Red Panax Ginseng 1-16oz | 6 Year Old Whole Roots | Korean Red Ginseng | Premium Grade, Very Large | High Ginsenosides for Energy, Mental Health and Performance for Men & Women (4oz)

I wish I what have ordered 2 bags Qualities is excellent makes perfect tea. jen more than tripled in size. More than satisfied with this product too bad There wasn't more. What with the fifteen year old route from my next order

I originally thought this is one of "Chinese superstition," but I got it anyway because my mom insisted on buying it. One day, I was feeling a bit dizzy and I decided to break some roots and chew on them raw. Felt much better after a few mins. I guess it does boost energy in some sense. Maybe also improve immune system (I can't really confirm about this one, but my mom says she felt better/stronger with it I guess). Anyway, worth the money.

I thought I would benefit more buying whole roots than my normal "go to" tablets, but I was wrong. This is real ginseng and will do what its claimed to do, tastes/smells like potent 'seng, however, I found myself needing to take up to 5x more with these whole roots than the amount taken with the tablets. Sort of made my throat and stomach feel weird too. Maybe I should have washed the roots 1st, IDK. But it makes me wonder if this is from China, and the more potent tablets from Korea, maybe it does make a difference in potency where it is cultivated. Either way, returned without a problem. Back to the Korean tablets.

It came, thanks

the real deal. after using the smaller tendrils as a tea, i'll lop the larger roots into approximately 1.5 grams chunks with side cutters. just use enough water to cover one chunk in a glass the night before wanting to use. add enough water as they'll expand almost double. drink the water/chew and swallow the root. enjoy your day ! been using ginseng for many years. i'm an old white guy living in oregon. so far........... thanks, m

This is whole Ginseng root, not sliced. If you buy whole ginseng root, to slice it, what is commonly done by Asian herbal stores. They place the roots in an oven with high moisture. When warmed up like this, it is sliced while it is very warm and it won't be easy. Otherwise it is extra hard to cut. If you do this, only warm up the root, no more than that so you don't cook out the properties. Some will microwave it, don't do this, it will damage the quality. * * * One note many people widely don't understand about Ginseng and why it has so wide a variety of uses. It is a balancing herb, thus it helps put things into balance. That is why it does so much and many think of it as helpful for so much. Think of that on all balancing type of herbs. I have been using Ginseng regularly since 1973. My Chinese Kung-Fu masters told me to use it. It helps tone up the nervous system, making your Kung-Fu ability greater, more speed, more coordination (up to 40%!) which adds to endurance and the speed and ease of movement. I have completed Nationally and Internationally. Ginseng works, but you need to take it regularly for up to six months or nine months to see a real change start. From there it improves more and more. It takes time to balance things. After about a year you can cut back on taking it every day to a few times a week, then later once a week or as needed. How much do you take per doses? Try a little and keep increasing that amount. You want to find your current personal limit. If you are taking too much, you might get a very slight headache. Don't worry the headache is only slight, no more than that. Think of that as your body telling you that is too much for you. Then try less than that and until you don't feel any headache. Stay at that level of the amount. If later you get a headache, then cut back on that amount, as your body now needs less Ginseng! This is how to regulate the amount for you yourself personally. This is how the Old Chinese Kung-Fu Masters taught me. They have been using it for over 5,000 years for Kung-Fu.

Best Ginseng I’ve ever had melts in your mouth after about 1 hour.

Intense flavor. Great for cooking. Hard, as expected but, still okay to chew and chew as it rehydrates.

I used it with some dang gui and other Chinese herbs to make soup and this ginseng gave a strong taste to the soup. 1 ginseng and make a pot of soup for 4 pax. I boil them for ard 1 hr. Highly recommended.