Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 Cara wrote " the maple syrup does nothing medicanly that I know of " I wonder if the maple syrup does nothing. In the wild xi yang shen grows under predomantly maple and oak trees.......... perhaps it absorbs some kind of Qi form them. And thanks for info re calcium and maple syrup....means I can put more on my pancakes!! Does anyone else have any ideas on the energetics of maple syrup? Heiko Lade Registered Acupuncturist / Chinese Herbalist 2 Jenkins St. Green Island, Dunedin New Zealand Tel: (03) 488 4086, Fax: (03) 488 4012 http://www.lade.com/heiko Email: heiko Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2001 Report Share Posted January 12, 2001 Dear Group, Maybe other people received a postcard from a farm in Kentucky offering fresh american ginseng roots at a very good price. I couldn't resist ordering some, but I am told they are fresh out of the ground, like a potato, not dried or processed in any way. Is this a good thing? How would I use it? Would I be able to use it only in cooking, or could I use it medicinally? Would it spoil if I don't use it right away? Should I dry it in the oven? Maybe I shouldn't buy from an unknown supplier, but I was curious and tempted. Julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2001 Report Share Posted January 12, 2001 In a message dated 1/12/01 5:35:51 PM Pacific Standard Time, eagle writes: << Depends on what it is...Wild or Cultivated. And the age of the roots. Julie: they are 6 years old and 16 roots to a pound, so each one is 6-8 " long, I'm told. Eagle: But basically Am. Ginseng raw will still be a good yin tonic. If you dry the roots... I would use very low heat... I would not use the oven... as the temps tend to go higher than expected at time. Use a drier. >> Julie: What do you mean, a drier? What kind of drier? Dryer? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2001 Report Share Posted January 12, 2001 American Ginseng... hmmm. Depends on what it is...Wild or Cultivated. And the age of the roots. But basically Am. Ginseng raw will still be a good yin tonic. If you dry the roots... I would use very low heat... I would not use the oven... as the temps tend to go higher than expected at time. Use a drier. My prejudice... Eagle juliej8 [juliej8] Friday, January 12, 2001 4:34 PM " Fresh " American Ginseng Dear Group, Maybe other people received a postcard from a farm in Kentucky offering fresh american ginseng roots at a very good price. I couldn't resist ordering some, but I am told they are fresh out of the ground, like a potato, not dried or processed in any way. Is this a good thing? How would I use it? Would I be able to use it only in cooking, or could I use it medicinally? Would it spoil if I don't use it right away? Should I dry it in the oven? Maybe I shouldn't buy from an unknown supplier, but I was curious and tempted. Julie Chinese Herbal Medicine, a voluntary organization of licensed healthcare practitioners, matriculated students and postgraduate academics specializing in Chinese Herbal Medicine, provides a variety of professional services, including board approved online continuing education. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 12, 2001 Report Share Posted January 12, 2001 I'd like to check this out- what's the number? Have you tried Vermont ginseng? American ginseng extract made w/ maple syrup. Yum! My favorite. Cara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2001 Report Share Posted January 13, 2001 juliej8 [juliej8] Friday, January 12, 2001 5:51 PM Re: " Fresh " American Ginseng >> Julie: What do you mean, a drier? What kind of drier? Dryer? Like a home fruit drier... you know one of those round stackable thingies... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2001 Report Share Posted January 13, 2001 , Cara Frank <herbbabe@e...> wrote: > I'd like to check this out- what's the number? Have you tried Vermont > ginseng? American ginseng extract made w/ maple syrup. Yum! My favorite. > Cara funny you say that Cara. I was thinking one thing that could be done with fresh roots is to make a syrup by decocting the roots in water and boiling down till thick, then adding honey to preserve. I think you need about 80% honey, but I am not sure. Honey supplements yin, so it would go well with american ginseng, but maple syrup does sound yummy, too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 Thank you Cara and Todd. Steven Foster in Herbal Emissaries also has a description of the processing of fresh ginseng roots. The phone number for Pickerell's Ginseng Farm in Kentucky is (270) 358-4543. Cara, can you give specific instructions for the ginseng syrup and how you use it? Could I just cook the ginseng roots as if they were carrots, in a stew or soup as a tonic food addition? Julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 this product is already prepared as a tincture. so I use a dropperful as a dosage. the maple syrup does nothing medicanly that I know of, but it sure tastes great! By the way, did you know that maple syrup has 33 mgs of calcium per tablespoon? more then milk! Cara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2001 Report Share Posted January 18, 2001 Dear Group, I received my shipment from Kentucky today, five pounds of fresh American ginseng roots. They are very fragrant, crisp, juicy and beautiful looking. I just don't know what exactly to do with them and I am afraid they will rot if I don't use them within about a month. I received the suggestions from you all on drying them, but do not feel like going out and buying a drying machine, and I am loathe to let them lie on the garage floor as someone suggested, because they will probably rot, just like so many pounds of carrots. I can start cooking with them morning, noon and night, but that is a lot of ginseng. Any suggestions would be useful again. Freezing? Juicing? Can