ILHWA Korean Ginseng offers products such as capsules, extracts, tea and honeyed root that can be consumed directly. You don’t have to go through the trouble to prepare ginseng for consumption. However, one of the most common questions that people have is on how to prepare and consume ginseng.

Although ginseng is an oriental medicinal herb, it is used quite a lot in Korean cuisine. Whole ginseng root and ginseng slices are used quite extensively in teas and soups. In fact they can also be chewed on without any preparation. Korean Ginseng capsules and extracts are more popular with the typical customer who does not want to consume uncooked ginseng.

Most oriental people would normally just throw a handful of ginseng slices into a pot of chicken soup and allow it to simmer for a couple of hours. The root will then become soft and is either mashed into the soup or taken out and eaten separately.

Ginseng tea is also a popular method to prepare and consume ginseng. The tea is prepared from whole roots, slices, ginseng tea slivers or tea bags. When the whole root of ginseng is used for cooking, it is usually sliced or broken into smaller pieces so that it doesn’t take too long to cook. To prepare ginseng tea, about 2-3 grams of ginseng per cup is used. It is very simple to prepare ginseng tea. Just add ginseng to hot water, steep for as long as you want depending on how strong a taste you prefer. The longer the slices are simmered, the stronger the taste.

Or you can slow boil for at least an hour and then drink the tea on an empty stomach. The ginseng slices can also be reused quite a few times to prepare tea, and then it can be eaten as well. You can also mix ginseng tea with other types of tea if the taste is not to your liking.

Ginseng root slices easily after being micro-waved for a few seconds or warmed in the oven for a few minutes. The slices can be chewed or brewed.

Ginseng slices are also often added to stir fried vegetables. Ginseng powder can be mixed with flour in baked dishes or simmered in the water while cooking rice.

While cooking, experts advise that metal pots be avoided because they can reduce the effectiveness of anti-oxidants present in ginseng.

Ginseng root is also made into a tincture using alcohol. The ginsenosides present in the ginseng are soluble and preserve well in alcohol. To prepare this, chop ginseng finely or put in the blender with alcohol. Vodka or any clear liquor can be used. The alcohol completely covers the roots and the solution is kept sealed in a glass bottle for more than a month. It is shaken frequently to promote the extraction and after about a month the liquid is strained and can be kept for up to 3 years. For a daily serving, only about half a teaspoon or slightly more is required.

While the prepared products are readily available as capsules, extracts and tea bags are a much easier method to consume ginseng and exactly the same benefits result from it as any other mode of consumption.