- The main components of red ginseng are triterpene saponins, but also contain volatile oil, polysaccharides, amino acids, trace elements, peptides and so on. Triterpene saponins and polysaccharides are the main pharmacological active components of red ginseng.
- Red ginseng can be combined with wolfberry, ganoderma lucidum, deer antler and other wine. 1, wolfberry: with clean gauze will be red ginseng, wolfberry, rock sugar package together, suture the wound, and then put the medicine bag into white wine sealed, 2, ganoderma lucidum: Put red ginseng and ganoderma lucidum into white wine, soak for a period of time, and then drink a small amount. Red ginseng and ganoderma lucidum wine, have very good effect.
- 3. Deer antler: Put red ginseng and deer antler into a pot and boil for a period of time, then put in white wine, cover with a lid, and then put away and soak for half a month. It’s especially good to take in winter. It has a good effect on people who are afraid of cold and cold limbs.
- 1, red ginseng wolfberry wine Ingredients: red ginseng 15 grams, wolfberry, old rock sugar, white wine Recipe: Place all ingredients in a wine jar and seal for two weeks.
- 2. Red ginseng deer Antler wine Ingredients: red ginseng 15g, antler 10g, pure grain wine Method: All ingredients into the wine jar, sealed for 15 days.
- 3. Red ginseng Reishi wine Ingredients: 15 grams of red ginseng, 10 grams of ganoderma lucidum, rice wine Method: All ingredients into the wine jar, sealed for 20 days.
- 4. Red ginseng and Astragalus wine Ingredients: red ginseng 15 grams, Astragalus 10 grams, angelica 20 grams, white wine Method: Place all ingredients in a wine jar and seal for one month.
Product Description
The primary root was spindle-shaped, cylindrical or flat square, 3~10cm long and 1~2cm in diameter. Surface translucent, reddish brown, occasionally opaque dark yellow-brown patches, with longitudinal furrow, wrinkle and fine root marks; The upper part sometimes has intermittent inconspicuous ring grain, the lower part has 2~3 twisted cross-branched roots, and with curved fibrous roots or only fibrous root remnants. The rhizome (reed head) is 1~2cm long, and there are several concave stem marks (reed bowl), and some have 1~2 intact or broken adventitious roots (taro).