Panax Ginseng: The Monarch of Herbs in Traditional Chinese Medicine
When it comes to tonic herbs in traditional Chinese medicine, the first thing people think of is ginseng. Indeed, ginseng is hailed as the “king of herbs.” It is both a medicine and a tonic, one of the most precious herbs with the longest history of use. It was first recorded in China’s earliest pharmacopeia, the Shennong Bencao Jing, and its therapeutic value is recognized around the world. For generations, people have sought it out as a supreme health elixir.
Ginseng is a very special plant. Its root often resembles the human form, and its leaves look like an open hand: each stalk bears five leaflets, the two at the ends shorter and the three in the middle longer, with the central leaflet longest—just like a middle finger.
In TCM theory, ginseng is sweet, slightly bitter, and mildly warm, entering the spleen, lung, heart, and kidney meridians. Its sweet-warm nature tonifies without dispersing, and its slight bitterness prevents stagnation—giving it powerful Qi-tonifying action. It both strongly replenishes original Qi (yuan Qi) to treat collapse from extreme deficiency, and tonifies spleen and lung Qi.
Flavor & Meridian Entry
Sweet, slightly bitter, mildly warm. Enters the spleen, lung, heart, and kidney meridians.
Functions
– Greatly tonifies original Qi
– Restores collapse and secures the pulse
– Tonifies spleen and augments lung
– Generates fluids and nourishes blood
– Calms the mind and enhances cognitive function
Indications
– Qi collapse with cold limbs and faint pulse
– Spleen deficiency with poor appetite; lung deficiency with wheezing and cough; impotence and uterine cold
– Qi deficiency with depleted fluids, thirst from internal heat
– Qi and blood deficiency, chronic illness with emaciation
– Heart Qi insufficiency with palpitations and insomnia
Few single herbs can stand alone as a formula; ginseng is one of them. A decoction of ginseng alone is called “Solo Ginseng Decoction” and can even rescue someone in extremis. In multi-herb formulas, ginseng is almost always the last and most precious ingredient added. As a supreme Qi tonic, ginseng may be taken in many ways:
Double-Boiled Herbal Cuisine
Slice or use a whole root of ginseng, soak 30 minutes, then simmer with chicken, duck, or pork over low heat for one hour. Drink the broth and eat the meat.
Ginseng Tea
Thinly slice ginseng. Use 5–10 slices per cup, pour boiling water over them, cover and steep for 30 minutes. Drink as tea, re-steeping until the flavor fades.
Medicinal Wine
Slice or use a whole ginseng root. Steep in 50–60° C white liquor. Sip moderately to dispel wind-cold, invigorate blood, and unblock the channels.
Powdered Ginseng
Slice or grind ginseng into a fine powder and take directly by mouth. This yields the most concentrated effect—especially appropriate for wild mountain ginseng.
