Kbang Healthy Ginseng

(GLO) - Recently, a friend from Kbang sent me some processed, healthy ginseng. They also messaged me, reminding me to soak it in alcohol early if I plan to make ginseng wine, and to dry it in gentle sunlight if I intend to use it for making tea later.

Actually, the name "healthy ginseng" isn't unfamiliar to me, but I had to listen to your advice because the processing and packaging by the "producer" are quite rudimentary, making mold growth easily understandable if left for too long. But I still wonder, since Kbang healthy ginseng is one of the rare and valuable medicinal herbs of the area, why isn't there a plan for its effective development, protection, exploitation, processing, and commercialization?

Ginseng hot pot is a popular dish among many diners. Photo: Ha Duy

While I was at the Krong (Kbang) base, I heard about this invigorating ginseng. At that time, some of my comrades would uproot the plant, chop it up, wash it, dry it in the shade until wilted, then roast it over low heat, bury it in the ground, and brew it into a daily drink. Those who could afford it would even add a little rock sugar, and carry this drink in a thermos when going on work or laboring. It truly was invigorating to drink this invigorating ginseng. Not only was there invigorating ginseng, but the Kbang forest also had many other "healthy" medicinal herbs such as: ginseng of the Cau plant, ginseng of the Da plant, ginseng of the Dat plant... My comrades at the base also processed these into similar drinks to the invigorating ginseng, using them as a substitute for tea.

It is unclear whether scientists have officially researched and published the nutritional value of Kbang ginseng, but in fact, there are a few articles mentioning this issue. Due to unclear sources, we are also cautious in discussing it, but here is an example: “The unique climate and soil of the Kbang region have made Kbang ginseng precious with a saponin content of up to 38. Saponin is a characteristic nutrient of ginseng; the more saponin, the higher the content, the more precious and higher the quality of the ginseng. Scientific studies show that saponin in ginseng brings many great benefits to human health, such as reducing blood cholesterol levels, fighting cancer, strengthening bones, and boosting the body's natural resistance” (Gia Lai Newspaper, May 3, 2025). If the information provided by Gia Lai Newspaper is accurate, then Kbang ginseng is very valuable. Therefore, the challenge is to develop a plan for conservation, expansion of cultivation area, exploitation, processing, and market supply in the most efficient way possible!

According to many, the term "health ginseng" is a name used by the Bahnar people. For a long time, they have uprooted (dug up) this plant, washed it, dried it in the shade, roasted it, and brewed it into a drink, which they found made them feel healthier after a hard day working in the fields. Following this method, later, cadres and staff in the base area where the health ginseng grew also followed the Bahnar people's method and found it truly effective in replenishing energy and restoring strength after work and production. Today, some restaurants in the former Kbang district or Pleiku have come up with various ways to prepare it, including a health ginseng hot pot dish that is very popular with diners.

In 2010, a delegation of officials from the Vietnam Journalists Association visited and worked with the Korean Journalists Association. During this trip, our friends took us to visit the famous Korean ginseng growing region in Chungcheong Province, known as the "ginseng capital." In Korea, ginseng harvested and processed in all regions is gathered and traded at Geumsan Ginseng Market – the largest ginseng distribution and production center in Korea. Geumsan Ginseng Market has more than 1,300 shops selling ginseng and herbs, holding 80% of the country's ginseng market. Notably, the price of ginseng here is also 20% or more cheaper than elsewhere. Here, we were introduced to many processed ginseng products. Among them was a ginseng stew with young chicken (what we call "chicken with a shrimp tail") which our friends treated us to; it was a special dish, with a special price, listed on the restaurant's menu.

Although Kbang ginseng has not yet been systematically planned for cultivation, harvesting, processing, preservation, marketing, and promotion, the potential and strengths of this ginseng-growing region in particular, and medicinal plants under the forest canopy in general, have been affirmed. Even though the ginseng here is only in the initial processing stage for brewing as a beverage and soaking in alcohol, it has gradually become available on the market in Gia Lai (formerly) and is favored by many consumers. Furthermore, further research into processing Kbang ginseng into a specialty product, beyond just its health benefits through alcohol, is needed.

It is known that relevant agencies and local authorities had previously planned to attract investors to Kbang to research, preserve the genetic resources, and cultivate, process, and market products from this special medicinal plant. We also learned that, besides Kon Pne commune, the Kon Ka Kinh National Park (formerly Mang Yang), at an altitude of thousands of meters above sea level, also has ginseng. To date, people in this area have only been harvesting and processing the raw product. Hopefully, after the merger of Gia Lai and Binh Dinh provinces, medicinal plants like ginseng will receive more attention in terms of planning, conservation, and more effective exploitation and consumption!

Source: https://baogialai.com.vn/sam-khoe-kbang-post560067.html