Difference between Wild Ginseng, Korean Ginseng and American Ginseng

Where it grows

Wild ginseng grows in the wild, mainly in the Changbai Mountains and the large and small Xing'an Mountains in the northeast of China, as well as in the primitive forests in the Far East of Russia and the northern part of the Korean Peninsula. It has very high requirements on the growing environment, with suitable altitude, temperature, humidity and soil, and it takes decades or even hundreds of years to grow into. 

Korean Ginseng is mainly produced on the Korean Peninsula (South and North Korea) and is grown artificially. It usually grows in mountainous areas with low altitude, where the climate is warm and humid and the soil is fertile. Korean Ginseng has a set of fixed methods, from selecting seeds to harvesting and processing. 

American ginseng, also called western ginseng, is native to North America, with the United States and Canada being the main places of origin. It prefers cool, moist forests, and grows at an altitude of about 1,000 metres, where the soil has a lot of humus and good drainage. Now some places in our country also planted, but compared with the North American production, there is a difference in quality and effect. 

Characteristics

The main root of wild ginseng is thick and short, shaped like herringbone, diamond or cylinder, with dark colour, fine wrinkles on the surface and hard to touch. The fibrous root is thin and long, with small bumps called ‘pearl points’, which is a distinctive feature of wild ginseng. Its reed head (the part connecting the root and stem) is thin and long, with many small pits (reed bowls) on it; the longer it grows, the longer the reed head and the more small pits it has. 

The main root of Korean Ginseng is thick and straight, like a spindle or a cylinder, the surface is reddish brown or yellowish brown, shiny and hard. The fibrous roots are short and thick, with few branches and no ‘pearl points’. The reed head is thicker and shorter, with fewer small pits on it. Processed Korean Ginseng is darker in colour and neater in shape. 

The main root of American ginseng is like a cone or spindle, the surface is light yellow or yellowish-white, with many fine wrinkles and a brittle texture. The fibrous roots are few and fine, with no ‘pearl points’. The head of the reed is thin, the small pit on it is not obvious, and the overall appearance is thin. 

Effects and Suitable People

Wild ginseng has a strong tonic effect as it replenishes vital energy, enhances stamina, replenishes the spleen and stomach, replenishes qi and blood, aids sleep and improves memory. It is suitable for people who are extremely weak, just after a serious illness, or have insufficient vital energy. However, it is warm in nature, and it is easy to catch fire if you eat too much of it. People who have a hot constitution and are prone to catch fire should be careful, and ordinary people should not eat it casually, and it is better to listen to the doctor. 

Korean Ginseng is warm in nature and can replenish vital energy, tonify blood, quench thirst and help sleep. Its nourishing effect is gentle and long-lasting, suitable for people who are weak, have insufficient qi and blood, have no energy and cannot sleep. People who often feel tired and have poor immunity will benefit from eating Korean Ginseng in moderation, but they should not eat more of it, or they may get on fire. 

American ginseng is cool in nature, which can tonify the qi, nourish the yin, clear the heat and produce fluids. It is suitable for people who have a hot constitution, easy to catch fire, and have a deficiency of yin and fire. American ginseng is suitable for people who often stay up late, are under stress, have dry mouth and sore throat. It can also improve immunity and fight fatigue, but the effect of replenishing qi is relatively weak. 

How to eat 

Wild ginseng is very precious and there are rules on how to eat it. It can be sliced and stewed with chicken and pork ribs; it can also be ground into powder and drunk with warm water; it can also be brewed into medicinal wine. No matter which way of eating, you should pay attention to the amount and not eat more. 

Korean Ginseng can be eaten in many ways, can be sliced and contained, brewed tea, but also stewed soup, porridge. In Korea, people also use it to make cakes and drinks. The processed Korean Ginseng is more gentle, suitable for long-term moderate eating. 

American ginseng can be eaten in many ways, sliced and held in the mouth or brewed in tea is very convenient, can also be used to make soups and stews, and ground into powder for drinking. It is cool in nature and suitable to eat in summer, which can clear heat and replenish qi. 

After reading the above, you should be able to distinguish wild ginseng, Korean Ginseng and American ginseng. When choosing ginseng, it should be according to your own physical condition and needs, and should not be eaten more than one, so that it can play a good role in nourishing.