Ginseng

Ginseng

(Ben Jing)

[alias] renlian, guigai (Ben Jing), tujing, Shencao, Huangshen, Xueshen (Wu Pu Ben Cao), Dijing (Guang ya), baichichu (Ben Cao Tu Jing), Haiyu, Jinjing Yu Lan, xiaoershen (Gang Mu), Bangchui (Liaoning main medicinal materials).

[source] it is the root of Panax ginseng.

[plant morphology] ginseng

Herbs perennial, up to 60 cm tall. The main root is plump, fleshy, columnar, often divergent, which is often called "spirit body" or "transverse body" from the upper part of the root; it is often called "stupid body" or "Gu body" if there are few differences or differences in the lower part; the fibrous root is long, with many small verrucous things; there are stem marks on the rhizome, sometimes with adventitious roots. Stem erect, green, slender cylindrical, smooth, glabrous. The number of impellers at the end of stem varies according to the growth years. The number of impellers is one with three compound leaves at the beginning, one with five palmately compound leaves at the second year, two with five palmately compound leaves at the third year and three at the fourth year. The number of impellers increases year by year and finally increases to six. The leaves have long petioles. The leaflets are ovate or obovate. The leaflets at the base of the leaflets are smaller, 2-3cm long and 1-1.5cm wide. The leaflets at the upper part are 4 cm long 2-4 cm wide; apex acuminate, base cuneate, decurrent, margin serrulate, with erect bristles on the top and glabrous on the bottom; petiole 2.6 cm long. The total pedicel, about 7-20 cm long, is extracted from the center of the petiole at the end of the stem. It has terminal umbels with more than ten or dozens of yellowish green florets, which usually begin to bloom in the fourth year. The flowers are pedunculated, bisexual and male; the calyx is green, 6-lobed; the petals are 6, apex is sharp; the stamens are 5; the ovary is inferior, 2-locular, style is 2; they are free in bisexual flowers, and form hollow tube in male flowers. Berry shaped drupe, kidney shaped, bright red at maturity, containing 1 seed per locule. Seeds white, oblate, ovate, truncated on one side. The flowering period is from June to July. The fruit period is from July to September.

Born in the dense forest. It is distributed in the deep mountains of Heilongjiang, Jilin, Liaoning and northern Hebei. It is widely cultivated in Liaoning and Jilin. Wild ginseng is called wild ginseng; cultivated ginseng is called garden ginseng. If the young wild ginseng is transplanted into the field, or the young garden ginseng is transplanted into the wild and grows up, it is called "transplanted ginseng".

The rhizome (ginseng reed), adventitious root (ginseng strip), fine branch root and fibrous root (ginseng whisker), leaf (ginseng leaf), flower (ginseng flower) and fruit (ginseng seed) of this plant are also used for medicine. Please refer to the special section for details.

[collection] 1

Ginseng growing for more than 6 years was collected from September to October. Carefully planed with pickaxe to prevent root breakage and damage, remove soil, and then processed. The fresh product is called "Yuanshen Shuizi". Fresh sea cucumber is called "water seed of sea cucumber".

② Wild ginseng

During May to September. Use bone needle to loosen the soil, carefully pull out the roots and fibrous roots to prevent breaking, remove the soil, stems and leaves. The fresh product is called wild ginseng.

[preparation method] ginseng processing methods are mainly divided into four types: dividend ginseng, sugar ginseng, sun dried ginseng and others

① Red ginseng

Cut off the branch roots and fibrous roots, wash them and steam them for 2-3 hours until the root is yellow and the skin is translucent. Take them out for drying or sun drying. The main products are red ginseng. And so on.

② Sugar ginseng

Wash the fresh ginseng, soak it in boiling water for 3-7 minutes, take it out, then soak it in cold water for about 10 minutes, take it out and dry it, then fumigate it with sulfur. Then, prick the small holes along the parallel and vertical direction of the ginseng body with a special needle, and immerse it in the concentrated sugar juice (100 ml water-soluble 135 g Sugar) for 24 hours. After taking it out, expose it to the sun for one day, then damp it with wet towel to soften it, then prick the hole for the second time, and immerse it in concentrated sugar juice for 24 hours. After taking out, rinse off the floating sugar and dry it in the sun or in the oven. The main products are white ginseng (processed products of yuanshenshuizi or yishanshenshuizi), sugar ginseng (processed products of various fresh ginseng), etc.

③ Sun dried ginseng

Take fresh ginseng to wash clean, sun for 1 day, and then sulfur yellow smoked and dried. The main products are raw sun dried ginseng, whole fiber sun dried ginseng, white dried ginseng and so on.

④ Other categories

A pinch of ginseng: the processing method is similar to sugar ginseng. Generally, soak the ginseng body in boiling water for 3 times, 1-2 minutes each time. When it is about three times mature, put the branch root in boiling water for about 20 minutes. After pricking the hole, soak the ginseng in the thin sugar juice for 3 times, take it out and bake it over low fire to separate the skin from the inside, then prick the outer skin lightly with a bamboo knife to make it into a spot shape. Sophora flavescens: soak fresh ginseng in boiling water for a while and then dry.

Ginseng products are easy to return to sugar moisture, should be placed in a dry and cool place, sealed storage, and pest prevention.

(1) Yuanshen

It is also called Yangshen. The main root (ginseng body) is cylindrical, the surface is light yellow, and there are intermittent horizontal lines on the upper part. Rhizome (Lutou) is about 2-6 cm long and 0.5-1.6 cm in diameter, with sparse bowl shaped stem marks (Lutou) and one or more adventitious roots (see section). There are 2-6 branching roots with many branching ends. There are many slender whisker like roots on which there are small verrucous protuberances (Pearl dots).

