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Re: Ginseng

At 02:48 PM 9/15/98 EDT, you wrote:
>In a message dated 9/15/98 2:28:13 PM Eastern Daylight Time,
>sbelcher@colszoo.org writes:
>
><< Next I read that root cuttings can be taken but I'm scared to 
> death to try.  Each root only has a single shoot on it.  If I cut 
> part of the root off I don't want to take a chance on loosing both.  
>      I'll appreciate any info. >>
>
>Well, I know that this will sound crazy and I have never tried it myself.  A
>number of years ago I read an article about using ginseng in cooking and the
>question was asked how to keep it fresh longer.  The author advised placing
>the root in damp vermiculite in a pot on the window sill, thereby not only
>keeping the root fresh, but encouraging it to root.  I'm assuming that you
>have some special kind of ginseng, rather than the common one available in
>your local grocery store.  Why don't you buy the kind found in the grocery
>store and try it?  That way you won't lose your "special" plants.
>
Are you sure you're talking about ginseng and not ginger?  I've never seen
a "common one" (of ginseng) available in our grocery store, nor have I
heard of anyone's using it in cooking.  It is used medicinally, but of
interest to me, at least, is the fact that ginseng is not listed in
"Cornucopia, A Source Book of Edible Plants," or "Sturtevant's Edible
Plants of the World."  Margaret
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