Ginseng
A plant of the ivy family (panax ginseng) native to China; the forked root is highly aromatic with a flavor reminiscent of fennel and is used in tisanes , as flavoring for soups and as a tonic believed by some to be an aphrodisiac and restorative.
Ginseng is any of eleven different varieties of short, slow growing perennial plants with fleshy roots. Ginseng is believed to restore and enhance normal well-being and has become one of the most popular herbal remedies in the world today.
The herbs consist of a light-colored, forked-shaped root, a relatively long stalk and green leaves with an oval shape.
Ginseng has traditionally been taken to aid a number of medical conditions. However, as a note of caution, there remains little scientific research to back up how effective ginseng actually is for these.
Both American Ginseng (Panax quinquefolius, L.) and Asian Ginseng (P. Ginseng) are believed to provide an energy boost, lower blood sugar and cholesterol levels, reduce strees, promote relaxation, treat diabetes, and treat sexual dysfunction in men.
It should be noted that Siberian ginseng (Eleutherococcus senticosis) is not a true ginseng and doesn't belong to the genus "Panax". It does belong to the Araliaceae family of plants, but consumers should be aware that it is not the same as American or Asian ginseng.
History of Ginseng
The word ginseng comes from the chinese term "rénshen", which literally translates into "man root". It is thought to have been given this name because the root of the plant looks like the legs of a man.
China
Over five thousand years ago, in the mountains of Manchuria, China, Panax ginseng was commonly used for its rejuvenating powers. The herb was considered to be a symbol of divine harmony and its human shape was highly desirable.
Chinese legend has it that early emperors used to use it as a remedy for all illnesses and not only consumed it, but also used it in soaps, lotions and creams.The benefits of ginseng were first documented during China's Liang Dynasty (220 to 589 AD).In the third century A.C., China's demand for ginseng sparked huge international trade of the herb from other parts of the world - in exchange for silk etc.
North America
In 1716, a Jesuit priest in Canada heard that ginseng was extremely sought-after in China, so he searched for the herb in areas of French Canada - environmentally similar to Manchuria. After three months of searching he finally found a herb nearly identical to Asian ginseng near the city of Montreal - the herb he found became known as American ginseng.
Soon after the discovery of American ginseng, botanists and herbalists found that it was common all over the deciduous forests of the eastern United States. The export of ginseng from North America to China began to explode.However, the herb was over-harvested in the mid-1970s and soon became considered an endangered species.
Since farmers began cultivating the sensitive herb in the 1970s, American ginseng trade has been growing steadily.Currently, the state of Wisconsin, in particular Marathon County, produces nearly 95% of American ginseng. The herb is also widely grown in the province of Ontario, Canada.
Benefits of Ginseng
Traditionally ginseng has been used to treat a number of different ailments. However, it should be noted that ginseng's therapeutic properties are often questioned by Western scientists and health professionals because of little "high-quality" research determining its true effectiveness in medicine.
Side effects of taking ginseng too much
Although ginseng is generally considered to be safe to consume, the following side effects have been reported:
- Headaches
- Elevated Heart rate
- Nausea
- Restlessness
- Difficulty sleeping.
- Women may also experience swollen breasts and vaginal bleeding.
How to Grow
Ginseng is particular about its soil requirements, and it’s a good idea to have your soil tested, advises Jenny Cruse Sanders, vice president for science and conservation at the Atlanta Botanical Garden. “The plants need a more neutral soil and will not do well in acidic soil,” she says. “A soil pH of about 5.6 to 6 should be fine. Depending on the pH of your soil, consider adjusting the pH with lime to get the right balance.”
Other than living in the right geographical area (ginseng can’t tolerate heat, so in the Deep South you would need to live in or near the Appalachian Mountains), being able to provide the correct soil pH, and having about 80 percent shade, you’ll only need to meet one other requirement to grow ginseng. Patience. And plenty of it. Ginseng can take from five to 10 years to reach a size where the prized roots can be harvested.
Here is a step-by-step process to grow ginseng using what is called the wild-simulated method. This method seeks to duplicate how ginseng grows naturally.
Order seeds or roots
Ginseng can be grown from seed or roots. Roots, of course, will reach maturity much faster than seeds. If ordering roots, do not cut them into sections. Ginseng roots must remain whole and can be planted in spring before they begin to bud, usually March or April, or in the fall after the berries have fallen.
