How to Use a Chinese Ginseng Cooker

Ginseng is probably the best known Chinese herb. The herb is extensively used to treat a variety of ailments as well as to maintain overall health. The most potent species of ginseng is considered to be Panax ginseng, although American ginseng (Panax quinquefolium) is of nearly equal value. The highest quality preparations come from large, well-formed, 4-6 year-old (or older) roots. A rather simple and effective way to prepare ginseng is with a special cooker, which is essentially a ceramic double-boiler. The cooker limits the heat that may potentially destroy the root’s therapeutic value while still allowing for its full extraction. The lid prevents the contents from escaping as vapor. Some cookers are already double-chambered; others have a single chamber and require a separate pot to serve as the second chamber.

Instructions

Using a double-chamber cooker

• 1

  Place the desired dose of ginseng in the innermost chamber. Fill it about 2/3 of the way with purified water. If it’s a particularly large ginseng root, crush it into a few rough pieces using a heavy mortar and pestle; some roots can be very solid and require serious pounding.

• 2

  Add water to the second, or outer, chamber, also about 2/3 to the top.

• 3

  Place the cooker on a stove and bring the water in the second chamber to a simmer. Cover everything with the accompanying lids and simmer on very low heat for 30 to 45 minutes. Water may be periodically added to the outer chamber if too much evaporates in the process.

• 4

  Allow to cool for a few minutes and carefully remove the vessel containing the herb. The liquid now contains the extracted constituents and is ready to drink once sufficiently cool.

• 5

  The process can be repeated several times with the same root, in order to extract the maximum amount. The root is much easier to break after the first cooking.

Using a single-chamber cooker

• 6

  Place the ginseng into the vessel and fill it 2/3 of the way with purified water. Cover with lid(s).

• 7

  Place the cooker into a pot and fill it with enough water to come up about 2/3 of the way to the cooker.

• 8

  Place the stove and bring the water to a simmer.

• 9

  Cook on very low heat for 30 to 45 minutes, adding water to the pot if more than half evaporates.

• 10

  Remove from heat and carefully take out the vessel containing the herb. Drink the brew once it cools to a comfortable degree. Repeat the process a few times to obtain the most from the root.