The genus name Panax (Pan=all + axos=medicine) means ‘cure all’ in Greek. Ginseng has been traditionally used mainly as a tonic to invigorate weakened bodies, as an aid during convalescence and as a prophylactic to build resistance, reduce susceptibility to illness, and promote health and longevity.
The root is starchy sweet with a slight characteristic rich pungency and highly aromatic with a sweet liquorice flavour and earthy bitter-spicy undertones .
1 pouch of Borough Broth Co. Chicken Pho Broth
½ ginseng root or 1-2 teaspoon of ginseng extract
1 star anise
2 cm piece of raw ginger
1-2 strips of orange peel
Start by slicing fresh ginger in thin slices. Cook the ginseng and ginger in ½ cup of water and reduce the liquid by a half (If you have a ginseng extract powder you can skip this step).
Add the gelatinous bone broth with one whole star anise. Keep simmering for another 20 minutes on the lowest heat with the lid on.
Switch off the heat and add the orange peel and let infuse for another 5 minutes.
Sieve this into your mugs and drink hot with or without added orange juice for acidity.