Overview

Ginseng is the fleshy root of any of 11 species in the genus Panax, family Araliaceae. It is a slow-growing perennial found only in the Northern Hemisphere, primarily in cooler climates of eastern Asia (Korea, northeastern China, Bhutan, eastern Siberia) and North America. The root has a bitter, earthy, slightly sweet flavor with a distinct aromatic quality that is often described as “medicinal.”

Origin and history

Ginseng has been used in traditional East Asian medicine for over 2,000 years, with the earliest recorded references appearing in Chinese materia medica texts from the Han dynasty [1]. The genus name Panax derives from the Greek pan (all) and akos (cure), reflecting its reputation as a panacea. Korean ginseng (Panax ginseng) has been cultivated in the Geumsan region of Chungcheong-do for centuries and remains the most commercially significant variety. North American ginseng (Panax quinquefolius) was discovered by European settlers in the 18th century and became a major export to China, where it was valued for its cooling properties compared to Asian ginseng’s warming character [3]. Panax vietnamensis, discovered in Vietnam, is the southernmost known ginseng species.

Varieties and aliases

  • Panax ginseng (Asian ginseng, Korean ginseng) — the most widely cultivated species
  • Panax quinquefolius (American ginseng)
  • Panax notoginseng (Chinese ginseng, tienchi ginseng)
  • Panax japonicus (Japanese ginseng)
  • Panax vietnamensis (Vietnamese ginseng)
  • Panax pseudoginseng (Himalayan ginseng)
  • Fresh ginseng (saeng-sam) — harvested before the first frost, milder flavor
  • Dried white ginseng (baek-sam) — peeled and sun-dried
  • Red ginseng (hong-sam) — steamed and dried, darker color, more concentrated flavor

Culinary uses

Ginseng is most commonly used in soups, teas, and medicinal preparations. In Korean cuisine, the canonical dish is samgyetang, a whole young chicken stuffed with sweet rice, ginseng, jujube, and garlic, simmered in a clear broth and traditionally eaten on the three hottest days of summer (sambok). Ginseng is also infused into yakju (medicinal rice wine) and added to dak-kalguksu (chicken noodle soup) for depth. In Chinese cuisine, ginseng is used in double-boiled soups with chicken or pork, often combined with red dates and goji berries. American ginseng is more commonly brewed as a tea or used in candied form.

Cross-cuisine context

Ginseng has no direct analogue in Mexican cuisine. The closest conceptual parallel might be raíz de chile or raíz de jengibre (ginger root), but ginger is a different genus (Zingiber officinale) and lacks ginseng’s bitter, earthy profile. In the broader LA-relevant corpus, the Korean ingredient deodeok (Codonopsis lanceolata) is described as having a “piney, ginseng-adjacent character” and is sometimes used as a substitute or complement in Korean cooking. In Vietnamese cuisine, ginseng appears in medicinal soups and tonic drinks, though it is less central than in Korean or Chinese traditions.

Notes for cooks

  • Fresh ginseng has a milder, more vegetal flavor than dried; dried ginseng should be soaked before use or simmered for longer extraction.
  • Red ginseng is more concentrated and bitter than white; use about half the amount when substituting.
  • Ginseng can be stored in the refrigerator wrapped in damp paper towels for up to two weeks, or frozen for several months.