Welcome to Country Style Ginseng Recipes from Colwell’s Ginseng !

Ginseng Recipes,

We are glad to offer a few recipes to incorporate ginseng into your diet, all of which we use in our daily lives, so that our customers may try them also!  Unlike our Asian couterparts, most people in the U S don’t use ginseng as part of their daily routine.  Hopefully some of these ginseng recipes will make it easier for more people to benefit from using ginseng on a regular basis.

Ginseng is used to help balance your body’s over all health by helping your immune system with a variety of health issues you might have.  There are many benefits to using ginseng regularly.  Some you can read about in our  FAQ  section.

The following are some ginseng recipes you may want to try using a variety of different ginseng products:

Morning coffee with Ginseng Berry Juice added.

Literally add a teaspoon of  Ginseng Berry Juice Concentrate  to your morning cup of coffee.  Or you can add any of our  American Ginseng & Wild Reshi Mushroom Extracts – Tinctures.

We use our Ginseng Berry Juice & Reshi Mushroom Extract in our morning coffee or tea 5 days a week.

Pineapple Upside Down Cake

For Dessert or a Breakfast Treat to go with Coffee or Tea.  Maybe an afternoon snack with some Iced Green tea.     Contact Us  if you would like the recipe for the cake.

Hot Tea with a Ginseng Slice.

Poor hot water over your favorite brand of tea in a cup with a slice of ginseng root. Or break off and add a small piece of root.  Let it steep to desired strength or drinking temperature.  You can add a bit of local honey to sweeten if you like.  I know, simple right?  You can reuse the slice of ginseng multiple times if you like.

You could also use our Ginseng Berry Juice or any of our Extracts – Tinctures for a quicker mix.

Iced Green Tea with Ginseng Root & Honey ( my wife calls it mud juice, she thinks the root has an earthy flavor).

A Ginseng Recipe we use regularly.

Start by heating enough water to fill the a half gallon container.  Put 2 medium or 3 small size root ( about as long as your little finger) in the container.  Add about 3 – 4  tablespoons of local honey to the bottom of said container.  In my opinion, it is always better to use local non processed honey versus store bought when possible.  Home grown is always healthier than store bought.

We clip 6 green tea bags to the lip of the container so when done we can easily retrieve and reuse them for a single cup of tea or two.  We then add the hot/boiling water fillling the container being sure the tea bags are covered.  It will help to pour the hot water directly over the tea bags when possible.  Leave it steep until it cools to room temperature or the desired strength.  We always let it steep till it cools to room temp.  Remove the tea bags squeezing the liquid out of the bags and store in the frig leaving the ginseng root in the container.

We reuse the root for at least 3-4 batches of iced tea, aka mud jucie!  We have a pitcher in our frig all the time.

Hamburger Soup or meat of choice with Ginseng Berry Juice, Ginseng Root, Ginseng Leaves or all three added

Ingredients:

About 1 & 1/2 cups of raw uncooked baby carrots and 1 & 1/2 cups of raw uncooked celery cut to size.

Also 1 & 1/2 cups of pre-cooked al dente shell beans. ( they are like a heirloom kidney bean).  Or use a bean of your choice.

1 & 1/2 cups of bean sprouts.

1 cup sweet peppers cut to size.

One medium onion chopped or diced.

1 quart finely diced tomatoes.

1/2 to 1 quart of pre-cooked cabbage cut to bite size. Your cabbage should be cut to size before being cooked al dente.

1/4 cup of your favorite mushrooms ( optional )

1 & 1/2 lb of 90% lean hamburger or your choice of beef cut to 3/4 by 3/4 inch.

1 quart of beef broth.

garlic powder, onion powder, celery salt, salt & pepper. Dried celery leaves.

1 dried ginseng leaf chopped.

Cooking Directions:

We start by cleaning and cutting our veggies to the desired size, usually bite size.  Then in a 6 – 9 qt soup pot put in a little olive oil and your meat of choice to start the cooking process.  Season your meat with all the spices but the celery leaves.  Add half of the diced onion to the pot.  Once the meat is close to done add the carrots, celery, peppers and the rest of the onion.  Stir, mixing the veggies with the meat letting it simmer for a few minutes so the meat is cooked but the veggies are al dente.

Next stir in the cabbage, tomatoes, shell beans, mushrooms if you choose to,  1 -2 tbsp dried celery leaves, and 1/4 to 1/2 of the broth covering about half of all you have added.  Now is when you add whatever ginseng you will use, be it ginseng root, ginseng leaf, ginseng berry juice, or a combination of any of the three.  If root, about 1 medium sliced thin, ginseng berry juice, about 4-6 tsp, or 1-2 chopped ginseng leaves, or all three.

