Can I eat red ginseng in spring?
Ginseng Rubra is a kind of medicine that can replenish human vitality and nourish weakness, especially for people with chronic diseases, or after a serious illness, it hurts human vitality and leaves the whole human body in a weak state. Red ginseng can be eaten at this time. Generally speaking, it is better to eat warm food in winter.
However, it also depends on everyone's physique. If this person is deficient in cold, he can take supplements all the year round. If this person has internal fever, it is more suitable to take some drugs to clear the heart, which depends on the user's physique.
Identification of red ginseng
The surface of real red ginseng is translucent, yellow-brown, with longitudinal wrinkles and fibrous roots peeling off. It's hard and brittle. Take a few pieces of genuine red ginseng and shake it in your hand, making a crisp crash. The cross section is flat and horny, the smell is slightly fragrant and specific, the taste is sweet and bitter, and the ginseng taste is heavy.
However, Huashan ginseng has been turned into fake red ginseng, with brown or brown surface, obvious wrinkles, flat cross section, fine radial texture on it, sweet and bitter taste, and slightly numb tongue. The roots of wild cowpea were processed into pseudo-red ginseng, which was grayish brown, slightly transparent, with obvious longitudinal wrinkles, slight odor and slight bean smell.
Reference to the above content: Baidu Encyclopedia-Red Ginseng