“Little Ginseng” Ground Radish

“Little Ginseng” Ground Radish

　　Ground radish, also known as Japanese ginseng or life-saving immortal root, among other aliases, is a perennial herbaceous rhizomatous plant originating from the primeval jungles of the Amazon River basin. It grows to a height of 1–2 meters, with a fleshy main root and a highly branched upper part. The leaves are broadly ovate-cordate in shape, with slightly undulating edges. The corolla has only five shallow lobes at the tip, forming a tube composed of five colors: blue, red, yellow, white, and black. It blooms from June to July and bears fruit from July to August. Due to the unusual colors of its corolla, it has been transplanted and cultivated. Its taste is primarily sweet, benefits the spleen, and is associated with the earth element.

　　 In the Shuozhou region of northern China, ground radish is sold in markets around late autumn. People usually buy it to pickle in jars—what we commonly call pickled ground radish. Once pickled, it can be eaten directly, offering a crisp texture and a purely natural flavor. Sometimes it is also pickled along with other vegetables. When paired well, it can make a delicious dish to go with drinks. It also has many medicinal benefits, particularly for nourishing the spleen and stomach, making it best consumed in winter.