What are the differences between red ginseng and ginseng

Red ginseng and ginseng are actually different types of ginseng, but we all know that the health value of ginseng is relatively high, so if they can be used correctly, it will be more beneficial to our health. Red ginseng is a cooked ginseng, which has excellent effects of replenishing qi, nourishing yin, benefiting blood, and calming the mind. Ginseng is the general term for all ginseng varieties. It is safe and healthy, and can nourish and strengthen the body very well. However, it is generally not recommended for healthy people to take it, and it is not recommended to take excessive amounts of ginseng for tonic.

Red ginseng is a cooked ginseng that is artificially processed. The processing steps include soaking, washing, sorting, steaming, airing, and drying. Red ginseng is sweet, slightly bitter and warm in nature; it enters the spleen, lung and heart meridians. They all have the effects of tonifying Qi, nourishing Yin, benefiting blood, promoting the production of body fluids, strengthening the heart, invigorating the stomach, and calming the nerves; their main indications and functions are to greatly replenish vital energy, restore the pulse and consolidate the body, and benefit Qi and retain blood. It is used for physical weakness and imminent collapse, cold limbs and weak pulse, inability of Qi to retain blood, metrorrhagia, heart failure, and cardiogenic shock.

Ginseng is a perennial herb that prefers a cool and humid climate. It mostly grows in mixed coniferous and broad-leaved forests or miscellaneous woods on gentle slopes or sloping lands at an altitude of 500 to 1100 meters in the mountains where the temperature difference between day and night is small. Because the root is enlarged, spindle-shaped and often forked, and the overall appearance is quite similar to a human head, hands, feet and limbs, it is called ginseng. In ancient times, ginseng was elegantly called Huangjing, Dijing, and Shencao. Ginseng is known as the "king of herbs". The cultivated ones are called “garden ginseng”; the wild ones are called “mountain ginseng”; the ones that are sown and grow naturally in the wild are called “forest ginseng”, commonly known as “seed sea”. It is mostly harvested in autumn; garden ginseng is sun-dried or oven-dried, and is called "raw sun-dried ginseng"; fresh roots are pierced with a needle, soaked in sugar water and then dried, and are called "sugar ginseng"; wild ginseng is sun-dried, and is called "raw sun-dried wild ginseng". After being steamed and dried, it is called "red ginseng".

Ginseng has a very high tonic and health-care value. It can help us improve our body's immune system, replenish qi and blood, and restore vitality. However, we also need to be reminded that although ginseng has a high health-care value, it cannot be taken blindly, especially for healthy people. It is not recommended to take ginseng indiscriminately to avoid other adverse effects.