AMERICAN GINSENG

AMERICAN GINSENG - DRIED

There are many different variations of ginseng ranging from Chinese, Peruvian (Maca), American, Canadian to Korean and more. Although China is the leading producers or ginseng, it is well known that the highest quality of ginseng comes from Wisconsin due to the nutrient rich soil and perfect temperature climates there. The long and cold winters allow the ginseng to reach its max potency. When the soil freezes it causes the ginsenosides, vitamins, and minerals to form in the roots at higher concentrations which mean better health benefits.

Why is ginseng so expensive compared to other herbs? Well, it takes at least 4 years for the root to fully mature. It is also very temperamental and labor intensive to produce. Fungicides and herbicides are avoided therefore there are weeds that must be pulled. When harvesting the ginseng it is all sorted by hand to remove damaged and discolored roots before being dried.

The best way to use and take ginseng is dissolving or rehydrating it in hot water. Typically in herbal soups or steeping in tea for 30 minutes. It has been used as Chinese medicine for ages to increase strength, blood volume and reduce body temperature. Ginseng's potent antioxidants is said to reduce inflammation, boost immune, and promote overall health.

It contains many minerals such as potassium, calcium, phosphorous, magnesium, silicon, and selenium. It doesn't end there, it also includes vitamins E and B vitamins such as B7 & B12! But most importantly it produces ginsenosides and gintonin compounds which is a majority of the plant's health benefits.