Due to the different processing methods, there are mainly the following kinds of commercial garden ginseng: 1. Red ginseng: the main root is about 5-20 cm long and 0.7-2 cm in diameter. The surface is brownish red, translucent, with large longitudinal wrinkles, indistinct ring lines and branch root marks. The rhizome is yellowish brown with 4-6 bowl shaped stem marks. It is hard and brittle, with flat section, horny, brownish red and light color center. It is fragrant and slightly bitter. Bidentate ginseng: the character is the same as red ginseng, but it is generally characterized by long rhizome, round body length and long branch root. Santangshen: its taproot is about 3.5-12 cm long and 0.6-2 cm in diameter. The surface is yellowish white, there are many intermittent ring lines on the upper end, and there are spot like epidermal peeling and fine root traces all over the body. The section is flat, silty, yellowish white, sometimes with yellowish ring near the phloem and radial fissure in the center. It is fragrant, sweet and slightly bitter. Four white ginseng: the character is the same as sugar ginseng, the shape is better, similar to wild ginseng, but mostly straight, rhizome is longer than red ginseng, fibrous roots are scattered, short and brittle. The main root is about 3-10 cm long and 0.3-2 cm in diameter. The surface is yellowish brown, with black brown horizontal lines and longitudinal wrinkles. The fine branched roots and fibrous roots have been removed, leaving only traces. It is brittle, light, flat, white, with radial cracks. It is fragrant and bitter. If there are complete rhizomes and fibrous roots, it is called "all fibrous raw sun dried ginseng". Liubaiganshen: the epidermis of the main root has been removed, the body surface is light yellow or almost white, the horizontal lines on the upper end are not obvious, but the shallow longitudinal wrinkles and branch root marks can be seen. The other characters are similar to those of sun dried ginseng. Qiqipi ginseng: the main root is about 6-15 cm long, 1.2-2.5 cm in diameter, the surface is light yellow, the upper ring is not obvious, but many processing pits can be seen. The branching roots are light brown, and the branching roots and fibrous roots are tied into cattle tail shape with thread. The section is white. It is fragrant, sweet and slightly bitter. Panax notoginseng: the taproot is 5-15 cm long, the surface is light yellow, translucent, with obvious longitudinal wrinkle, and the upper end has brown horizontal lines. Fine branched roots and fibrous roots have been removed. It's hard and brittle. The cross section is flat, transparent and horny. It is fragrant and bitter.

The best commodity of garden ginseng is the one with long body, big branch and long rhizome. The branch is thin and small, the reed is short and the sugar is heavy.

It is mainly produced in Jilin, followed by Liaoning and Yanbian Korean Autonomous Prefecture.

② Wild ginseng

Also known as ginseng. The main root is short, as long as or shorter than the rhizome, with two main branches, similar to the human body. There is a thin and deep horizontal ring at the top. Rhizome slender, generally 3-9 cm long, upper twist, commonly known as "Yanbo Lu", Lu bowl dense, the lower part without Lu bowl and smooth, commonly known as "round Lu". The fibrous roots are sparse, about 1-2 times as long as the main roots, flexible and not easy to break, with obvious verrucous protuberances (Pearl spots). All of them are light yellow and white with thin and smooth skin. It has a strong aroma, sweet taste and slightly bitter taste.

Due to the different processing, there are three kinds of commercial wild ginseng: raw sun dried ginseng, sugar ginseng and pinched skin ginseng. Its characters are similar to those of the corresponding garden ginseng except full shape: the best ones are big branch, full pulp, fine grain, long reed, dense bowl, round reed and Pearl spot.

It is mainly produced in Jilin, Liaoning, Heilongjiang and other places.

③ Panax japonicus

It is similar to wild ginseng in body shape, but the lower part of the main root is usually larger, the lines are thick and shallow, and often extend to the middle of the main root, and the fibrous root has less pearl spots. The processed products are the same as wild ginseng.

④ Korean ginseng

Ginseng produced in Korea, commonly known as Korean ginseng, also known as other straight ginseng, Korean ginseng. There are Korean red ginseng and Korean white ginseng, and red ginseng is the best.

Korean red ginseng

The processing method is the same as domestic red ginseng. It has a strong body, with two horseshoe reeds on it, which are shoulder level. The name of single reed is "duwanlu", which is deeply sunken in the middle, neat in edge and hard in quality. The taproot is about 6-10 cm long and 1-2 cm in diameter. The surface is reddish brown, with parallel lines, the upper part or yellow coat, and all longitudinal ridges. The branching roots are curved and crossed. Quality and weight. The cuticle of the cross section is bright with chrysanthemum pattern. The aroma is strong, sweet and slightly bitter.

Korean ginseng

Lutou is similar to Yuanshen, and its body is cylindrical. The surface is yellowish white with light brown fine lines. Most of the fibrous roots are removed and the texture is loose. The section has a center. Slightly fragrant, sweet and slightly sour.

In addition, Japanese cultivated ginseng, commonly known as Oriental ginseng, was first recorded in the compendium. Due to different processing, the commodity can be divided into white ginseng and red ginseng.

[processing] Tangshen: remove the reed head and cut into sections. Red ginseng: remove the reed head and cut into segments. Or wrap with wet cloth, soften and slice, and dry.

[flavor] sweet, slightly bitter, warm.

① Ben Jing: "it tastes sweet and slightly cold. "

② Bielu: "slightly warm, non-toxic. "

③ "Materia medica preparation": raw, sweet and bitter, slightly cool; ripe, sweet and warm. "

[channel tropism] entering spleen and lung channels.

① The supplement to the meaning of materia medica: "start with Taiyin. "

② "Into the lung, spleen two channels. "

③《

Chinese PinYin : Ren Can