American ginseng and Korean ginseng are related plants with different species names. American ginseng is Panax quinquefolius; Korean, or Asian, ginseng is Panax ginseng. That distinction is the place to start when the bags on a shelf all say “ginseng.”
The names you’ll see on a package
| Label | What it means |
|---|---|
| American ginseng | Panax quinquefolius. The species is grown in North America and elsewhere; check the stated origin. |
| Wisconsin American ginseng | American ginseng grown in Wisconsin. |
| Korean or Asian ginseng | Panax ginseng. Check the listing for the actual growing country. |
| Korean red ginseng | Usually Panax ginseng that has been steamed and dried. |
Why some ginseng is red
Steaming and drying change a root’s color and chemical makeup. That is how Korean red ginseng is made. “White ginseng” generally refers to dried root without the same steaming process. Red and white describe preparation, so still check the species and origin. NCCIH’s Asian ginseng guide explains these names.
How do their natural compounds differ?
There is no single strength scale that ranks every American root against every Korean root. Both contain ginsenosides, a group of natural compounds. The mix of those compounds differs, and growing conditions and processing can change it. Research comparing Panax species describes that chemical variation.
A claim about one tested extract cannot tell you what is in every whole root. If a particular compound level matters to your purchase, look for testing that applies to that product and lot.
What about “cooling” and “warming”?
In Chinese cooking and tradition, American ginseng is often called “cooling” and Korean ginseng “warming.” These are traditional descriptions, not measured effects.
Choose around what you want to prepare
If you already use a particular kind of ginseng in a recipe or on professional advice, check that the label matches it. For everyday preparation with American ginseng, slices suit tea and soup, tea bags keep brewing simple, and whole roots let you prepare your own pieces.
American ginseng tea tastes earthy and a little bitter, sometimes with a gentle sweetness afterward. How much root you use, how you prepare it and what else you add all affect the cup. Read our taste guide.
What we grow at Heil
We grow American ginseng on our own farm in Wisconsin. Our family has farmed here since 1953; Joe and his father later began growing ginseng. We harvest three-, four- and five-year roots and sell seasonal fresh roots as well as dried products. We do not sell Korean ginseng or mix Canadian- or Asian-grown roots into our crop.
