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Shape of Korean Ginseng

Structure & Classification

Korean ginseng is a perennial semi-shade herb (a plant whose aerial part dries up and just the root remains the winter and then continues to grow in the spring). In botany, it belongs to the Panax genus of the Araliacea family and its botanical name is 'Panax ginseng C.A. Meyer' named for Carl Anton von Meyer of the former Soviet Union in 1843. Panax is a compound word of 'pan' derived from 'pana,' meaning 'all,' and 'ax' from 'axon,' meaning 'treatment,' in Greek. This is because Korean ginseng has historically been used as a traditional medicine to treat many types of diseases as well as improve general well-being.

Classification by Process

Fresh Ginseng

Unprocessed ginseng after it is digged up in a field, called Saengsam.

White Ginseng

Fresh ginseng, with peeled skins or dried raw. It is divided into Jiksam (straight ginseng), Goksam (bent ginseng) and Bangoksam(half-bent ginseng).

Red Ginseng

Strictly selected for quality and freshness, Korean red ginseng roots are six years old at the time of harvest. The carefully selected roots are steamed with the skins unpeeled, preserving vital nutrients and flavors. Light yellowish brown to light reddish brown in color, the steamed and dried Korean red ginseng roots may remain preserved for periods up to 10 years or more.

 

Classification by Growing Enviroment

Wild Ginseng

Ginseng that grows naturally in the deep Korean mountains.

Mountain Ginseng

Ginseng grown from the seeds of wild ginseng, which have later been sown in the mountains, cultivated in the natural growing environment of wild ginseng.

Cultivated Ginseng

Ginseng that has been cared for and cultivated in a field.