American ginseng is a plant grown for its root. If you’ve seen a pale, branching root in a gift bag or slices steeping in a teapot, you may already have met it. Its botanical name is Panax quinquefolius.
How it grows on our farm
We grow American ginseng under shade in Wisconsin and harvest three-, four- and five-year crops. It takes several seasons of tending before those roots are ready. All the ginseng we sell comes from our own farm.
American ginseng and Korean ginseng are different plants
Korean or Asian ginseng is Panax ginseng. American ginseng can be grown in several countries, so the word “American” by itself does not establish where a particular root was grown. Our roots are Wisconsin-grown, with no Canadian- or Asian-grown ginseng mixed in.
What can you do with it?
Whole roots and slices can go into tea, soup or congee. Tea bags make a quick cup, and ground-root powder can be stirred into food or drinks. The powder may settle in liquid. Capsules have their own labeled serving directions.
Start with a product that fits your kitchen
Choose fresh roots during the September to mid-January season if you can refrigerate them promptly. Dried products are easier to keep in a cool, dry cupboard. If you’re buying for the first time, tea bags or ready-cut slices keep preparation simple.
What does it cost?
See today's price per pound for every root and bag size, or compare our 5 lb and 10 lb bags, which cost the least per pound.
