Ginseng (panax ginseng) is a perennial, herbaceous plant from the ivy family (Araliaceae) that reaches heights of up to 80 cm. It has a distinctive rhizome, which contains the medicinal plant's active ingredients. The flowers are arranged in a terminal umbel
. As its fruit, ginseng bears a round, red drupe of approximately 5 mm, containing white seeds.
Distribution and usage
Ginseng grows wild primarily in northeastern China and North Korea, although its cultivation can now be found all over the globe. The Chinese began cultivating the small shrub on a large scale as early as the Middle Ages and, like the Koreans, integrated it into their traditional medicine. This required a great deal of patience, as ginseng grows very slowly—the medicinally interesting root grows only a good 1 cm per year. The rule here is: the older the root, the more precious and effective it is. Therefore, it is generally not harvested until between the fourth and sixth year after sowing. This is followed by crop rotation or a fallow period of up to 15 years. This elaborate cultivation certainly led to the fact that ginseng was allegedly once worth its weight in gold and was reserved exclusively for emperors and kings.
Ingredients and effects of ginseng
Two groups of ingredients are particularly prominent: polysaccharides and ginsenosides, 150 of which have already been discovered in the ginseng root. It is used for strengthening and invigorating in cases of fatigue and weakness, declining performance and concentration, as well as during convalescence. As an adaptogen, ginseng supports the body and mind in dealing with stress better. Its neuroprotective, immunomodulatory, antioxidant, and antidiabetic properties make ginseng an all-rounder. Due to its blood sugar-lowering effects, consult your doctor if you are taking antidiabetic medication. After using it for up to three months, a break is recommended. Gastrointestinal complaints are very rare. Incidentally, ginseng extracts are also increasingly playing a role in cosmetics.
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