Ginseng vs polygonatum
Two East Asian roots at opposite ends of the price range, both simmered, and only one of them is something anyone drinks by the jug.
botanical
What is being compared
Point by point
| Aspect | Ginseng | Polygonatum |
|---|---|---|
| What it is | A slow-growing forest root cultivated for six years before harvest. | The rhizome of Solomon’s seal, steamed, sliced and roasted. |
| Price | Among the most valuable agricultural products in Korea, with a gifting market attached. | Cheap, and poured free in Korean restaurants in place of water. |
| Flavour | Earthy and firmly bitter with a sweet finish that arrives late. | Nutty, sweet and toasty, closer to roasted barley than to a root. |
| Preparation | Thirty minutes at a simmer, minimum. | Ten minutes; the roast has already done most of the work. |
| Processing | White ginseng is peeled and dried; red is steamed first, which darkens it and extends its life. | Steamed then roasted, and the roast depth sets the flavour entirely. |
| Where it is drunk | Korea and northeast China, as insam-cha and in samgyetang. | Korea, constantly, as dunggulle-cha. |
| Buying | Age, grade and wild-versus-cultivated drive prices across three orders of magnitude. | Pale material has been under-roasted and tastes of very little. |
The short answer
Polygonatum is the everyday drink and the more likeable. Ginseng is a considered purchase where what you are buying is mostly age and provenance.
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