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HERB ALLEY
Ginseng
(Panax shin-seng)
COMMON NAMES: Asiatic
ginseng, Chinese ginseng, wonder-of-the-world.
MEDICINAL PART: Root.
DESCRIPTION: Asiatic
ginseng is a small perennial plant which grows in the damp woodlands of
Manchuria and is cuotivated primarily in Korea. The aromatic
root commonly grows to a length of 2 feet or more and is often divided
at the end. The simple, glabrous stem bears near the top a whorl
of three or five palmately compound leaves consisting of five oblong-ovate,
finely double-serrate leaflets. From June to August the plant is
topped by a solitary simple umbel of greenish-yellow flowers. The
fruit is a small, red edible, drupelike berry. Ginsgeng’s high reputation
in the Orient ensures that the wild plant remains extremely rare; world
reade in ginseng consists almost exclusively of cultivated plants.
PROPERTIES AND USES:
Demulcent, panacea, stimulant, stomachic. The Chinese have held ginseng
root in almost religious esteem (grounded, in fact, in theur mist basic
notions of man and existence) as a panacea for all ailments for thousands
of years, those roots resembling a human being in shape being the most
highly prized. It is considered especially valuable for feverish
and inflammatiry illnesses, for hemorrhage, and for blood diseases.
Women also take it for everything form narmalizing menstuation to easing
childbirth. In a general way, it is said to promote both mental and
physical vigor; and, considering the population of China, who can quarrel
with its reputation as an aphrodisiac? In the more prosaic western
view, ginseng does promote appetite and may be helpful for digestive disturbances.
It is mildly stimulating to the central nerbous system and to various glands,
accounting perhaps for its reputation as a rejuvenator. As a demulcent,
it is helpful for coughs, colds, and various chest problems.
PREPERATION AND DOSAGE:
The root is collected after flowering. Use only thouroughly dried
root. Make it into a tea according to your taste and use as needed.
The Herb Book by
John Lust
