Ginseng is a commonly used medicine in traditional Chinese medicine, which is warm in nature, bitter in taste and slightly sweet. Treat serious illness, chronic disease or massive hemorrhage and collapse,

Spleen and stomach weakness, decreased sexual function, etc. Has the effects of strengthening heart, calming nerves, lowering blood sugar, relieving fatigue, and inducing diuresis. because

Different processing methods and producing areas have different names and effects of processed ginseng. Because of the variety of ginseng,

Many, coupled with fake and shoddy ginseng flooding the market, make the market supervision and management of ginseng appear certain difficulties. In order to maintain consumption

It is necessary to introduce some identification methods of true and false ginseng and different varieties of ginseng. Ginseng is a plant of Araliaceae.

Its dried roots are mainly distributed in three northeastern provinces of China. Born in a dense forest, I like cold and humidity.

Good water, deep soil, rich humus and loose and fertile sandy loam are suitable. Autumn after ginseng cultivation for 5-6 years.

Harvesting in the season, washing and drying in the sun, and the light yellow surface is called raw ginseng; After scalding the needle, soak it in sugar solution and dry it. colour

White ginseng is yellow and white; Remove the lateral roots, steam dry, and those with reddish brown surface are called medicinal ginseng. Imported ginseng, order

There were Korean red ginseng and American ginseng before. Ginseng grows for a long time, with thick pulp, long reed, dense bowl, full body, fine grain and firmness.

It is best to be tenacious and unbreakable. According to different varieties, it can be classified and identified as follows: sun-dried ginseng: the main root is cylindrical or spindle-shaped.

Hammer-shaped, with a thin rhizome (reed head) at the upper end, 4-6 adventitious roots crossing and sparse bowl-shaped stem marks (reed bowl).

Arranged mutually, the lower part is divided into 2-4 branches and a small number of lateral roots, and the surface is light yellow with irregular longitudinal wrinkles and fine wrinkles.

The horizontal stripes of the roots are very thin and broken into rings. The section is yellow and white, and there are scattered yellow-brown spots in radial cracks, which has a special fragrance.

Gas, slightly sweet and slightly bitter. Red ginseng: Most of the lateral roots have been removed, and the surface is reddish brown, translucent or slightly shiny, and the quality is firm.

Hard, reddish brown in section, relatively flat, horny, sweet and slightly bitter. White ginseng: loose body surface, light yellow or yellow.

White, sweet. Wild ginseng: the reed head is long, and there are reed bowls on all sides. The upper end of the main root has a thin and deep spiral, and the middle

Generally, there is no grain in the lower part. There are two main branches, ginseng must be sparse and slender, and there are obvious verrucous processes on it. North Korea; South Korea

Red ginseng: produced in North Korea, its original plant is the same as domestic ginseng, but the processing method is slightly different. Its thick-necked reed lacks many links;

The surface is reddish brown, with a "yellow coat" on the upper part, and there are obvious longitudinal ridges around the body, which are tight and heavy, and the cross section is chrysanthemum-shaped.

Stripes, rich fragrance, sweet and slightly bitter taste. American ginseng: produced in the northern United States and Canada, different from domestic ginseng, its characteristics

And their effects are different. Its main root is cylindrical or long spindle-shaped, without reed head, branched root and fibrous root, and its surface is light brown or yellow.

Similar to white, with dense pinstripes. Easy quality, flat section, light yellow. Sweet, slightly bitter, cool. sometimes

In order to make huge profits, a few people introduce and sell varieties similar in appearance to ginseng, and pretend to be red after processing.

"Ginseng" or "dried ginseng" to harm consumers. Common counterfeits are: the root of Solanaceae plant, ginseng: produced in Shaanxi.

Xihuashan and other places. Brown after processing, with one or more roots at the top, hard and brittle, and thin section.

Shooting texture, slightly bitter, slightly numb tongue, toxic. It often causes poisoning after taking it. The root of cowpea (Leguminosae): Being.

Round cone or spindle, few branches, slightly flat, no reed bowl. The surface is reddish brown with light lenticels on the side.

Grooves, without the unique horizontal stripes of ginseng, are fibrous after peeling. The cross section is slightly 1-2 layers of brown ring. Light taste

Beans smell of fish. The root of Phytolacca acinosa; Cylindrical, few branches, full and plump, reddish brown. Shangtoushen

Leave a cylindrical stem, hollow (which can be distinguished from the reed head and is one of the characteristics of ginseng). There are many obvious layers of light brown on the cross section.

Heart-shaped ring pattern. The taste is slightly sweet and bitter, and the tongue is numb after chewing for a long time. Eating raw is poisonous. In addition to the common fakes mentioned above, there are some others.

As long as people follow the basic characteristics of ginseng (such as whether there is a reed head, a reed bowl, a thin horizontal strip and a cross section)

Whether there are chrysanthemum patterns, etc. ) it is not difficult to identify. Identifying different varieties and authenticity of ginseng is beneficial to the general public.

Consumers supervise the drug market, thus promoting the improvement of product quality and management methods and ensuring the people.

This medicine is safe and effective.