Two American Ginseng Drinks Recipes – Basic Ginseng and Ginseng Chrysanthemum Drink

American Ginseng “Beards”/ American Ginseng Fiber, 洋参须 (Yang Shen Xu)

I love American ginseng and because of its inherent cooling properties, I think it’s a perfect cooking ingredient in hot and humid Singapore.

Besides using ginseng in cooking like in my ginseng chicken soup and foil-wrapped steamed ginseng with chicken, many people like to make cooling teas with it.

I’m featuring two recipes – (1) basic ginseng drink (it tastes great on its own) and (2) ginseng with chrysanthemum (also taste great when paired up with another herb) tea here.

Basic Ginseng Drink 洋参须水
(Serves 2)

Ingredients
- 30g American Ginseng “Beards” 洋参须
- 1.5 litres of water
- a pinch of salt* (optional)

Directions
Bring water to a boil in a pot. Add ginseng and boil over high flame for 5 minutes. Flavour with some salt if you like*. Take out the ginseng using a strainer and serve the drink at room temperature or chilled.

*Note: The addition of salt is purely personal … I personally find that the taste of this particular ginseng goes really well with a bit of salt. Feel free to skip this according to your preference.

Ginseng Chrysanthemum Tea 菊花洋参须茶
(Serves 2)

Ingredients
- 50g chrysanthemum flowers
- 30g American Ginseng “Beards” 洋参须
- 2 litres of water
- 70g rock sugar (adjust according to your preference)

Directions

Bring chrysanthemum flowers and water to a boil in a pot. Take out the chrysanthemum using a strainer. Then add the ginseng and boil for another 5 minutes. Take out ginseng using a strainer. Add rock sugar to taste and off fire when the sugar has dissolved. Serve the drink at room temperature or chilled.

Chrysanthemum Flowers and American Ginseng “Beards”

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Besides making these cooling and refreshing drinks, ginseng can be used in cooking too! Watch up for my upcoming recipes using American Ginseng :)

More cooling drinks to try:

- Chrysanthemum Tea
- Lemon Barley Drink
- Water Chestnut and Bamboo Drink

I’m sharing my ginseng drinks recipes with Weekend Herb Blogging, now managed by Haalo of Cooking (Almost) Everything At Least Once and hosted this week by me.

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And good news!! I entered my Pumpkin Chawanmushi for Cookthink’s Root Source Challenge (Pumpkin) … and I won! The recipe is now proudly featured at cookthink’s website and I get a free cookbook too (didn’t realise there were prizes, pleasant surprise)! A big thank you to Cookthink for selecting my entry :)

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Tagged as: Chrysanthemum, ginseng, rock sugar