Short answer: American ginseng (Panax quinquefolius) and Korean—or Asian—ginseng (Panax ginseng) are two different species in the same botanical genus. Their clearest practical differences are species, growing origin, processing, flavor, and the products in which they are sold. Neither is universally “better.”

Heil Ginseng grows and sells Wisconsin American ginseng. We do not grow or sell Korean ginseng. That distinction matters because “ginseng” on the front of a package does not, by itself, tell you the species or origin.

American Ginseng vs. Korean Ginseng at a Glance

What to compare American ginseng Korean/Asian ginseng
Botanical species Panax quinquefolius Panax ginseng
Traditional growing regions North America, including Wisconsin and parts of Canada; also cultivated elsewhere Korea, China, and other parts of East Asia
Names commonly seen American ginseng, Wisconsin ginseng Korean ginseng, Asian ginseng, Korean red ginseng
Processing terms Often sold as dried whole root, slices, powder, capsules, or tea Often sold as white ginseng or as red ginseng after steaming and drying
Flavor Our Wisconsin root is earthy and mildly bitter with a slight natural sweetness Varies by product and processing; steamed red-ginseng products can taste more pronounced
What Heil sells Wisconsin-grown American ginseng in multiple formats Not sold by Heil Ginseng

They Are Different Species, Not Different Grades

American and Korean ginseng are related, but one is not a younger, older, or automatically stronger version of the other. The botanical name is the fastest way to confirm what you are buying: look for Panax quinquefolius for American ginseng or Panax ginseng for Korean/Asian ginseng.

The U.S. Food and Drug Administration limits the common name “ginseng” on foods and dietary supplements to plants in the Panax genus. Even within that genus, the species should still be stated clearly on the label.

Is Red Ginseng a Third Type?

Usually, no. “Red ginseng” describes a processing method rather than a separate species. Korean red ginseng is generally Panax ginseng root that has been steamed and dried. Heating changes the root’s color and can also change its chemical profile. “White ginseng” generally refers to dried root that has not gone through the same steaming process.

What Ginsenosides Can—and Cannot—Tell You

Both species contain compounds called ginsenosides, but research shows that their chemical profiles differ. The profile can also vary with genetics, growing location, plant part, age, and processing. That makes broad claims such as “American is always higher in one compound” or “Korean is always stronger” unreliable without batch-specific testing.

Species identification, transparent origin, product format, and trustworthy labeling are more useful buying criteria than an unsourced potency claim.

What About “Cooling” and “Warming” Ginseng?

Traditional Chinese medicine commonly describes American ginseng as cooling or yin and Korean ginseng as warming or yang. Those are traditional classification terms, not standardized clinical measurements. They should not be translated into promises that one species will calm, stimulate, treat, or prevent a health condition.

How to Choose Between Them

  1. Confirm the species. Read the botanical name rather than relying only on “ginseng.”
  2. Confirm the origin. Look for a named grower, region, or traceable supply chain.
  3. Understand the processing. Determine whether the root is dried, steamed/red, extracted, powdered, or blended.
  4. Choose the format you will actually use. Whole roots, slices, tea bags, powder, and capsules serve different preparation preferences.
  5. Check the complete label. Review ingredients, serving information, testing statements, cautions, and seller contact details.

For more purchasing criteria, see our guide to identifying quality ginseng.

What We Know Firsthand About Wisconsin American Ginseng

Our family has grown American ginseng in Marathon County, Wisconsin since 1953. It is a slow crop raised beneath artificial shade, tended across multiple growing seasons, and harvested only after years in the ground. That experience gives us authority on how Wisconsin American ginseng is grown, handled, and prepared—not on making medical promises about either species.

Joe Heil holding freshly harvested Wisconsin American ginseng roots
Joe Heil with freshly harvested Panax quinquefolius roots from the Heil family’s Wisconsin farm.

See the full process in Inside a Wisconsin Ginseng Farm, or learn more about the Heil family farm.

Choose American Ginseng by Format

Looking for Wisconsin American Ginseng?

Shop farm-direct Panax quinquefolius grown by the Heil family in Marathon County, Wisconsin.

Shop all American ginseng products

Safety and Supplement Use

This comparison is educational and is not medical advice. Dietary supplements can interact with medications and may not be appropriate during pregnancy, breastfeeding, before surgery, or with certain health conditions. Ask a physician or pharmacist before use if you take medication or have questions about whether a ginseng product is appropriate for you.

Frequently Asked Questions

Are American ginseng and Korean ginseng the same plant?

No. They are different species: Panax quinquefolius and Panax ginseng.

Is Korean red ginseng a separate species?

No. “Red” usually describes steamed-and-dried processing applied to Panax ginseng.

Does Heil Ginseng sell Korean ginseng?

No. Heil grows and sells Wisconsin American ginseng, Panax quinquefolius.

Which American ginseng format should I buy?

Choose by preparation: whole roots for traditional use or gifting, slices for steeping and cooking, tea bags for convenience, powder for mixing, or capsules for a premeasured format.

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