ABSTRACT
Several varieties of ginseng exist in the world, the best known is Panax ginseng of the family Araliaceae. It grows mostly in the mountainous forests of the Jilin, Liaoning, and Heilongjian provinces of China. Panax ginseng is also distributed in northern Korea and the Eastern Maritime area of Siberia. Garden-cultivated ginseng is called garden ginseng, and the wild variety is known as mountain ginseng. Today, most ginseng is cultivated. It is harvested in autumn and the root is washed clean after the removal of the lateral roots and rootlets. It is dried in the sun or roasted and is then called “sun-dried” or “white ginseng.” After steam cooking, dried ginseng turns a red-brown color and is known as “red ginseng.” When soaked in syrup, it is known as “sugar-processed ginseng.” The sliced root is a powerful Qi tonic and antiaging medicinal herb (Dong et al., 1998). https://s3-euw1-ap-pe-df-pch-content-public-p.s3.eu-west-1.amazonaws.com/9780203050040/86743b54-459f-4502-a9f1-33f21b13726a/content/figpg87_001_B.jpg" xmlns:xlink="https://www.w3.org/1999/xlink"/>
