Ginseng Root Whole - USA

Botanical Name - Panax quinquefolium

Other Names - American ginseng, xi yang shen

Flavor Profile - Mildly sweet in flavor. 

Culinary Usages - Decoct in hot water to make teas or add to soups. The dried root may also be tinctured. 

There are actually three different herbs commonly called ginseng: Asian or Korean ginseng (Panax ginseng), American ginseng (Panax quinquefolius), and Siberian "ginseng" (Eleutherococcus senticosus), the latter herb having many of the same effects as the first two even though it is in a different plant family.

American ginseng is grown in the Eastern portion of North America, along the entire eastern seaboard, from Quebec to Florida. Unlike Asian ginseng, which has "warming" properties, American ginseng has "cooling" properties and is noted for its thirst quenching effects. Native Americans in North America used it in the exact same way as the Chinese, as a preventative.

The whole dried roots are used in tea blends and to make infusions, tinctures and liquid extracts.

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