Ginseng's genus name Panax is derived from the Greek, and means panacea or cure-all. In Asian medicine, dried ginseng is used as a tonic to revitalize and replenish vital energy, which is referred to as qi or chi.

Ginseng is traditionally used as an aid during convalescence and as a prophylactic to build resistance, reduce susceptibility to illness, and promote health and longevity.

It is widely used to treat fatigue, impotence, lack of appetite, headache, dizziness, cancer and rheumatism.

The Pharmacopoeia of the People's Republic of China indicates its use for prostration with impending collapse marked by cold limbs and faint pulse; diminished function of the spleen with loss of appetite; diabetes caused by "internal heat"; general weakness with irritability and insomnia in chronic diseases; impotence or frigidity; and heart failure and cardiogenic shock.

Preparing Ginseng Tea

Fill a pot with water and bring to a boil. Add 2 to 3 grams of ginseng for each cup of water.

Simmer or steep tea four to five minutes until the ginseng softens. Boil for two hours, replacing water as it steams off, for very strong tea. Add ginger, honey, dates or herbs for flavoring.

Strain the tea, preserving the ginseng. Drink one cup of ginseng tea a day. Reuse ginseng two to three times before discarding or eating it.