Dairyland American Ginseng Roots 西洋参 - 8 oz Pack of Wisconsin Ginseng Root - Authentic American Ginseng - Non-GMO, Gluten Free Whole Ginseng - Use This Herbal Supplement in Soup, Tea, Congee

Excellent product consisting of dried, white ginseng roots grown in Wisconsin in clean soil and proper ginseng environment (hot summers and very cold winters). I ate half a single root by gradually chewing it into a saliva saturated bolus and parking it under my tongue for 20 minutes. A profound feeling of well being and gentle energy ensued, lasting for some 6 hours. American ginseng is a life extending tonic that lends vitality, libido energy, athletic energy, and fights depression. The taste is strong, takes some getting used to, but is well worth the effort. This type of ginseng is a beneficial tonic when taken several times a week to daily in small portions. I like Chinese or Korean red ginseng, but the American product has no tendency to raise blood pressure and is a safe tonic when used in moderation. There are many health benefits, including strong, whole body penetrating, water soluble anti-oxidants, improved healing from injury or operation, decreased depression, gradually increasing libido, improved memory and rapidity of mental functioning, healthier eyes, improved protection from environmental toxins and radiation. A key super food for longevity and vitality. Going to eat more now! I find the energy helpful for yard work and large chores . Also weekends with my wonderful and passionate girlfriend.I first bought red ginseng roots for chewing in Oakland, CA Chinatown in 1984 after reading some scientific journal articles. Felt the benefits and liked the gentle energy right away. Ginseng is an effective superfood/medicine for some conditions and this white ginseng from from Wisconsin is primo. Have re-ordered this exact product repeatedly and am grateful to the producers. Top Quality and The Real Deal 💟 Medicinal organic chemist with extensive natural products experience, age 57.

Really nice size roots, great value, they won't disappoint

Started to use these ginseng as herb supplement to boost immunity and metabolism. I didn't catch a flu in the past two winters even without the flu shot. Not only that, my energy level also rose so much so that I don't even need my daily coffee anymore. This is after I started a daily cup of the ginseng power water for about a month.

It’s what you expect. Which is a good thing! It’s authentic and tastes like some good ginseng. I have had a couple of other different brands of ginseng and this one is good. This one is more earthy tasting some otherwise have tried were slightly more sweeter but don’t let that bother you at all! Ginseng is a earthy plant to begin with you are getting it for the benefits not the overall taste. I recommend breaking it into pieces if you want to put it into a water bottle they are decently thick as portrayed in the picture.

I indicated that the flavour was a 5 star. It's not. It tastes like ginseng, which tastes like earthy, smelly socks. Don't let that scare you away! Oh, by the way, you must soak the ginseng in water for a few days in the refrigerator for it to soften. You can chew it dry though if you want to.As I was saying about the taste. I found that if you peel it after it softens, it tastes somewhat like a parsnip. Not bad at all, so the earthy taste is in the skin. Now I don't know if the efficacy of ginseng is lost or enhanced by peeling, I never looked it up.The ginseng from this company is quality though. I have this on a verifiable Chinese friends' acknowledgement.

My husband loves this and it gives him energy. It has helped with his leg cramps also. I tried it but it is raw and hard for me to get past the taste. But I just reordered it as husband loves it. So if you can get by the taste or use it for tea ? I haven't figured or how else to use it but slice and eat a piece.

For some reason I just cannot find any ginseng in any of my local Asian markets. This has been a godsend. It taste great in soup. Highly recommended!

I use it in my coffee I roast a couple root in the pot to soften then up then next day I will grind them up and put some on the coffee grounds