Korean Ginseng

Korean Ginseng

　　  Korean ginseng (scientific name: Panax ginseng) is also known as Korean or Hangsam ginseng. It is the steamed and processed root of the Panax plant from the Araliaceae family, including the rootstock. It is divided into North Korean red ginseng and South Korean red ginseng. Based on appearance and color, Korean ginseng can be classified into fresh ginseng, white ginseng, and red ginseng. Korean ginseng has various benefits such as replenishing vital energy, promoting saliva production, and calming the nerves. It is suitable for people experiencing palpitations and insomnia, those who are physically weak, and individuals suffering from heart failure or cardiogenic shock. Modern medical research shows that Korean ginseng offers multiple tonic effects. Scholars from Japan and Korea have found that Korean ginseng has significant effects in preventing diabetes, arteriosclerosis, and high blood pressure. It also provides anti-cancer properties, helps control diseases, promotes blood circulation, prevents fatigue, and enhances immunity.

　　  In South Korea, “Korean ginseng” is undoubtedly synonymous with “ginseng.” Even ancient Chinese medical texts from the Liang Dynasty note that “the finest ginseng comes from Korea.” Recognized as a mysterious and potent medicine for invigorating vitality, Korean ginseng ranks among the best in the world in terms of health and medicinal efficacy. Ginseng comes in three types: fresh ginseng, dried ginseng, and red ginseng, with a wide range of prices varying greatly. In addition to using the roots directly, a variety of products such as ginseng extracts and powders are available for customer convenience. Ginseng can be purchased at airports, duty-free shops, department stores, and more. Visiting the Gyeongdong Herbal Medicine Market is a great way to find high-quality ginseng at reasonable prices.

　　  It is cylindrical in shape, with the upper part uniformly compressed into an irregular square column, measuring 7–16 cm in length and 1–2 cm in diameter. The surface is reddish-brown to dark reddish-brown, glossy, slightly translucent, with a fine and oily skin texture. The rhizome (ginseng neck) is short, thick, and concave, sometimes with two rhizomes. The stem scars (reed bowls) on the rhizome are large and bowl-like. The upper part of the root has transverse annular lines, while the middle and lower parts have longitudinal wrinkles and a few shallow grooves. At the bottom, there are 1–3 lateral roots (ginseng legs), rarely 4, which are relatively thick. The texture is firm and heavy, not easily broken. The cross-section is relatively flat, reddish-brown, glossy, and horn-like, with a pale-colored forming layer. It has a uniquely fragrant aroma and a taste that is slightly bitter followed by sweetness.

　　  The top of Korean ginseng features a short and thick rhizome head, with distinctly large reed bowls. When there are two rhizomes, they are called butterfly rhizomes — one of the signs of high-quality Korean ginseng. In addition, premium red Korean ginseng has a surface with cricket-pattern striations, a hard texture, a mirror-like glossy cross-section with chrysanthemum patterns, a strong aromatic fragrance, and a rich sweet-and-bitter taste. Generally, the thicker the ginseng root, the higher the quality.

　　   Purchasing locations: department stores, duty-free shops, ginseng sales centers, Namdaemun Market, Gyeongdong Herbal Medicine Market, Geumsan, and Ganghwa