Ginseng is greatly affected by the growing environment, geographical conditions, and collection period. Geumsan has a wide daily temperature gap and all climatic conditions have conditions for ginseng cultivation.
Geumsan Insam has a smaller body than other ginsengs, but it has a solid and pure white color.
Geumsan ginseng, which has a history of 1500 years, was first harvested in early July at the highest level of pharmacology, and was processed by the end of October to be called summer ginseng.
The main ingredient of ginseng, saponin, is 5.2 percent in Geumsan ginseng (summer ginseng), far higher than ginseng in other regions.
Flowers begin to bloom when the ginseng is 3 years old. The berries, which are initially green, turn red as they become ripe.
The berries are picked and dried to be used as seeds.
Ginseng leaves have a long petiole, and the leaf blades divide into five sections, with several smaller leaves attached to a single leafstalk. The tip is sharp, and the edges have a saw-toothed shape.
This is the part of ginseng that is widely used for consumption and medicinal purposes.
Ginseng is a perennial plant, and its leaves and shoots wither and die every year. Traces are left behind at the top part of the ginseng. In the case of fresh ginseng, those with a large top part are considered most valuable. Korean ginsengs are characterized by the large head, which is bigger compared to the ginsengs produced in other regions.
This is the central part of the ginseng. It is processed into various forms for consumption and medicinal purposes.
There are usually two to five root branches. The number of roots varies by soil, cultivation methods, years, etc.
Fine roots alone are called “Misam” in Korean. They are used to make ginseng tea, etc.
ginseng grown artificially in ginseng fields Geumsan is the nation's largest mountain resort by county.
Ginseng artificially grown wild ginseng seeds in natural forests.
ginseng native to deep mountain conditions
It has a strong fragrance and excellent medicinal value because it is fully developed for 180 days longer than the three other countries (120-130 days). The root is a rectilinear type, having a human-like shape, and the main, branch, and detailed muscles are evenly developed.
The root of ginseng, which is produced in the U.S. and Canada, is similar to the ginseng of Goryeo, but its roots are short, its body is not slippery, and it is lined horizontally like a thread.
It is mainly cultivated in the southwestern region of Guangxi Province from the northeastern part of China's Unnam Province. Its roots are straight, bumpy, black, and about 3-4 cm in the shape of a pig potato.
Jukjeolsam, which has little medicinal value, is distributed in a wide range of areas, ranging from the southern part of Japan's North Sea to the northern part of Guju, the central and western parts of China's Zhejiang, Honam, Gujuseong, Unnam and Sacheon provinces, and northern India and Nepal, in the shape of bamboo roots.
4- to 6-year-old ginsengs that are maintained in its original state without any processing.
Fresh ginsengs are peeled and dried under the sun or by hot air from a machine to lower the moisture content prior to distribution.
A reddish-brown product made by steaming raw ginseng and then drying it. Depending on the quality, it is divided into cheonsam, jisam, and yangsam, and can be stored for a long time. It has been revealed that people with unusual substances who overreact to ginseng have no problem with taking red ginseng, and are especially good at coping with new diseases such as AIDS and dioxin. It is good to eat for a long time in various forms such as extract, powder, capsules, and tea.
Raw ginseng was soaked in hot water for a certain period of time, and part of the fuselage was luxuriously dried from the epidermis, which is the intermediate product of red ginseng and white ginseng. The color or efficacy is similar to red ginseng.