How to prepare
1. Keep steeped in water for 10 minutes and wash the coarse dirt using the water pressure.
2. Scrub off the fine dirt and soil using a toothbrush.
3. Rinse with water and dry with a clean cloth to remove the moist or leave at temperature for 10
minutes.
4. Trim the fine roots. The fine roots taste bitter. Some, however, eliminating the bitter taste and
infuse for a tea or stock base.
5. Cut the dragon head. Or leave it as it is for the decorative dish.
Intake/dosage
- For tea boiling, add 100–150 g of the fresh ginseng with 10 g of jujubes in water and boil down to
the 1/3 of the water. Take one to two times between meals a day.
- For juice making, blend the one to two pieces of the fresh ginseng roots with milk (200 ml) and
honey for a rich flavor cup glass of juice.
- For making the honey ginseng paste, chop the ginseng and marinate with the honey. Add water
to serve or just take a spoonful of the paste.
- For Samggyetang (chicken soup), fill the chicken with three to five pieces of the roots, walnuts,
dates, garlic and ginger and simmer to make the health food.
How to store
If not washed,
Spray the moss with the sufficient water and wrap with a paper to contain in a plastic bag, and then in the zipper bag for double protection and store in the fridge or in a well-ventilated area.
Check the ginseng once a day for water spraying.
If washed
Prepare the ginseng to the corresponding recipe, chopping for tea making, drying for dried
ginseng and store in the fridge or in the freezer, which keeps for a long duration.
For the honey marinated ginseng, slice the ginseng and add honey to keep in the fridge. (Use the
ginseng completely dried up for marinating).
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