Whole Fresh Ginseng Root from Changbai Mountain Jilin for Soup and Wine Infusion Large Garden Ginseng Ren Shen

Whole Fresh Ginseng Root, known in TCM as Ren Shen (人参), from Panax ginseng, cultivated garden ginseng from the Changbai Mountain region of Jilin. Each order includes two large whole roots with a total gross weight of about 700 g, air-dried after harvest. In TCM theory ginseng is sweet and slightly bitter with a mild warming nature, traditionally associated with the spleen, lung, and heart channels. Traditionally used in soups, decoctions, and wine infusions. This is a food-grade agricultural product, not a medicine.

Key Selling Points

• Two whole large fresh garden ginseng roots with a combined gross weight of about 700 g
• Sourced from the Changbai Mountain area of Jilin, a renowned ginseng-growing region
• Botanical source Panax ginseng, the classic Ren Shen of traditional Chinese herbalism
• Air-dried processing preserves the natural root shape for soup and wine preparation
• Traditionally simmered in chicken soup or steeped with liquor in folk herbal practice

Quality & Sensory

The roots typically show a firm, fleshy body with pale yellow to light brown skin and fine rootlets. The aroma is typically earthy and distinctly ginseng-like. When simmered in soup or steeped in wine, the flavor is typically mildly sweet with a characteristic slight bitterness.

Technical Specifications

Usage Scenarios

• Simmer whole or sliced root in chicken, pork, or herbal soups
• Steep the whole root in white liquor to make traditional ginseng wine
• Slice thinly and add to slow-cooked congee or broths
• Use in seasonal tonic dishes during autumn and winter

Traditional Uses

In traditional Chinese practice, Ren Shen is one of the most valued tonic herbs, traditionally associated with supporting vitality and qi. Whole roots are commonly simmered in nourishing chicken soups, added to slow decoctions, or steeped in liquor for months to make ginseng wine. It is often paired with herbs such as Chinese dates, goji berries, and astragalus in family tonic recipes, especially in autumn and winter.

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