Panax ginseng and Chen Pi are both Chinese herbs and should be used under the guidance of a physician’s diagnosis, and there is no such thing as the correct way to eat them, so they should not be consumed blindly.
Panax notoginseng is the dried root and rhizome of Panax notoginseng of the family Wujiaceae. It is sweet, slightly bitter and warm in nature, with the effects of dispersing blood stasis and stopping bleeding (removing stasis and stopping bleeding), subduing swellings and relieving pain (eliminating swelling and pain), and can be used in the treatment of hemoptysis, vomiting of blood, blood in stools and stools, leakage of menstruation (excessive menstruation or drips and drops), and bleeding from wounds, bruises and pains, and other conditions.
Panax ginseng can be combined with other Chinese herbs and taken in decoction, or powdered and swallowed, but pregnant women should be cautious.
Chenpi is the dried mature fruit peel of orange and its cultivated varieties in the family of Rutaceae, with bitter taste, pungent and warm nature, it has the efficacy of regulating qi and strengthening spleen, drying dampness and resolving phlegm, and can be used in the treatment of epigastric (abdominal) distension, poor appetite, vomiting and diarrhea, and coughing with excessive phlegm and so on.
In addition to decoction of Chenpi for internal use, it can also be used in appropriate amount of water as tea, but it should be used with caution in cases of yin deficiency, dry cough and internal solid heat.
The use of Chinese herbs should be based on their own specific type of symptoms under the guidance of a physician’s diagnosis, and should not be used blindly on their own, so as to avoid adverse consequences. If there is any discomfort, it is recommended to consult a doctor in time.