Yellow Ginseng

  It grows extensively in the mountain, it is a perennial plant of lily family, also named chick-head ginseng and tiger ginger. It tends to grow on humid hillsides or at banks of trenches. There are many leaves similar to that of bamboo on one branch. The flowers are greenish white, clustering in the shape of an umbrella, so the pedicels drop a little. Roots are many and fat. The method of processing it is complicated, through which the ginseng is cooked nine times and sundried nine times, thus Nine-times-processed yellow ginseng is called. The product is slick, fragrant and sweetish, and can be used both as medicine and food. It has the effect of strengthening vigor, curing rheumatism, setting the five visoeva at ease, striving ones bones, preventing from getting cold and filling marrow. Having it frequently, one will not be weak in health, and can enjoy a longer and healthy life. Legend has it that when cultivating himself in a cave in longevity mountain, dignitary Haiyu did not eat any rice but fed on yellow ginseng. He lived to be 110 years old.