Home Korean Ginseng Korean Ginseng
Korean ginseng is a perennial semi-shade plant(an herb whose aerial part dries up, leaving just the root in the winter, which then continues to grow in the spring). In botany, Korean ginseng belongs to the Panax genus of the Araliacea family and its botanical name is Panax ginseng C.A. Meyer, named for Carl Anton von Meyer, of the former Soviet Union, in 1843. Panax is a compound word, consisting of the Greek root words pan (from the word pana, meaning ¡°all¡±) and ax (from the word axon, meaning ¡°treatment¡±), which, together, in the word panax, implies a treatment for all diseases¡¯.
 
 
Classification By Growing Environment
Wild Ginseng Ginseng that grows naturally in the deep Korean mountains
Mountain Ginseng Ginseng grown from the seeds of wild ginseng, which have later been sown in the mountains, cultivated in the natural growing environment of wild ginseng.
Cultivated Ginseng Ginseng that has been cared for and cultivated in a field.
(NOTE: ¡°ARTIFICIALLY¡± SOUNDS TOO NEGATIVE TO AMERICANS-AMERICANS UNDERSTAND THAT CULTIVATION IS NOT ¡°NATURAL.¡±)
 
Classification by Processing Treatment
Fresh Ginseng Unprocessed ginseng after it is digged up in a field, called Saengsam.
White Ginseng Fresh ginseng, with peeled skins or dried raw. It is divided into Jiksam (straight ginseng), Goksam (bent ginseng) and Bangoksam(half-bent ginseng).
Red Ginseng
Strictly selected for quality and freshness, Korean red ginseng roots are six years old at the time of harvest. The carefully selected roots are steamed with the skins unpeeled, preserving vital nutrients and flavors. Light yellowish brown to light reddish brown in color, the steamed and dried Korean red ginseng roots may remain preserved for periods up to 10 years or more.