If you live near the Appalachians within the natural range of the species, look for locally sourced seed from a trusted source, Sanders suggests. “The ideal seed will be organically grown (whether it is certified organic or not).” It is also important if ordering seeds through the mail to always buy them from a reputable grower.
Seeds from ginseng plants do not sprout the next year. They will sprout the year after falling to the ground because it will take them a year to lose the flesh of the berries that encase them and gain enough energy to sprout. This is process is called stratification. Most ginseng seeds offered for sale are stratified. "Green" seeds that have not been stratified are available, often at half the price of stratified seeds. Many ginseng growers prefer to pay the higher price of stratified seeds rather than wait a year on green seeds to become viable.
Select a suitable site
The ideal location will be in a well-shaded wooded area of 80 to 90 percent shade where hardwoods trees – such as tulip poplar, maple, beech, hickory, walnut, and oak – are growing. The thicker the canopy the better as this will cut down on the number of understory plants that will over-shade or out-compete ginseng. If the growing area gets too much sun, the amount of light will encourage grass and weeds to grow, and these will choke out the ginseng. In a wooded natural habitat, the best place to plant ginseng will be on a north- or east-facing slope where the ground will be cooler than on south- or west-facing slopes. You’ll know you have the right spot if ginseng companion plants are growing in the area. Plants that favor the same growing conditions as ginseng include trillium (Trillium s.p.p.), blue or black cohosh (Caulophyllum thalactroides, Cimicifuga racemosa), jack-in-the-pulpit (Arisaema atrorubens), wild yam (Dioscorea villosa), goldenseal (Hydrastis canadensis) and Solomon’s seal (Polygonatum biflorum). Excellent drainage is essential; avoid areas heavy in clay.
Planting
Sow the seeds in the fall or early winter when the ground is moist. An ideal time to do this would be after a rain or snow. Space the seeds at least 14-18 inches apart. To plant, clear leaf debris and use a knife blade to verify that there are at least 2 inches of soil before you hit any layer of rock. Dig a small hole about 1/4 inch deep, drop a seed in the hole, and then cover the hole by firmly pressing the soil down and adding up to 3 inches of the leaf debris over the planting area. The wild-simulated method requires that no tilling be done, which could increase the possibility of activating soil pathogens that could harm the seed. If planting on a slope and creating a bed with a rake or hoe, run the beds up and down the slope rather than across the slope to create optimal air and water drainage around the plants.
Patience
As mentioned above, it will take anywhere from five to 10 years for your plants to mature. Luckily, they won’t need any maintenance during this time. Periodically check the crop for pest or fungus problems. Other than that, just let the plants grow as they would if growing naturally from seed. They will compete with other plants, and many of your ginseng seedlings will probably die. However, the hardships your "wild" plants that survive will endure is what will give them their unique character and – if you can bear to part with them – a price 10 or 20 times higher than cultivated ginseng.
Harvest
The first order of business is to dig carefully to avoid damaging the root. Push a pitchfork or needle-nose spade into the ground about 6 inches from the plant, dig under the plant and gently pry the root loose. If there is any risk of damaging the roots of adjacent, immature ginseng plants, do not attempt to harvest the plant.
Wash and dry the roots. Briefly soak the roots in a bucket of cool water to remove excess soil. Then place the roots in a single layer on a wood tray (do not let ginseng touch metal) and wash them under a sink faucet or with a hose. Do not scrub them or wash them too vigorously – some of the medicinal chemicals are thought to be concentrated in the root hairs, and removal of these hairs will decrease the usefulness and value of the root. Make sure the roots are not touching and let them dry on a wooden rack in a well ventilated room.
Growing ginseng in pots
If you decide to grow ginseng in pots on a patio or deck, let the wild-simulated method be your guide. Plant the seeds and cover them with about 1 inch of decaying leaves or mulch. Plant the seeds in the fall. They will sprout in the spring. The seeds can be planted in small plastic trays or peat trays and transplanted when they become several inches high. When transferring the seedlings to pots, choose plastic pots that are at least 8 inches deep. Don’t use clay pots for ginseng because clay absorbs moisture and dries out more easily than plastic. For decorative purposes, plastic pots can be inserted into clay pots. Be sure to keep the pots in a shady area.
Ginseng usually be used to make soup, tea and medicine.
Sources @ Webster's New World Dictionary of Culinary Arts by Steven Labensky, Gaye G. Ingram, Sarah R Labensky
@https://www.medicalnewstoday.com/articles/262982.php
@ https://www.mnn.com/your-home/organic-farming-gardening/stories/how-to-grow-ginseng
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