GINSENG is the root of a slow-growing perennial herb native to the mountain forests of north-eastern China, the Korean peninsula, and the far eastern regions of the Russian Federation. Both sweet and a little bitter, this aromatic root warms the inner organs and strengthens the immune system. It fortifies the liver and the kidneys, increases energy, suppresses thirst and calms the mood. It also sharpens intelligence. Regular intake of ginseng improves the body's ability to deal with urgent or sudden issues and increases mental flexibility. It is useful for sufferers of anaemia, insomnia and frequent sweating. But healthy young adults and children should not take ginseng as it can induce over-excitement, a feeling of bloatedness in the stomach, loss of appetite, insomnia and unnaturally early onset of sexual maturity. There are several ways to take ginseng: 1. Ginseng soup. Take five to 10 grams of ginseng and steam it over water or boil it on a low heat for about an hour. Let it cool to a safe temperature, and then drink the remaining water or soup which will contain many nutritious elements. Ingest it on an empty stomach once a day, preferably in the morning. 2. Ginseng capsules. Take two capsules two or three times a day. 3. Ginseng slices. Take two slices two or three times a day. 4. Ginseng powder. Take one gram two to three times a day. If you plan on taking ginseng long-term, the latter three methods are recommended. They are applicable throughout the four seasons of the year. The soup is most effective for patients with serious conditions. It will relieve symptoms rapidly. Do not drink tea or eat carrots or radishes when taking ginseng as these will reduce or alter the therapeutic effects of ginseng.
(By Doctor Cai Guanqiu from Shanghai Shuguang Hospital)