I spread them out on my deck and dry them in the sun, if I turn them often? I can take some to school and offer them to students but at $16 a pound, what student would want them? I suspect my ardor in buying exotic things may have got a little out of hand. Julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 Julie- Put the roots into a jar and just cover them with brandy. When you need to use the root, throw in a little of the brandy too. And ginseng can be sliced and preserved in sugar, like the sugared ginger. Those you need soon can be kept in the refrigerator. There are special bags sold at health food stores that let vegetables last longer in the fridge without deterioration. Freezing should work for some of them, but you may find them somewhat cooler energetically when you use them. If any look healthy enough, you might try transplanting them. $16 a pound isn't bad, so ask around at school. Karen Vaughan CreationsGarden *************************************** Email advice is not a substitute for medical treatment. " A failure is a man who has blundered, but is not able to cash in on the experience. " --Elbert Hubbard ______________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2001 Report Share Posted January 19, 2001 One thing you can do with at least some of them, or the extra, is make a " jiu " or alcohol based decoction. Simply take your favorite alcohol, at least 15 proof and put in a large jar that you can seal, put in some of the ginseng and let it sit, sealed for a few months. Then you can drink it as a tonifying toddy--a shot or so when you feel you need a little boost. , juliej8@a... wrote: > Dear Group, > > I received my shipment from Kentucky today, five pounds of fresh American > ginseng roots. Any suggestions would be useful again. Freezing? Juicing? Can I suspect my ardor in buying exotic things may have > got a little out of hand. > > Julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2001 Report Share Posted January 20, 2001 This response is a forward from one of my colleagues: "She should let it dry in the sun with some gauze over them so they don't burn. If she has an oven with a pilot light, she can dry it in there. It won't rot unless the air circulation is really poor, like in a plastic bag, so no worries there. I wouldn't put it on the floor, too damp, but in a place with air circulation and it's not cold, then they should be fine. 5 lb is a lot of root, but it's a great herb, and $16/lb is a real deal. Prices in SF Chinatown are outrageous -- starting at $30 for shit. Most in the $45-65 range. Very overpriced. " -W >juliej8 > > > Re: Fresh American Ginseng >Thu, 18 Jan 2001 22:58:13 EST > >Dear Group, > >I received my shipment from Kentucky today, five pounds of fresh American >ginseng roots. They are very fragrant, crisp, juicy and beautiful looking. I >just don't know what exactly to do with them and I am afraid they will rot if >I don't use them within about a month. I received the suggestions from you >all on drying them, but do not feel like going out and buying a drying >machine, and I am loathe to let them lie on the garage floor as someone >suggested, because they will probably rot, just like so many pounds of >carrots. I can start cooking with them morning, noon and night, but that is a >lot of ginseng. Any suggestions would be useful again. Freezing? Juicing? Can >I spread them out on my deck and dry them in the sun, if I turn them often? I >can take some to school and offer them to students but at $16 a pound, what >student would want them? I suspect my ardor in buying exotic things may have >got a little out of hand. > >Julie > >Chinese Herbal Medicine, a voluntary organization of licensed healthcare practitioners, matriculated students and postgraduate academics specializing in Chinese Herbal Medicine, provides a variety of professional services, including board approved online continuing education. > > > Get your FREE download of MSN Explorer at http://explorer.msn.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2001 Report Share Posted January 20, 2001 , " Julie Sun " <chispot@e...> wrote: > One thing you can do with at least some of them, or the extra, is > make a " jiu " or alcohol based decoction. Keeping in mind that jiu are warming and invigorating compared to water extracts, thus lessening the yin tonic nature of xi yang shen. todd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2001 Report Share Posted January 21, 2001 Thank you all for your suggestions on the ginseng. I have spread some out on trays in the sun, spread the rest out on my countertop in the herbal pharmacy (which is cool but not damp) and I will try some other methods too. I don't like vodka, but can I use wine? Howard, I didn't hear from you on Saturday, but I will still sell you some if you want. I had herb students over on Sat and we were nibbling from the little rootlets and all were enthralled by the bitter, sweet, juicy and fresh flavor. Julie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2001 Report Share Posted January 21, 2001 why not just cover them w/ alcohol and tincture them? or dry them at 150 degrees in your even. Tincturing is probably easiest. just try to macerate the ginseng first, then cover w/ vodka or brandy. put in a cool dark spot. leave it there for a month, stir it around every week. then strain. Not very scientific, but easy and effective. and it wont waste the ginseng. Cara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2001 Report Share Posted January 23, 2001 Karen, thank you and everyone. I have received many good suggestions. So far, I have cooked one root and have been sipping its decoction for the last 2 days. I have sold 2 pounds to a friend, have dried some in the sun. This is an adventure that is fun for me. Julie Quote Link to comment Share on other sites More sharing options...
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