Green Tea and Ginseng: Two Classic Plant Ingredients
One is a leaf and one is a root, and both have long histories.
Green tea leaf
Green tea comes from Camellia sinensis. The leaves are heated soon after picking, which keeps them green and keeps their natural antioxidants.* Read the green tea profile.
Panax ginseng
This root grows in cool forests in Korea and northeast China and takes years to mature. It is among the best-known herbs in Asian tradition. See the Panax ginseng profile.
A relative: eleuthero
Eleuthero is called Siberian ginseng, but it is a different plant. GlycoReset lists both, along with maca.
How to enjoy them in food
- Brew a cup of green tea in the afternoon.
- Try ginseng tea once to learn the taste.
- Add maca powder to a smoothie.
Sources
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