Uses and Recipes for Roots

Ginseng Recipes


    Preheat oven to 350 degrees Makes 3 - 4 dozen cookies

    1 pkg. (18 1/ 4 oz) Devils Food cake mix

    2 eggs

    1/3 C vegetable oil

    1 pkg. (10 oz.) peanut butter chips

    1/2 to 1 C chocolate chips

    1 tsp. ginseng powder

    Combine cake mix, eggs oil and ginseng.  Batter will be stiff.  Stir in chips. Roll into 1” balls.  Place onto lightly greased baking sheet.  Flatten slightly.  Bake 9-11 minutes.  Cool one minute.  Put on wire rack.



    1/3 C fresh orange juice

    2 Tbs. chopped green onion

    2 Tbs. soy sauce

    2 tsp. dark sesame oil

    2 tsp. minced ginger root

    1 tsp. honey

    1/4 tsp. grated ginseng

    2 boneless, skinless chicken breasts (6 oz each)

    Sliced green onion  for garnish

    Combine all ingredients except chicken and garnish.  Add chicken.  cover.  Marinate in refrigerator for 1 or more hours.  Remove chicken.  Pour marinade into pot with fitted steamer.  Add water to 3/4” depth and bring to simmer.  Place chicken in single layer on steamer, cover tightly and steam over high heat 12 - 15 minutes.  Sprinkle with sliced green onion.


    Preheat oven to 400 degrees

    1 3/4 C all purpose flour

    2 tsp. baking powder

    1 tsp. ginger

    1 tsp. cinnamon

    1 Tbs. ginseng powder (equal to contents of 15 capsules)

    2 oz semisweet chocolate

    4 Tbs. (1/2 stick) butter

    1/3 C honey (liquid works best)

    1 C milk

    2 egg whites, slightly beaten

    6 oz mini chocolate chips or raisins (optional)

    Mix flour, baking powder, spices and ginseng powder in bowl.  Meanwhile, slowly melt chocolate and butter in top of double boiler until smooth.  Add melted chocolate to dry ingredients.  Add honey, milk and egg whites.  Stir just enough to blend.  pour into greased muffin tins and bake for 20 - 25 minutes.  Cool 2 minutes before removing from pan.

    • Ginseng Tea


    • 2 grams of ginseng
    • Hot (not boiling) water


    Steep ginseng in hot (but not boiling) water for 4-5 minutes.