American Ginseng (Xi Yang Shen / Hua Qi Shen): A Buyer's Guide from a Wisconsin Farm
American ginseng goes by many names. Chinese-speaking families call it xi yang shen (西洋参) or, especially in Cantonese, hua qi shen (花旗参). Whatever you call it, many households keep it in the kitchen for soup, tea and gifts. We are Joe Heil's family farm in Edgar, in Marathon County, Wisconsin. We have been farming since 1953, and we are Wisconsin's largest ginseng grower by harvested pounds. Here are the questions we hear most often from people buying ginseng.
What is American ginseng (xi yang shen or hua qi shen)?
Xi yang shen and hua qi shen are two Chinese names for the same plant: American ginseng, Panax quinquefolius, which is native to eastern North America. "Hua qi" (flowered flag) is an old Chinese name for the United States, which is why older Cantonese speakers say hua qi shen, while Mandarin speakers usually say xi yang shen.
Most cultivated American ginseng in the United States is grown in Wisconsin, especially around Marathon County. When a shop sells "Wisconsin ginseng," this is the region it means.
Why Wisconsin ginseng is so sought after
Wisconsin has cold winters, mild summers and well-drained soil, which suit a slow-growing root. Ginseng does not like direct sun, so it is grown in gardens under shade structures. A crop takes three to five years from seed to harvest, with weeding and care every season. Once a field has been harvested, it cannot grow ginseng again for many years, so every crop is hard won.
We grow, dry and pack all of our own ginseng; we do not buy roots from other growers. We are also members of the Ginseng Board of Wisconsin. You can read more about our family farm.
How to choose a root age
Root age is how many years the crop grew before harvest. In short:
- 3-year roots: smaller and more affordable, a good everyday choice for tea and soup.
- Longer-grown roots: an extra year in the ground gives a fuller root, and many regular customers buy these for themselves.
- 5-year roots: large, well-ringed and handsome, the choice most people make for a gift.
Our root age guide compares every age side by side, or you can browse all whole Wisconsin ginseng roots. For gifts, many customers choose our 5-year whole roots.
Fresh or dried ginseng?
Fresh roots are only available during harvest, roughly September through January. Fresh ginseng holds a lot of water: about 3 pounds of fresh root dries down to about 1 pound, so keep that in mind when comparing price per pound.
Refrigerate fresh roots when they arrive (34–39°F), wrapped loosely in a paper towel in a closed bag; they usually keep 2 to 3 weeks. Do not wash them until you are ready to use them. If you have more than you can use, freeze them in small portions and add them straight to the soup pot. During the season you can order fresh Wisconsin ginseng roots.
Dried roots keep well sealed in a cool, dry place and are available all year. For a fuller comparison, see fresh vs. dried ginseng.
How to slice, steep and cook with ginseng
Slicing a dried root at home
Whole dried roots are very hard. Steam the root for 10 to 15 minutes until it softens, then slice it thin with a sharp knife while it is still warm. Spread the slices out to dry, then store them in a sealed jar in a cool place. If you would rather skip this step, buy ready-cut Wisconsin ginseng slices.
Ginseng tea from slices
- Put five or six slices in a cup and add water that has just boiled and cooled for a moment.
- Cover and steep for 10 to 15 minutes.
- Refill with hot water two or three times. When the flavor fades, you can chew the slices.
For a stronger cup, use more slices or steep longer; for a lighter one, use fewer.
Ginseng chicken soup (or pork soup)
- Ingredients: half a chicken (or about 1 pound of lean pork), a small handful of ginseng slices, a few red dates, two or three slices of ginger, and water.
- Blanch the chicken or pork first and rinse off the scum.
- Put everything in a pot, cover with water, bring to a boil, then simmer on low for one and a half to two hours.
- Season with salt before serving.
For a sea cucumber and pork version, add soaked, rehydrated sea cucumber for the last half hour so it does not turn too soft.
Want exact quantities? See our ginseng chicken soup recipe.
How to pick good American ginseng
- Firm to the touch: dried roots should be fully dry and hard, never soft or damp.
- Look for rings: older roots usually show more and deeper rings on the surface.
- Ask about age and origin: a seller should be able to tell you how old the roots are and where they were grown.
- Compare price per pound: bag sizes differ, so convert to price per pound before comparing.
Roots with spots or breaks taste the same and cost less, which makes them a good buy for slicing and soup. Our Blemish Mix is sold that way.
How much does American ginseng cost per pound?
Price depends on root age, size and appearance, fresh or dried, and how much you buy at once. We list every root and bag size as a price per pound on our ginseng price per pound page, which always shows current prices.
Common questions
What is xi yang shen in English?
Xi yang shen (西洋参) is American ginseng, Panax quinquefolius. In US stores or online, search for American ginseng or Wisconsin ginseng.
How is American ginseng different from Japanese or Korean ginseng?
They are different plants. American ginseng is Panax quinquefolius, native to North America. Korean ginseng and dong yang shen (东洋参, usually Japanese-grown ginseng) are both Panax ginseng. Because the species and origins differ, the roots look and taste different too. When buying, check the species and where it was grown.
Are hua qi shen and xi yang shen the same?
Yes. Hua qi shen is simply another name for xi yang shen. Cantonese speakers tend to say hua qi shen; Mandarin speakers tend to say xi yang shen.
Does ginseng tea leave a dry taste in your mouth?
American ginseng tastes a little bitter at first with a sweet finish, and people notice it differently. How strong it tastes depends on how many slices you use and how long you steep them. If it tastes too strong, use fewer slices, steep for less time, or add more water.