Continue to simmer soup until you see steam rising from the pot but not boiling.  Stir in the bean sprouts and however much broth is left to just cover the contents.  Again, simmer the soup until steaming, but not boiling.  Cover and remove from the heat.  Let stand for 10 to 15 minutes to let the flavors come together, then enjoy!

A Ginseng Recipe of at least 8 – 10 servings of hearty soup.

Shrimp Stir-Fry with Ginseng 

Ingredients:

1 lb peeled and cooked schrimp 26-30 per lb

1 small fresh ginseng root sliced thin, or 1 small dry root soaked in water until pliable then sliced,  or ginseng berry juice, or ginseng extract

1 cup each baby carrots and celery cut to bite size

1/2 cup sweet peppers cut bite size

1 small or medium onion diced

1 cup sliced water chestnuts cut in half if desired

1 & 1/2 cups bean sprouts

1/4 cup of your favorite mushrooms ( optional)

soy sauce, worcestershire sauce, garlic powder, onion powder, celery salt, pepper

Cooking Directions:

Cut each shrimp in half, bite size.  Put a little butter or olive oil in a 1 & 1/2 inch deep 14 to 16 inch skillet.  Then add the shrimp & half the diced onions on medium heat. Treat the shrimp with garlic powder, onion powder, celery salt & pepper.  Add 2-4 tbsp each of soy sauce & worcestershire sauce.  You can add a little lemon juice if desired. Let the shrimp fry for a few minutes occassionally stirring.  Stir in the carrots, celery, sweet peppers, mushrooms if you choose, & the rest of diced onions.  Also 2-4 tbsps more of the soy & worcestershire sauce.

If using ginseng root, add it with the veggies, if using ginseng berry juice, add 1-2 tsps each time with the soy sauce.

Now, stir in the water chestnuts & bean sprouts with a little bean sprout juice if available, but not too much, you’re only making a little broth not soup.  Leave on the heat until the chestnuts & sprouts warm, about 5 minutes.  Cover and remove from the heat for another 5  minutes.

Your  Stir-Fry is ready to serve.  You can serve over any type of rice, over rice noodles, ramen noodles, chow mein noodles, even couscous.

Also, you can subsitute the shrimp with any meat.  Pork, chicken, venison, etc.

 Simple Home Made Chicken Noodle Soup with Ginseng

Ingredients:

We use 4 boneless chicken thighs with skin,  you can substitute with any poultry

1 small fresh ginseng root sliced thin, or 1 small dry root soaked in water until pliable then sliced,  or ginseng berry juice, or ginseng extract

1 cup baby carrots sliced length ways to bite size

1 cup celery cut to small bite size

1/2 cup celery tops, the leafy part

1  medium onion sliced and diced

1/4 cup of your favorite mushrooms ( optional)

3 cups of uncooked fine narrow thin noodles ( you can add more or less if desired)

poultry seasoning, celery salt, garlic powder, onion powder, salt & pepper

  Directions:

We start by pulling the skin from the chicken, putting it into a separate pot to make extra broth. Add at least 1 to 1 & 1/2 qt of water, a little poultry seasoning, salt & pepper. Bring to a low simmer while the chicken is cooking.

Put your skinless chicken into a 6 – 9 qt soup pot. Season with the celery salt, garlic & onion powders, salt, pepper, and poultry seasoning. Add half of the onion and  enough water to just cover the chicken and not boil away. Bring to a boil on medium heat then turn the heat down to a simmer until the chicken is cooked, ususally 45 min to an hour.

While the chicken is cooking you can prep your veggies.

Once the chicken is cooked, remove it from the broth onto a plate to let it slighty cool.  Now you add the broth  from the pot of chicken skin. Turn heat to medium. When the broth is hot enough add the nooodles.  When the noodles are half cooked , add your veggies to the broth and bring it to a simmer. You may have to add some broth to at least cover the veggies, noodles and room for the chicken. While the veggies and noodles are simmering, you chunk the chicken into slighty larger than bite size pieces.  Put the chicken back into the pot and add more broth if needed to the desired volume or so everything is at least covered. Heat the soup to the simmering point again, cover and remove from the heat.

If using ginseng root, add it with the veggies, if using ginseng berry juice, add 1-2 tsps each time you add broth, total of 4 tsps.

Another Ginseng Recipe of tasty soup with 8 – 10 servings.