Ginseng is a favorite tonic, and there are different kinds of ginseng, which can strengthen the human body when properly understood, and on the contrary, it is harmful but not beneficial. Ginseng is the dried root of Ginseng, a plant of the family Wujia family. In China, the consumption of ginseng has a long history, as early as in Shennong Ben Cao Jing, it was listed as a top product. People started to buy wild ginseng from Korea in the Tang Dynasty. According to the quality of ginseng and its origin and growing environment, ginseng is divided into three varieties: wild mountain ginseng, garden ginseng and Korean ginseng. According to the processing method, ginseng can also be subdivided into raw ginseng, red ginseng and sugar ginseng. At present, the people also include Western ginseng, for which it is more necessary to distinguish and choose the right amount of tonic. Wild Ginseng Origin: Wild ginseng is mainly produced in the Changbai Mountains in Jilin, China. Wild ginseng is usually harvested between late July and September, when the fruits are ripe and red, and are easier to be found. Most of the wild ginseng is dried in the sun, after being cleaned, smoked with sulfur, then exposed to the sun for four or five times, and finally dried slowly over a charcoal fire. Efficacy: good tonic effect, but expensive. Garden Ginseng Origin: Jilin, China, hence the name “Jilin Ginseng”, which is an artificially grown ginseng. It is said that in the Qing Dynasty, about 250 years ago, the wild ginseng was transplanted and planted in the northeast of China, and gradually developed into seed cultivation, and the artificially grown ginseng was called “garden ginseng”. It is dug in September, and usually the excavated ginseng is 5 to 7 years old, because if it is dug too early, the ginseng pulp is not good enough. According to the different methods of production, garden ginseng can be divided into red ginseng and sugar ginseng. Red ginseng: Fresh ginseng is washed, cut off the root of twigs, steamed for 2 to 2.5 hours and dried or sun-dried to make red ginseng. Red ginseng is further divided into two types. The one with better shape, longer reed, longer body and longer lateral roots is the “side strip red ginseng”. The others are “ordinary red ginseng”. Effect: Warm tonic, cheap. Sugar ginseng: put the cleaned fresh ginseng in boiling water and boil it until it is about six mature, take it out and pierce holes around the ginseng body with a bamboo needle, put it in a basin, pour in sugar syrup, dip it in sugar for 24 hours and then rinse off the sugar syrup, then dry it in the sun or roast it slowly with fire. Efficacy: Calm in nature, can be eaten directly, but not as effective as red ginseng. Ginseng is also known as “Bejing Ginseng” Origin: It is the same species as domestic ginseng, but it is named because it is produced in North and South Korea. Most of the ginseng on the market nowadays is Korean ginseng. When harvesting, usually choose ginseng that is more than 6 years old, with sufficient pulp and long body. Korean ginseng is also called “Baekjeong ginseng”, which is divided into two types according to the method of production, namely Tianzhi and Dizhi. The ginseng is steamed at high temperature for 2 hours until fully cooked, then dried, the beard is removed and pressed into an irregular square column, the skin of Tianzi looks skinless and translucent; the skin of Dizi is yellow and opaque. Efficacy: warm tonic. American ginseng is also known as “American ginseng” Origin: mainly produced in the United States and Canada, with the most famous one produced in Wisconsin, USA. American ginseng, also known as American ginseng, is the dried root of the American ginseng plant of the family Cinchonaceae, and is mainly grown. Historically, it was a kind of imported valuable medicinal herb, which came into China around the 17th century. Wild American ginseng is relatively rare and is usually grown. After 4 to 5 years of cultivation, it is harvested in September to October, washed and dried. There are two types of ginseng: long-branched and short-branched, with different prices. Long-stemmed American ginseng: The main root is cylindrical or conical, single-branched, straight and rarely branched. Short-stemmed American ginseng: It is the better quality variety of American ginseng. The main root is thick and short, and the shoulders and middle section are full and swollen in a vesicular shape. The reed head is thin, most of them have been cut off, the lower end is sharply closed and blunt, some of them have several bifurcation angle cuts at the side and lower part, which are the cuts after the lateral roots are cut off. Efficacy: American ginseng is sweet and cold, can lower the fire and nourish the stomach. “Ginseng is also a traditional Chinese medicine, so not everyone is suitable to take ginseng, and the more you eat the better, especially younger children do not need to take it. In addition, wild ginseng is a great tonic for the vital energy, so it is best for older people. The medicinal properties of different ginsengs differ slightly, while the other ginsengs are warm in nature, red ginseng is generally warm in nature, raw ginseng is calm in nature, and red ginseng is slightly cool in nature. Ginseng is a great tonic for the vital energy, restores the pulse and fixes the loss of blood, tonifies the spleen, benefits the lung, generates fluid and calms the mind. Wild ginseng is especially suitable for recovery from cardiovascular disease, heart disease or heart bypass, uremia and other major illnesses. The efficacy of Bie Zhi Zhi and Wild Ginseng is similar, but Bie Zhi Ginseng has special efficacy in stopping bleeding in gynecology. For example, the famous “Dou Ginseng Soup” was used to rescue patients with hemorrhage and deficiency. Bui Zhi Ginseng has a unique effect on women during childbirth. Since ginseng promotes uterine contraction and facilitates the delivery of the fetus, taking “Dok Ginseng Soup” when the uterus is fully dilated can reduce the amount of bleeding during childbirth and help the woman recover after delivery. American ginseng is cold in nature, so it is generally suitable for all people except those with poor stomach and intestines and those with cold physical symptoms. Taking American ginseng as a tea is good for improving the immune system and is a good way for working people to maintain their health.