Ginseng: The Wonder Root All About Herbs / Gardening Posted by Jane on Mar 24, 2005 - 12:13 AM |
 Some of ginseng's legendary healing powers are supported by research. Learn the history and uses of ginseng and how to grow ginseng root in your own backyard. Ginseng: The Wonder Rootby Jane LakeHistory of ginseng Ginseng has been used in China for over three thousand years as a panacea, or cure-all. The Chinese regard ginseng as the elixir of life, using it in traditional remedies for reducing stress, regulating blood pressure, boosting energy, slowing cell degeneration and increasing longevity. Ginseng Research A report by Dr. Larry Wang at the University of Alberta links ginseng to memory improvement, potentially useful in treating senile dementia and Alzheimer's disease. Wang's work on ginseng and cold stress also provides scientific insight into the traditonal Chinese use of ginseng to help keep the elderly warm in winter. In addition, Dr. David Kwan, formerly of McMaster University, has provided scientific evidence for the use of ginseng in modulating the cardiovascular system and the immune system, both of which may contribute to ginseng's value as a preventative anti-aging tonic. Research continues into ginseng's effect on diabetes, blood cholesterol levels and fatigue. The jury is still out, but evidence that "the wonder root" deserves its latin name of Panax or panacea, is growing. Home Cultivation of ginseng American ginseng, or panax quinquefolium, is a fleshy rooted, herbacaceous perennial with whorled leaves. Each leaf of a mature plant has five leaflets. Ginseng thrives naturally in rich soil, under the canopy of hardwood forests. It is a shade-loving herb, only growing in areas with at least 70 percent shade. Ginseng can be grown successfully in your backyard, especially if you are also lucky enough to have trees such as ash, basswood, elm, hickory, sugar maple and oak. If you do have a shady, treed spot in your garden, simply remove some of the leafy debris and spread ginseng seeds sparsely in late summer or fall. Mulch lightly and wait for the plants to thrive. Stratified seeds are more expensive but grow immediately, whereas green seed can take up to two years to germinate. 
If you don't have trees, you can still grow ginseng, following cultivation similar to that of tomatoes. Well-drained loam with a pH between 5 and 6 is ideal. Organic enrichment from manure or compost should be worked into the soil before planting time. Dappled shade can be provided by erecting wooden posts and lathes to provide about 75% shading while keeping adequate air circulation.After two years, ginseng will start producing small red berries. Pick them after they ripen in late summer or early fall to harvest the seeds inside. Plant these seeds in a different spot, as ginseng won't grow in the same place twice. It will take several years before you can harvest the valuable ginseng roots. Once the foliage has died in the fall, dig out the roots carefully, shake off the dirt and rinse with the garden hose. Fresh ginseng roots can be stored in a root cellar, or another cool place, for about a month - or you can dry out the roots for longer storage. Dry the roots in the sun, or place in a food dehydrator on low heat, until they are reduced by two thirds of the original size. Culinary Ginseng When buying ginseng, choose plump, firm, light-colored roots. Avoid those that are soft, mushy, dark in color, or shriveled in appearance. Store in the fridge wrapped in a plastic bag or plastic wrap. Ginseng tastes slightly bitter. Make ginseng tea by boiling sliced ginseng, and adding fresh ginger to taste. For herbal liquor, add a whole fresh root to a bottle of vodka. More Information on Ginseng According to the Canadian Ginseng Research Foundation, ginsenosides are the active ingredients in ginseng root. Research into the amount of ginsenosides contained in some sixty ginseng supplements, including tablets, capsules, herbal teas and oral liquids, revealed that some commercial products contained zero levels of ginsenosides, with products made from Ontario-grown ginseng showing the highest levels. Commercially produced Canadian or U.S. produced ginseng, Panax quinquefolius, is safe for anyone to take and is available in health stores as teabags, capsules, root pieces or powdered root. Read the labels and buy only from companies with a reputation for producing high quality products. Cautions for Wild Ginseng Gatherers There have been documented cases of water hemlock being mistaken for ginseng. In 1992, a 23 year-old man died three hours after taking three bites from a water hemlock root, which he had found in midcoastal Maine woods and mistakenly believed was ginseng. The Canadian Ginseng Research Foundation says that water hemlock, cicuta maculata, is found in wet swamps and meadows from southern Ontario to Nova Scotia and south to Florida. It is the most toxic plant in the United States and Canada, and is commonly called beaver poison, poison parsnip, and false parsley. It smells like turnips and has a sweet taste. Do NOT eat any wild roots unless you are POSITIVE of its identification. |
|
This article is from Creative Home http://www.creative-home.net/ The URL for this story is: http://www.creative-home.net/modules.php?op=modload&name=News&file=article&sid=20 |