To ensure the quality of diet can better absorb the nutritional value of food, but many people do not know how to choose and choose when buying food, especially the common food like ginseng. I believe many people want to know what kind of ginseng is good. Let's have a look!
How to choose ginseng
There are many kinds of ginseng in the market, including red ginseng, white ginseng, raw and sun dried ginseng, especially organic ginseng. Although the quality is the same after processing, it is still useful to master some selection methods.
1、 The texture of the ginseng is better if it is solid and tight
① In the process of ginseng selection, the texture of ginseng can be seen through the cross section, and the closer one is better. The so-called compact and solid means that it is difficult to pinch and break, even with a hammer. If a pinch is soft and a break can bend, it shows that the center of this ginseng is loose and the underground growth year is very short.
② Red ginseng is usually very tight and solid. Ginseng selection in the market is not very solid.
③ The difference between raw and sun exposure is relatively large. It is not as close and solid as red ginseng. Some are harder and some are softer. Try to choose the harder one. If it is very thick, loose and soft, it means it is hollow, and chemical fertilizer may even be applied. Therefore, special attention should be paid to the selection of raw and dried ginseng.
II. Dry ginseng is better
All kinds of ginseng sold regularly are dry. Fresh sun dried ginseng is very moist with juice. After drying or steaming, it should be very dry. However, the degree of dryness is different when purchased through informal channels. Some have high moisture content and some have wet sugar return. This situation is not only heavy, but also easy to mildew. This kind of ginseng is very thick, loose, soft and tender. It is easy to recognize.
Red ginseng is relatively hard and it is not easy to understand the degree of dryness. You can add a little temperature and it will be easier to soften. Put it in the palm of your hand, hold your fist and cover it for a while. If the surface of the ginseng feels sticky, it may be wet and return sugar, or it may be too dry and the moisture content does not meet the standard.
Red ginseng selection
（1） Red ginseng selection
When selecting red ginseng, it is better to choose the thick and long ginseng body (i.e. main root). The lower end of each ginseng branch is forked like a branch, which is generally divided into two branches. That's a branch root and a fine branch root. It is possible that each branch of red ginseng leaves a small segment of bifid root residue. But not too long. In the same branch of ginseng, if the bifid root grows more, it accounts for the weight of the main root.
（2） Red ginseng root
The bifid root belongs to the fine branched root and cannot be sold at the price of the taproot. Some taproots are very short and thick, and they are divided into two thicker or one thick and one thin branches at the very low part. Of course, this is not as good as the thick and long ginseng without bifid roots.
（3） Red ginseng should pay attention to selecting chemical fertilizers and pesticides!
Some ginseng farmers use chemical fertilizer in order to increase yield in the process of ginseng planting. The annual fresh ginseng is thick and big. The raw dried ginseng made of this kind of ginseng is thick and soft, hollow in the middle and light in texture. Ginseng should not contain pesticides, but the content is very small, so there is no big problem. If the content is too much, it will affect health.