At first glance, the American red ginseng root does not look appetizing, but it is a powerful antioxidant and is known as a general health enhancer. It is known in the medical world as an adaptogen, a substance that strengthens the body and returns it to balance after long periods of stress. American ginseng is available in capsules, tinctures and in liquid form at health food stores. Also try to get a fresh or dried root in your hands. Follow these steps to learn how to use the American ginseng root.
American ginseng root
Make ginseng tea. Cut a fresh or dried root. Boil 4 cups of water in a container. 2 oz. reduce the root radius in water and heat. Simmer for 2 hours. Tea can be taken two to four times a day. Add honey to cut the bitter taste. If there is no new root, health food stores usually carry packaged ginseng tea. Simply boil the water and turn the teapot according to the packaging instructions.
Prepare a soup. Samgyetang or chicken ginseng soup is a traditional Korean dish full of nutrients. You need 1 whole little chicken with skin removed, 1/2 cup sweet rice, 10 cloves garlic, 6 jujubes, 1 ginger pepper and 6 slices of fresh or dried ginseng root. Rinse the chicken and make sure all the skin is removed. Fill the chicken cavity with sweet rice and cloves of garlic. Sew the opening with a thread and a needle, but make sure it is not too tight. The rice will cook inside the bird, so the water must go inside. Put the chicken in a large saucepan. Add the other remaining ingredients, including sliced ginseng. Fill the container with water until the chicken is covered. Cook for 90 minutes.
Take a capsule or tincture. Check your local health food store for capsules or tinctures of American ginseng. Or take 1 to 2 g daily, always with a full glass of water. You can dilute the ginseng tincture directly in water or put it in the tongue. You can also mix it in your iced tea or lemonade, if desired.
Dry the new root for future use. If you have fresh ginseng root, it is best to dry it so as not to get bad or moldy. Then you can use dried ginseng all year long. Place the ginseng roots on a grill or lattice shelves in a heated, airy room. For the first 3 days, dry the roots between 65 and 80 degrees F. Rotate the roots frequently. Gradually raise the temperature to 90 ° F for the following month. Keep turning the roots. When dry, store in a dry, sealed container at about 34 degrees F or just above freezing.