What is the difference between ginseng, red ginseng and Korean red ginseng under the forest in Tongrentang space capsule?

First of all, let me explain to you the difference between Korean red and red ginseng.

In terms of origin, Korean ginseng is produced in South Korea and Korean Peninsula. Ginseng Rubra is mainly produced in three northeastern provinces of China, such as Jilin, Liaoning and Heilongjiang.

Judging from the growth habit, Korean ginseng is afraid of both cold and heat. If you grow in a sunny place, the soil must be dry and the rain is not allowed to stagnate. Red ginseng likes cold and humid climate and is hardy. Prefer oblique and diffuse light, avoid strong light and high temperature.

From the morphological point of view, the reed head at the top of Korean ginseng is short and thick, and the reed bowl is obvious and big. Double reed is called butterfly reed, which is one of the symbols of high quality ginseng. In addition, the top Korean red ginseng has cricket stripes on its surface, which is hard in texture, with mirror-like luster in cross section, chrysanthemum pit, fragrant smell, strong bitterness and bitterness, and the thicker the ginseng strips, the better the quality. The yellow skin is called yellow jacket, and the upper body is as wide as a reed head, which is also called the general's shoulder, which is also the main symbol to distinguish Korean red from domestic red ginseng.

Judging from the body color and smell, Korean ginseng is dark red, dull, unique in aroma and slightly bitter and sweet in taste. Red ginseng is ruddy and lustrous, slightly fragrant and single-minded, and sweet and slightly bitter.

Finally, talk about the efficacy. Korean ginseng has the efficacy of invigorating vitality, nourishing and strengthening, promoting fluid production to quench thirst, calming the heart and improving intelligence, and is suitable for people with fright, insomnia, physical weakness, heart failure, cardiogenic shock and so on. Ginseng Radix Rubri has the effects of invigorating primordial qi, restoring pulse, benefiting qi and enriching blood, and is suitable for asthenia, cold limbs and weak pulse, qi failing to absorb blood, metrorrhagia and bleeding, heart failure, cardiogenic shock, etc.

Well, that's the difference between Gao Lihong and Red Ginseng. Then let's talk about what Moriyama ginseng is. From the growth mode, ginseng can be divided into round ginseng, transplanted ginseng, wild ginseng and undergrowth ginseng.

Transplanted wild ginseng

It is a variety artificially cultivated by transplanting wild ginseng seedlings into their own ginseng fields. Transplanted from wild natural environment to mountain pond bed planting environment, so it is called Yishan ginseng.

Garden ginseng

Ginseng cultivated artificially in the garden is called garden ginseng, and most people call this species "ginseng". Garden ginseng can be divided into sun-dried ginseng, white ginseng (sugar ginseng) and red ginseng due to different processing methods.

Wild ginseng

Generally, it grows in primitive alpine forests at an altitude of1000 ~ 2000m. Due to the change of natural environment and the continuous excavation of human beings, it is extremely rare at present and is a precious green natural tonic.

Linxiashen

It simulates the growth habit and ecological environment of wild ginseng, selects the mountain forest suitable for the growth of wild ginseng, adopts artificial sowing and grows naturally without any artificial management. After more than 20 years of natural growth, the quality of ginseng under the forest can be comparable to that of ginseng of the same age. Has the functions of invigorating primordial qi and enhancing the functions of human organs.

In order to increase your reading speed, Dongxing Herbal Girl called them "Ginseng" and recommended several ways to eat ginseng products.

Soup-making: Slice 5g of Ginseng, clean and chop black-bone chicken into small pieces, put them into a soup pot, add appropriate amount of water, and stew together 1 hour.

Soaking wine: put the whole ginseng into a glass bottle, add more than 40% white wine, seal it in the shade, and drink it after soaking for half a month.

Tea making: Take 3 grams of sliced ginseng, put it in a teacup, and add boiling water to brew it repeatedly for drinking.

Stew soup: slice 5g of ginseng, put it in a stew pot, fill it with water, cover it, steam it in the pot for 3 hours before taking it.

Chewing: Slice ginseng, take 2 pieces, chew in your mouth, and then swallow.

Crushing: Ginseng is crushed into fine powder and swallowed, generally 1 ~ 1.5g each time, 1-2 times a day (the dosage depends on personal physique).

Medicinal diet: 5g of ginseng is stewed with lean meat, chicken and fish. 1 hour before eating.