Whole roots
Whole ginseng roots are mainly intended for pickling, i.e. for making your own infusions. It is recommended to pickle the whole root in strong alcohol, stir daily and sip it in the morning after 2 to 3 months!
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Selected six-year-old Korean red ginseng roots graded 30 Ji.
150 g of master-dried, 6-year-old Korean Panax Ginseng roots (Grade Earth, 40 Ji), presented in a traditional wooden gift box. Brew as a warming infusion, prepare a monthly...
Whole marinated black ginseng roots in a 167 g pack.
Black Korean Ginseng – Genuine Certified is our finest quality offering: a full 300 g of authentic 6-year-old Korean black ginseng roots (~14 roots per pack), processed through...
10 g of fine Chinese Panax ginseng roots, described as six years old. Dried root pieces for preparing a traditional infusion. Explore at ginseng.eu.
