Spices & |
HERBS | |
SPICES |
Ajwain
:: Allspice ::
Bay Leaf ::
Black Cardamon ::
Green Cardamon ::
Cinnamon ::
Cloves ::
Cumin ::
Cayenne Pepper
|
VEGETABLES |
Ginseng is English which has derived from the Chinese word 'renshen'
which means man root. It is an ancient Chinese folk medicine thought to
have wonderful healing properties.
Ginseng is basically a native of Manchuria, Chinese tartary and also
found in other parts of eastern Asia, Korea and Japan.
There are varieties of ginseng as it can be distinguished from Asian and
Chinese ginseng.
Ginseng plant is a smooth perennial herb having large, fleshy roots that
are 2 to 3 inches in length and ½ to 1 inch in thickness.
The roots of ginseng are slow growing and the main part of this plant
is spindle in shape, heavily circulated with a slight terminal projecting
point.
The colour of the roots appears to be pale yellow or brownish having
aromatic warmth but no smell or fragrance.
The plant stem is erect of about one foot high and bears three leaves
which are segmented into five toothed leaflets and a single terminal umbel
bearing with yellow flowers.
The fruit of ginseng grows in cluster having red berries.
The cultivation of ginseng is hard as it thrives in loose, rich soil
with partial shade.
Most of the species of this genus requires green house treatment in
American cultivation.
Ginseng is cultivated in northern hemisphere in eastern Asia mainly in
china, Siberia and Korea, but typically in cooler climates.
Roots.
Ginseng contains amount of resin, starch, gum and small amount of
volatile oil.