Monday, June 16, 2008

herbals recipes: Ginseng Tea Recipe

ginseng is a non-toxic herb, although as with any herb or medicine, avoid excessive or prolonged use. The recommended dosage is 0.5 to 2 grams of rhizome per day, the equivalent of approximately 1 to 5 thin slices of rhizome. Ginseng should not be used for more than three consecutive months without a 2-week break from use.

How to Make Ginseng Tea.
When making ginseng tea, there are several options. The first is to use the rhizome itself. When buying ginseng choose a firm rhizome with no soft spots or discolorations. There is also the option of buying it pre-cut in thin slices.

Ginseng tea is slightly sweet at first but may have a strong biting or even bitter aftertaste. It is often mixed with chrysanthemum tea and sweetened with sugar or honey.

The first method for making ginseng tea is to pour boiling water over 3 to 5 thin slices of ginseng and let steep for 5 minutes—more if you prefer stronger tea, less if you prefer weaker tea.

Alternatively, boil 3 cups of water, add 8 to 10 ginseng slices, and then simmer for 15 to 20 minutes. Strain and let cool. It can be served warm or cold as an iced ginseng tea. Store the tea in the refrigerator.

Or, try the Korean version of ginseng tea. Place thinly sliced pieces of ginseng rhizome in a ceramic, glass, or stainless steel bowl and add a few teaspoons of honey. Let sit for 30 minutes, and then pour boiling water over the mixture to make the tea.

Tea can also be made with liquid extract or ginseng powder. For liquid extract, mix one cup of extract with one cup of boiling water. For powder, dissolve 1 teaspoon in one cup of boiling water.

It is also possible to use a standardized extract to make tea by adding a few drops to hot water in a cup. Be advised that extracts may contain small amounts of alcohol unless otherwise stated.