Honey-Preserved Red Ginseng Slices

Why people make this

Red ginseng is one of the most potent tonic ingredients in the Chinese tradition, but its strong warming and qi-moving properties mean that taking it straight can cause side effects — headaches, hot flashes, or digestive discomfort — especially if the dose is too high or the person’s constitution is not suited to such a strong warming herb. The clever solution that has been passed down in Cantonese kitchens is to steam the slices first to open their structure, then preserve them in honey. Honey tempers the drying, heating quality of the ginseng, making it gentler and less likely to cause internal heat while preserving the qi-nourishing benefit. Eating just three slices a day is enough.

Who it suits / who should be cautious

• Particularly suitable for older adults or post-illness individuals who feel short of breath even with mild exertion, or who feel chronically cold and low in energy
• Also traditionally associated with supporting menopausal women and people with low vitality
• Children should not take ginseng preparations without advice from a traditional Chinese medicine practitioner
• People with liver fire or strong constitutions prone to heat should start with just 1–2 slices to test tolerance, or choose American ginseng (xi yang shen) instead, which is cooler in nature
• Do not consume with strong tea or white radish for 4–6 hours after eating

Why these ingredients (the food-therapy logic)

• Red ginseng (hong shen): Processed through steaming; considered to strongly supplement original qi (yuan qi), strengthen the heart, and support physical resilience; associated with anti-aging in folk tradition
• Honey (feng mi): Naturally sweet and slightly moistening; in food therapy it tempers the dryness of ginseng, preserves the slices, and adds its own gentle nourishing and soothing properties

Ingredients (approximately 2-month supply)

Ingredient	Amount	Notes
Red ginseng slices	~75 g (2 liang)	Rinse clean; or skip rinsing if steaming time is sufficient
Pure honey	enough to fully cover	Use genuine raw or minimally processed honey

Method

1. Rinse the red ginseng slices briefly under running water and pat dry, or leave unrinsed (steaming will sanitise them).
2. Lay the slices flat on a steaming plate and steam over high heat for 12 minutes.
3. Allow the slices to cool completely at room temperature.
4. Transfer to a clean, sterilised glass jar and fill it to about 70% capacity with the ginseng slices.
5. Pour in pure honey until it fully covers the slices.
6. Seal the jar and store in a cool, shaded place.
7. After 2–3 days, some slices may float to the surface. Add a little more honey to ensure all exposed slices are coated, preventing oxidation and mould.
8. After approximately 2 months, the honey-preserved slices are ready. Eat about 3 slices per day.

Bro Niu’s tips

This preparation keeps well at room temperature in a cool spot for the full 2-month infusion period. Once you start eating them, continue at a gentle pace — 3 slices a day is the right amount. The honey-infused ginseng is especially helpful for older adults who become breathless easily, or people going through menopause who need a gentle but real tonic. After eating the ginseng, wait 4–6 hours before drinking strong tea or eating white radish.

Community questions answered (selected)

• Q (Elaine): I bought some sliced ginseng a while ago and have not used it. I am too lazy to make a proper tonic. Is there a quicker method that is not too heating? Bro Niu: Steam the slices for 12 minutes, let them cool, place in a clean glass jar, and cover fully with honey. Top up with more honey the next day to cover the surface. Store in a cool spot for 1–2 months, then eat 3 slices a day — great for energy without causing heat.

• Q (Emma): How long after a caesarean birth can I take red ginseng? What can it be paired with? Bro Niu: It is best to wait until the postnatal discharge (lochia) has cleared before taking warming tonics such as red ginseng. It can then be simmered with astragalus root (bei qi), goji berries, ginger, and red dates in a silkie chicken soup. Remember: no strong tea or radish on the day you take ginseng.

• Q (reader): I have elevated liver fire, dream-disturbed sleep, and cold hands and feet. Can I take American ginseng, white ginseng, or red ginseng daily? Bro Niu: With liver fire and blood deficiency, use golden needles (jin zhen), black fungus, goji berries, and pig liver in a soup — 2–3 times a week. American ginseng (xi yang shen) is fine to steep as tea. Hold off on regular ginseng and red ginseng for now.

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Published January 30, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.