My wife often cooks with ginseng. She slices the ginseng thin and it goes into the wok with what she is cooking—tofu, cabbage, edamame, Bok Choy, etc. Ginseng is a dried root that the Chinese believed possesses magical powers because it’s shaped sort of like a little person.
The Chinese also use Ginseng as a powerful herbal medicine.
At one time, modern scientists rejected these claims, but recent research shows it does help the body resist illness and heal damage caused by stress by stimulating the immune system.
Because I only eat ginseng with food my wife cooks, I’ve never taken the herb for its healing properties but I love what it does for flavor.
Records in China show that ginseng was used as an herbal medicine over 3,000 years ago and in cooking as far back as 5,000 years. Chinese emperors valued ginseng enough to pay for the herb with its weight in gold. In America, ginseng was also used by several North American Indian nations. Source: Ancient Ginseng History
Lloyd Lofthouse is the award-winning author of My Splendid Concubine [3rd edition]. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.
His latest novel is the multiple-award winning Running with the Enemy.
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