For a few months each year, American ginseng is available as a fresh root: firm, crisp, pale and still holding the moisture it had in the ground. Many families who cook with ginseng wait for this season to slice it into soup and tea. If you have only bought dried ginseng before, fresh root needs a little more planning. Here is how to buy it, keep it and use it.
We are Joe Heil's family farm in Edgar, Wisconsin. Our family has been farming since 1953, and today we are Wisconsin's largest ginseng grower by harvested pounds. Every fresh root we sell comes from our own gardens.
When fresh ginseng is available
American ginseng is a fall crop. The roots are dug after several growing seasons in the shade gardens, and fresh roots are sold roughly September through January. Outside that window, what you can buy is dried root, slices, powder or tea.
Where to buy fresh ginseng root
Fresh roots are perishable, so the fewer stops between the garden and your kitchen, the better. Buying directly from a grower means you know where the roots were grown, when they were dug and how old the crop was.
Whoever you buy from, these questions help:
- Where was it grown? "American ginseng" names the plant species, not the place. Look for a stated growing location.
- How old is the crop? Cultivated roots are usually harvested at three, four or five years. Older roots are larger and cost more per pound.
- How is it shipped? Fresh roots should travel quickly, packed cold, so they arrive firm.
- Is it sold by net weight? Roots vary in size and shape, so weight is the fair way to compare.
During the season, you can order fresh Wisconsin ginseng roots straight from our farm. Fresh-root orders ship free with 1-day delivery to all US addresses, packed with cold packs in an insulated box.
Choosing roots: age and size
Our fresh roots for home cooks are sold by weight in mixed sizes, from 8 oz up to 10 lb, so every bag has a range of root sizes for slicing, soup and tea.
Shops, restaurants and larger buyers can also order fresh roots by age (3 to 5-year crops) and jumbo fresh roots from our 5-year crop, which run about 6 to 8 roots per pound. See our wholesale program.
When you compare prices, keep water weight in mind. About 3 pounds of fresh root dries down to about 1 pound of dried root. A pound of fresh ginseng will often cost less than a pound of dried, but it also holds less root. Our ginseng price per pound page lists current prices by age and bag size, and our guide to fresh vs. dried ginseng explains which form fits your kitchen.
How to store fresh ginseng
In the refrigerator
Refrigerate fresh roots as soon as they arrive. Don't wash them until you are ready to use them. Moisture on the surface shortens their life in the fridge. Wrap the roots loosely in a dry paper towel and keep them in the crisper drawer. Stored this way, fresh ginseng keeps about 2 to 3 weeks.
In the freezer
If you have more than you can use in a couple of weeks, freeze some. Portion the roots first so you can take out only what you need. You can freeze whole roots in a sealed freezer bag, or slice them first and freeze the slices in small bags sized for one pot of soup or a few cups of tea. Frozen slices can go straight into a simmering pot without thawing.
How to clean and slice fresh ginseng
When you are ready to cook, take out only the roots you plan to use.
- Scrub gently. Rinse the root under cool running water and use a soft brush or your fingers to loosen soil from the rings and creases. Fresh skin is thin, so there is no need to peel it.
- Slice thin, across the root. Use a sharp knife and cut crosswise into thin coins. Fresh root is crisp and cuts easily, much more easily than a dried root.
- Use the rootlets too. The thin side roots and fine hairs carry the same ginseng flavor as the main root. Chop them and add them to the pot along with the slices.
For more on root ages, preparation and names such as xi yang shen and hua qi shen, see our American ginseng guide.
Simple ways to cook with fresh ginseng
Ginseng soup with chicken or pork
Soup is the most common use for fresh root in many households. Blanch half a chicken or about a pound of pork, rinse it, and put it in a pot with several slices of fresh ginseng, a few slices of ginger, a handful of red dates and water to cover. Bring it to a boil, then simmer on low for one and a half to two hours. Season with salt at the end. The root adds an earthy, slightly bitter note that mellows into the broth. For exact quantities, see our ginseng chicken soup recipe.
Tea from thin slices
Put a few thin slices of fresh root in a cup and pour over water that has just come off the boil. Cover and steep for 10 to 15 minutes. Fresh slices give a lighter, greener flavor than dried ones. For a stronger cup, simmer the slices in a small pot for a few minutes. You can add more hot water to the same slices once or twice.
Honey-sliced ginseng
Honey-sliced ginseng is a traditional preparation in many Chinese households. Scrub and slice fresh root very thin, layer the slices in a clean glass jar and cover them completely with honey. Keep the jar in the refrigerator. After a few days the slices soften and take on the honey. People eat a slice on its own or stir a spoonful, slices and all, into hot water. Make a small batch that you will finish soon.
Other ideas
- Add slices to congee as it cooks.
- Drop a few slices into a pot of bone broth or stock.
- Simmer slices with pears and a little rock sugar for a simple sweet soup.
Buying fresh ginseng from our farm
We grow, dig and pack every fresh root we sell on our farm in Wisconsin. We never mix in ginseng grown in Canada or Asia. Fresh roots are sold by net weight in sizes from 8 oz to 10 lb, and larger orders arrive in 1 lb bags that are easy to refrigerate, freeze or share. You can read more about our family and our gardens on our about us page. See all of our Wisconsin ginseng too.
The season is short. If you want fresh ginseng for soup this winter or for a holiday gift, order fresh roots while the harvest lasts.
Frequently asked questions
How long does fresh ginseng last in the refrigerator?
About 2 to 3 weeks. Keep the roots unwashed and wrapped loosely in a dry paper towel in the crisper drawer. For longer storage, freeze them in portions.
When can I buy fresh ginseng root?
Fresh roots are dug in the fall and sold roughly September through January. The rest of the year, American ginseng is sold dried.
How much dried ginseng does fresh ginseng make?
About 3 pounds of fresh root dries down to about 1 pound of dried root, because most of the fresh weight is water. Keep that in mind when you compare prices.
Does fresh ginseng ship to my state?
Yes. We ship fresh roots with free 1-day delivery to all US addresses, packed cold in an insulated box. Refrigerate the roots as soon as the box arrives.
