Transplanted mountain ginseng
Semi-wild ginseng: young wild seedlings transplanted into forest plots, or nursery ginseng moved to mountain woodland, and grown on for years. Sold as whole dried roots with head, body and trailing legs, sliced thin for the double-boiler, it sits between garden and wild ginseng in strength, price and its clean bitter-sweet flavour.
TCM properties
Nature · warming Flavour · sweet、bitter Meridians · spleen、lung
Traditional food therapy
In the tradition it is a gentler ginseng, double-boiled to replenish qi, generate fluids and calm the spirit, often stewed alongside another ginseng so the two balance each other.
Cautions: read first
- Ginseng of any kind is off the menu while you have a cold or fever
- Take care if you have high blood pressure
- Take care with yin deficiency and rising fire, or a dry hot constitution
- Folk practice avoids taking it with white radish or strong tea
- Pregnant women should ask a Chinese medicine practitioner before taking it
Preparation
Slice it thin and put it straight into the double-boiling jar (燉盅) to cook with everything else.
Origin · Geo-authentic (道地) source
The Changbai Mountains, Jilin. Hard to find in Australia; ask a specialist ginseng house
Availability in Australia
Herbal shops / specialists
