The quality of Asian ginseng is determined by its shape and size and where it was grown. The greatest amount of active ginsenoside compounds is found in five to six year old roots. The outer, pale brown skin contains most of the ginsenosides, but it is removed before the roots leave China to prevent other countries from producing red ginseng. This specialty product is made by soaking fresh, unpeeled roots in honey or wine and then steaming them with herbs such as white peony root, cinnamon, and dates. The resulting hard, brittle root is extra stimulating because it contains not only the major ginsenosides, but creates four additional ones.
Panax ginseng is sold in more forms than any other herb.
You can find it in sodas, candies, toffees, even ice cream and chewing gum, but don't expect to get much of a dose. A small piece of a Panax ginseng root can also be chewed. A half billion Chinese women take it as a daily tonic, often adding it to soups and stews to build blood, restore energy, build blood, and improve liver health, heart and circulation, and to prevent blood clots and hardening of the arteries. An alkaloid in the leaves inhibits cancerous tumors. Animal studies indicate that it enhances the immune system by stimulating natural killer cells, T cells and decreasing cancerous tumor's size.