# Ginseng Root Slices

> Coins of six-year-old Panax ginseng root from Jilin province, slowly air-dried and hand-sliced, to simmer with jujube dates or tuck into a slow-cooked broth.

Price: 36.00 USD · in stock

## About
A pot simmering low on the back of the stove, a few jujube dates in the water, and a scent somewhere between celery root and an old cedar drawer rising with the steam. Ginseng has traveled the trade routes of East Asia for more than two thousand years, and root-hunters once set aside the oldest specimens as gifts fit for an emperor.These coins are cut from six-year-old Panax ginseng, grown slowly in loose mountain soil by a single cooperative in Jilin province and harvested in autumn, once the leaves have yellowed. The roots are air-dried over several weeks rather than kiln-forced, then hand-sliced to an even thickness so each coin steeps evenly: dense, pale gold to amber, ringed with faint concentric lines.In Chinese and Korean herbal tradition ginseng has long been treasured. Only mature root is used here, never the fast-grown two-year root of cheaper blends.DetailsSliced Panax ginseng root, six years oldGrown by a single cooperative in Jilin provinceSlowly air-dried, hand-slicedA small paper sachet: enough coins for a season of teaHow to useSimmer three or four coins gently in a pot of water with a few jujube dates for twenty minutes, or add them to a slow-cooked broth. The spent coins can be chewed afterward.A steady root for a steady hand.

## Reviews
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