How to make ginseng oil?

Are you tired of buying expensive ginseng oil from stores? Do you dream of making your very own bottle of this elixir at home? Well, look no further! In this article, we will guide you through the steps to create your own ginseng oil. Don’t worry; it’s easier than it sounds!

What is Ginseng?

Before we dive into how to make ginseng oil, let’s take a moment to discuss what ginseng is.

Ginseng is a plant that has been used for centuries in traditional medicine. It grows primarily in Asia and North America and comes in two main types: American and Asian (also known as Korean).

Ginsenosides are the active compounds found in all types of ginseng (Panax species). They have numerous health benefits, such as:

  • Boosting immunity
  • Reducing stress
  • Improving mental function
  • Lowering inflammation

Now that we know more about what makes ginseng amazing let’s learn how to unlock its potential by producing our very own super-concentrated form – Ginseng Oil.

What You’ll Need

Making your own homemade gingsenf oil requires some items. Prepare your work area with these essential instruments:

Item Purpose
Fresh or dried roots Produces End result
Olive oil Carries active ingredients
A jar with lid For storage

You can substitute other oils too but olive adds much needed flavour.

Pro-tip: Your fresh/dried roots should be roughly cut/sliced while washing when possible tag along small sections (~one inch)

The Recipe – Making Homemade Gingsenf Oil

We’ll help unlock the magic powers hidden within the root so follow along closely on every step required below:

Step 1:

For dried roots soak in warm water overnight. Fresh ginseng can simply wash and slice.

Step 2:

Once the Ginseng is hydrated/ washed, sliced into small pieces with a sharp knife. This will allow its active compound release more quickly producing richer oil from the concoction

Pro-tip: Be sure to remove any damaged or discoloured layers found while slicing.

Step 3:

Place your cut/sliced ginseng pieces on an oven-safe tray and put it inside an oven heated between ~180°F – ~200°F_..

Wait for about six hours (or until parts are crisp) thus helping increase surface area to break down further when soaked with liquid ensuring maximal extraction of essential oils available.

Alternatively, you could use dehydrator instead of an oven if one is at your disposal but ensure cleaning before and after just like other kitchen equipment is done correctly. No shortcuts here pal!.

Pro-tip: Do not overheat as this might lead to contamination since we’re making something we will ingest eventually.

Step 4:

Add the prepared ging seng root pieces into a jar that you’ll use for storage.The size of the jar should accommodate all your preparation without overcrowding. Next pour enough olive oil till it entirely covers every piece submerged in OLIVE OIL(no cheap substitutes please).

Ensure all the ginsneg slices latched onto each other are individually separated by slowly shaking or tap them gently against surfaces before pouring olive oil(prevents mold formation).

Afterward carefully stir everything together till mixed thoroughly using a spoon(I prefer wooden spoons though)

Finally, cover & seal tightly with lid then store away from sunlight or direct light under room temperature conditions varying from14-24°C(57-75℉).

Now comes hardest part yet pretty simple relatively …..wait……for ……….. Two……………entire………………Months …………..with once or twice shaking to increase infusion.

Yes you heard that correctly!!!! it has to be stored for two months while the oils seep out from roots until attaining desired concentration as each individual batch will give a unique end result with different strength depending on several factors like root size,type of oil used etc so might need some experimentation during storage period till taste/texture is obtained.

Step 5:

After, your patience and wait or just deep freezer after the two eons have come and gone..Finally , remove container from wherever its been hidden(may we suggest basement or buried in backyard ) strain using cheesecloth separating denser solids before pouring contents into an amber jar preferably.

And viola!! you’ve got gingsenf oil ready for use but don’t forget to keep even this freshly prepared oil away far off sunlight & airtight too prevent oxidation.

Pro-tip: For longer shelf life store in fridge since there’s no added preservative .


Making ginseng oil at home can sound intimidating process at first, but it doesn’t have to be! Just follow our simple steps and soon enough you’ll have produced GINGSENF OIL FROM SCRATCH!!

Remember at all times one (or multiple) coat(s) patting your back reserved when making something deliciously nutritious without breaking bank on expensive random elixirs off the shelves.

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