Ginseng

Ginseng is one of the most important traditional Chinese and Korean medicinal herbs. Its botanical name, Panax ginseng, is derived from the word Panacea, meaning “cure-all”.

Ginseng is not difficult to grow, but requires patience to allow it to germinate and also to fully mature over a number of years before harvesting it.

The mature root is peeled and can be chewed raw, used to make a tea or soaked in alcohol like wine to create an extract.

Sowing Ginseng
Stratify the seeds before sowing to break seed dormancy and encourage germination. To stratify, chill the seeds in the fridge for 2-3 weeks before sowing. Ensure the seed packet is unopened or the seed is in an airtight container as certain fruits and vegetables in the fridge that emit ethylene can impact the germination of seed.

Stratified seed should be directly sown into loose, well-draining soil with good structure between September and November. Plants should be spaced approximately 15cm apart. Shallow placement supports oxygen access around developing roots. Consistent moisture levels assist early establishment without waterlogging.

Ginseng will take many weeks, sometimes months, to germinate, so patience is paramount.

Caring for Ginseng
The main requirements for growing ginseng are plenty of sun and air circulation, well-draining, loose soil that allows oxygen to reach the roots, and plenty of moisture during the summer months when plants are actively growing.

Uses for Ginseng
Ginseng has many uses as a popular herbal remedy. Harvested ginseng roots suit traditional preparations such as tea extracts or raw use. Ginseng is thought to have benefits for energy, immunity and stress relief. Home growers often cultivate plants for personal use within medicinal gardens.