One tomato, two tomato
After my recent experiment with juniper bitters, I’ve been dreaming up new concoctions. But never did ginseng bitters cross my mind. I'll be the first to admit that I don't know much about fabled root. Many swear by its health properties which include increasing energy, memory and stamina, with a little sex drive boost on the side. But after tasting some wonderful fresh ginseng infused whisky at a recent Minnesota Food Bloggers event at Heidi's in Minneapolis, I was intrigued. It had wonderful herbal notes with earthy, nutty and slightly sweet overtones. This had possibilities. Then I met the ginseng grower, Will Hsu, whose family runs one of the largest ginseng farms in the country, right next door in Wisconsin.
American Ginseng (Panax quinquefolius) is in the same genus as Asian Ginseng (Panax ginseng), and has the same active compounds, called ginsenosides. It is native to the US and Canada, with a growing region that stretches from central Wisconsin, north through Quebec, over to New York, down through Appalachia and back across the Ohio Valley. Ginseng grows in cool, shady woodlands and has been foraged by native peoples for possibly thousands of years. Commercial production is intensive. Ginseng takes 4-5 years to grow and the fields must be covered in shade cloth to simulate the forest floor.
Originally from Taiwan, Will's parents have been growing ginseng in Wisconsin for over 30 years. Central Wisconsin is the epicenter of American ginseng cultivation, with nearly 200 growers in the area. Hsu's Ginseng Enterprises, Inc. alone produces about 100,000 pounds a year. Wisconsin-grown ginseng is known for its distinct aroma and medicinal effects. If ever there was a terroir-influenced herb, this would be it.
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Ginseng Bitters and a Cocktail
3/23/12
A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.
Known to many for my incredible ability to organize, I tackle gardening and life with equal verve. Obsessive, is that a bad thing?
Being the adventurous preserver I am, I decided to make bitters and cocktails. Ginseng is good for you, right?
Ginseng Bitters
4 oz vodka
4 tea bags of pure ginseng or
1 oz dried sliced ginseng or
1 medium fresh ginseng root (about 4 inches long), thinly sliced
Steep the ginseng and vodka together for at least 1 month. Strain. In a taste test we discovered that the best tasting bitters were made with the dried sliced American ginseng. It had a clean, zingy flavor. Second best was the fresh ginseng root, followed by the tea. The tea just didn't have much kick, but still kept the bitterness. You can find American ginseng at local co-ops or buy direct from Wisconsin at Hsu's Ginseng Enterprises, Inc or other Wisconsin growers online.
Ginseng Zing Cocktail
1/2 shot ginseng bitters
1/2 shot vodka or whisky
juice of 1 orange
juice of 1 lime
1 shot spiced ginger simple syrup (below)
champagne, ginger beer or soda
1/2"x2" strip orange rind
orange rind twists
In a shaker with one or two cubes of ice, combine ginseng bitters, vodka or whisky, orange & lime juices and ginger simple syrup. Shake hard. Fill champagne glasses up half way and top with champagne, ginger beer or soda, if you want less of a kick. Top the champagne with a squeeze of orange rind, then hang a twist on the rim. Enjoy the benefits!
Spiced Ginger Simple Syrup
2" piece fresh ginger, sliced thin
1 tbs coriander seed
1" piece fresh turmeric, sliced thin, or 1 tsp powdered
1 1/4c water
1 c sugar
Combine ginger, coriander and turmeric with water. Simmer on low for 20 minutes, then let steep for 1 hour off heat. Strain. You should have about 1 cup of liquid (other wise top off with a bit more water). Add sugar and heat to dissolve. Cool.
