All ginseng is not the same.
True ginseng belongs to the Araliacae family and the Panax genus. There are
several plants that meet this requirement. For brevity's sake, we will limit
discussion to the commonly used ones.
American Ginseng (Panax Quinquefolius)
Korean and Chinese ginseng (Panax Ginseng, C.A.Meyer)
We will also consider a member of the Araliacae family, not a Panax.
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.
- RECOMMENDATIONS -
Look for ginseng products specifically listing a minimum ginsenoside
concentration - the higher the better.
Consider buying whole ginseng root of a known age rather than a prepared
product of unknown ginsenoside content.
Buy organic ginseng where available.
Remember that quality ginseng is not inexpensive.
Buy from a trusted source.
Seek the assistance of a qualified herbalist or herbal practitioner.
http://www.geocities.com/HotSprings/2404/
