses a completely different theoretical system. There ginseng is understood as a yang tonic that can increase strength, promote life and appetite, and overcome general debility, blocked qi (pronounced chee), and impotence. There are several species of ginseng as well as different preparations that strongly influence the quality of the herb. American ginseng (Panax quinquefolius) is prized in Asia because it is sweeter tasting (rather than sweet-bitter like Panax ginseng) and is considered more yin (cooler) in nature. Panax notoginseng, or sanchi ginseng, is a dwarf variety that is sometimes substituted. Regardless of species, the part of the plant used is the root. It should be collected in autumn from a plant five or six years old. Ginseng root may be fresh (preferably at least six years old), "white" ginseng root prepared by simple drying, or red ginseng root prepared by steaming first prior to drying. Related Stories |
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