1. Sun-dried ginseng: the taproot is about 3- 10 cm long and 0.3-2 cm in diameter. The surface is yellow-brown, with dark brown horizontal stripes and longitudinal wrinkles. The twig roots and fibrous roots have been removed, leaving only traces. Brittle, light, flat, white, with radial cracks. The smell is sweet and the taste is bitter. Roots and fibrous roots are intact, which is called "whole sun-dried ginseng". ?
2. White ginseng: It has the same characteristics as sugar ginseng, and its shape is good, similar to wild ginseng, but it is mostly straight, with long rhizome, scattered fibrous roots, short and crisp. ?
3. Rhizoma Drynariae: The epidermis of the main root has been removed, the body surface is pale yellow or white-like, and the horizontal stripes on the upper end are not obvious, but shallow longitudinal stripes and branch marks can be seen. Other characters are similar to those of sun-dried ginseng.
4. Ginseng Rubra: The taproot is about 5-20cm long and 0.7-2cm in diameter. The surface is reddish brown and translucent, with large longitudinal wrinkles, inconspicuous ring lines and branch root marks. The rhizome is yellow-brown, with 4-6 bowl-shaped stem marks on it. Hard and brittle, flat section, horny, reddish brown, and light center. It smells fragrant and tastes slightly bitter. ?
5. Stichopus japonicus: The main root is about 6- 15cm in length and about 1.2-2.5cm in diameter. The surface is light yellow, and the ring pattern at the upper end is not obvious, but many pits caused by processing can be seen. The branch roots are light brown, and the branch roots and fibrous roots are tied into oxtail shape with threads. The cross section is white. The smell is fragrant, but the taste is sweet and bitter. ?
6. Side ginseng: It has the same characteristics as red ginseng, but it is generally characterized by long rhizome, round body length and long branch roots. ?
7. Organic ginseng: no pesticide residue, no chemical fertilizer and no transgene. The ingredients and effects of ginseng are preserved to the greatest extent.
6, wild ginseng: also known as ginseng. The taproot, short rent, is as long or short as the rhizome, and has two main branches, which look like a human body. There is a thin and deep horizontal ring at the upper end. The rhizome is slender, generally 3-9 cm long, and the upper part is twisted, commonly known as "wild neck reed". The reed pots are dense, and the lower part is smooth without reed pots, commonly known as "round reed". The fibrous roots are sparse, about 1-2 times of the main roots, flexible and not easy to break, with obvious verrucous protrusions (pearl points).
They are all yellow and white, and the skin is delicate and smooth. Strong smell, sweet and sour taste. Reed bowls are densely planted on all sides of the upper part of the rhizome, and long reeds are arranged on the lower part of the rhizome. There is a thin and deep dense spiral at the upper end of the main root. Generally, there is no grain in the middle and lower parts. The fibrous roots are sparse and long, and are not easy to break. There are obvious verrucous protrusions on it. ?
9. Ginseng beard: Ginseng beard is the most common, and its performance is similar to that of ginseng beard, but its function is smaller and milder.
10, garden ginseng: there is a reed bowl on one or both sides of the rhizome, but there is no garden reed. There are thick horizontal stripes on the upper end of the taproot, which are not spiral, and sometimes horizontal stripes can be seen all over the body. The fibrous root is broom-shaped, short and brittle, and there is no obvious wart on it.
1 1, radix ginseng: the main root is 5-15cm long, with yellowish and translucent surface, obvious longitudinal wrinkles and brown horizontal stripes at the upper end. The twig roots and fibrous roots have been removed. Hard and brittle. The section is flat, transparent and horny. The smell is sweet and the taste is bitter. ?
12, Yishan ginseng: the shape is similar to that of wild ginseng, but the lower part of the main root is often fat, the grain is thick and shallow, and it often continues to the middle of the main root, and there are fewer pearl points in the fibrous root. ?
13, Korean ginseng: Ginseng produced in North Korea, commonly known as Korean ginseng, also known as Bizhi ginseng and Korean ginseng. Commodities are divided into Korean red ginseng and Korean white ginseng, and the red one is the best.
14, Korean red ginseng: the processing method is the same as that of domestic red ginseng. The body is relatively strong, with double horseshoe-shaped reeds shoulder-length. The single reed is called "single bowl reed", which is deep in the middle, with neat edges and hard quality. The taproot is about 6- 10 cm long and about 1-2 cm in diameter. The surface is reddish brown, along the grain, the upper part is yellow, and all edges are vertical. Branches and roots bend and cross. Quality and powerful weight. The cross section is horny and shiny, with chrysanthemum patterns. The aroma is rich and the taste is sweet and bitter. ?
15, Korean white ginseng: reed head is similar to garden ginseng, and its body is cylindrical. The surface is yellow and white with light brown fine lines. Most of the fibrous roots were removed and spongy. This section has a center. Slightly fragrant, slightly sweet and slightly sour. ?
Extended data:
Economic value of ginseng:
Ginseng has been known as the "king of herbs" since ancient times, and it is a good product for nourishing yin and benefiting qi, consolidating the foundation and cultivating the yuan. It contains many kinds of saponins and polysaccharides. The lixivium can be slowly absorbed by the skin without adverse stimulation, and can dilate skin capillaries, promote skin blood circulation, increase skin nutrition, adjust skin water-oil balance, and prevent skin dehydration, hardening and wrinkling.
Ginseng active substance can inhibit the reducing performance of melanin, make skin white, tender and smooth, enhance skin elasticity and regenerate cells, which is most suitable for skin care and beauty. Soak ginseng directly in 50% glycerin, and wipe your face with glycerin after 10, or fry ginseng into thick juice, pour a little face wash water every day, and wipe your face with glycerin or ginseng water containing ginseng, which can make your skin quite moist.
Baidu encyclopedia-ginseng