American Ginseng is deeply rooted in the North American Herbal tradition and has been a famous herb of commerce especially in trade with China for over 200 years. A member of the araliaceae (Ivy) family, and in the same genus as Asian/Korean Ginseng (Panax ginseng), these two plants are closely related in use. American Ginseng is considered much less stimulating and more “cooling”. In the early 1700s, a Jesuit priest Father Joseph Lafiteau, who had been a missionary in China, found ginseng growing near an Iroquois village in Canada. He wrote a treatise in 1717, which launched the plant into popularity and economic value, with one ounce selling for as high as three ounces of silver. Native Americans and Settlers throughout the east began digging ginseng to sell to French traders who shipped it to China. The legendary Daniel Boone was said to have made a fortune digging wild Ginseng. Factors such as total loss of habitat from logging and development and overharvesting have led to American Ginseng’s demise in the wild. It is considered Threatened or Endangered by the USDA in 10 states. There are many organic growers and conventional Ginseng farms in North America today.
American ginseng was much more popular in Chinese than American herbal medicine. Despite that, the root was official in the United States Pharmacopeia from 1842-1882. It was used to tonify digestion, and to support normal energy. Native Americans used the plant regularly and it is mentioned as one of the Seneca tribe's top 5 medicinal plants. Most tribes used it as an aid in convalescence with the elderly, to tonify the reproductive system, and to normalize arousal and desire in both men and women. There has also been research investigating American Ginseng's role in helping to maintain normal blood sugar levels.
Glycosides (ginsenosides), saponins, phyto-sterols
Azike, C.G., Charpentier, P.A., Hou, J., Pei, H., Lui, E.M.G. The Yin and Yang actions of North American Ginseng root in modulating the immune function of macrophages. Chin Med. 2011; 6: 21. Ng, T. B., and H. W. Yeung. “Scientific Basis of the Therapeutic Effects of Ginseng.” In Folk Medicine, The Art and the Science Washington, D.C.: American Chemical Society, 1986: 139-151. Sotaniemi E, Haapakoski E, Rautio A. 1995;18:1373-1375. Vuksan V. Arch Intern Med 2000; 160:1009-1013.
Not for use during pregnancy or lactation. If you have a medical condition or take pharmaceutical drugs please consult your doctor prior to use.
This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner
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The dried fruit of Black Pepper (Piper nigrum) has long been used as a culinary spice and as a traditional medicine, and today it is ubiquitous in most cuisines. Black Pepper is made from the plant’s unripened green drupes (stone fruit), which are called “peppercorns.” They are briefly boiled and dried or cooked. Native to southern and southeast Asia, Black Pepper’s use in Indian cooking dates to the first century BC, and it became popular across Europe during the Roman Empire. In ancient Greece, it was so valued that it was used as currency. The active constituent called Piperine is what gives Black Pepper its pungency.