If red ginseng is moldy, it cannot be eaten. Mold may produce aflatoxin, which is carcinogenic, and if consumed, it is easy to have diarrhea, vomiting or even toxic shock. The preservation of red ginseng is usually packed in a wooden box and placed in a cool, dry and ventilated place for preservation, or the dried ginseng can also be packed in a plastic bag and put into the refrigerator storage cabinet for preservation. Secondly, you can also take an airtight container, such as boxes, tanks, cylinders, etc., in the bottom of the container to put the appropriate amount of desiccant, and then the ginseng wrapped in paper into the lid closed, can prevent moths, mold. Red ginseng is the steamed root and rhizome of ginseng of the family Wujiaceae, with a sweet and slightly bitter taste and warm medicinal properties. It has the efficacy of replenishing vital energy, restoring the pulse and fixing detachment (restoring the normal pulse and preventing material detachment) and benefiting qi to ingest blood (preventing bleeding by means of replenishing qi), red ginseng can be used to treat the symptoms of qi not ingesting blood, deficiency and desire for detachment, and cold limbs with a weak pulse. Red ginseng can be decocted and taken internally, or brewed into wine for drinking. When taking red ginseng, it is important to follow the doctor’s prescription strictly and not to increase or decrease the dosage by oneself. When used with other drugs, red ginseng can be decocted separately, and then the decocted soup can be mixed and taken. Adverse reactions are not clear, and should not be used with quinine. Patients are advised to consult the doctor in time if they feel unwell, and should not use the medicine by themselves to avoid delaying the condition.