In China, the use of ginseng has been recorded for more than 4,000 years. Legend maintains that the fairies gave it to men.

The uses of ginseng are almost as wide as its reputation. Chinese physicians have prescribed to treat medical conditions ranging from dysentery, malaria, cancer, and diabetes, as well as to improve blood circulation; to reduce high blood pressure; and to remedy almost all blood and skin diseases, from pimples and boils to anemia. Known as the Herb of Eternal Life and the Elixir of Life among ordinary people, it is taken as a general tonic to lengthen and enhance life.

TYPES OF GINSENG

	White ginseng refers to roots less than six years old. They are bleached with sulfur gas and sun-dried.
	Red ginseng must be at least four, but is usually more than six, years old. The various methods of processing generally involve steam-heating for several hours and a final drying over low heat or in the sun. The finest whole roots are bound with fine white string --to keep all the rootlets intact.

Ginseng should not be taken on its own as it can lead to a feeling of fullness in the chest and diaphragm, and to the development of internal Heat in the body. For best result, ginseng must be conbined with other herbs, especially those that move and regulate the Qi.

When taking ginseng, avoid taking Vitamin C (including fresh fruits), avoild eating cooked radish, and never drink tea at the same time. All three will reduce the efficacy of the ginseng.

In sum, the fundamental value of ginseng is its extraordinary ability to detoxify and normalize the entire system --or, in terms of Chinese medical theory, to increase vital energy. Like other ‘alteratives’, it re-establishes the body’s healthy functions, corrects disordered processes of nutrition and metabolism, and detoxifies or purifies the blood and lymphatic systems.

2. Williams, Tom. Complete Illustrated Guide to Chinese Medicine. Great Britain: Element Books Limited, 1996.