Kit Li
Today marks Lìdōng (立冬), the traditional beginning of winter and the 19th of the 24 solar terms in the Chinese calendar. This cold, foggy morning made me crave something warm and nourishing. A hot drink feels like a lovely way to welcome the season.
In mid-September, I tried a recipe that involved steaming Red ginseng (1, 2) slices to soften them before layering them with honey. It got me thinking about how these two ingredients are understood in traditional Chinese medicine and how I could adapt the recipe for a cold infusion at home.
Red Ginseng soaked in honey is traditionally described as replenishing Qi, nourishing Blood, supporting the Spleen, warming the Stomach, promoting body fluids, relieving thirst, calming the mind and supporting the Lung. It is traditionally used for patterns such as Qi and Blood-deficiency, Spleen and Stomach weakness, cough or breathlessness associated with Lung-deficiency, and thirst associated with depleted body fluids.
1. Replenishing Qi and nourishing Blood
The preparation consists mainly of red ginseng and honey. Red ginseng is traditionally described as strongly replenishing vital Qi, restoring the pulse in collapse patterns and helping Qi contain Blood. Honey is traditionally described as supporting the Middle-Jiao, moistening dryness, relieving pain and resolving toxicity.
Together, they are traditionally used to support people with patterns of Qi and Blood-deficiency or Spleen and Stomach weakness.
2. Supporting the Spleen and warming the Stomach
Red ginseng as sweet, slightly bitter and slightly warm, entering the Spleen, Lung, Heart and Kidney meridians. Its listed traditional actions include replenishing vital Qi, restoring the pulse, supporting the Spleen and Lung, promoting fluids, nourishing Blood and calming the mind.
Honey is described as sweet and neutral, entering the Lung, Spleen and Large Intestine meridians. Its traditional actions include supporting the Middle-Jiao, moistening dryness, relieving pain and resolving toxicity.
The combination is traditionally associated with supporting the Spleen and Stomach, particularly in deficiency patterns involving poor appetite, fatigue, cough, breathlessness or thirst.
3. Promoting body fluids and relieving thirst
The combination is traditionally used for dry mouth and thirst associated with depleted body fluids.
4. Calming the mind and supporting mental clarity
Red ginseng is traditionally associated with calming the mind and supporting mental clarity. The original text suggests that the honey preparation may help with insomnia and forgetfulness.
5. Supporting the Spleen and Lung
Red ginseng is traditionally used for Spleen and Lung-Qi deficiency, which may present as poor appetite, fatigue, cough or breathlessness.
Preparing Red Ginseng Soaked in Honey
The preparation is described in four stages: preparing the ingredients, softening and slicing the ginseng, layering it in a jar, and allowing it to infuse.
Preparation:
1. Soften the ginseng
Steam the ginseng for approximately 10 - 20 minutes, then allow it to cool and dry completely (it normally takes one day).
2. Layer the ingredients
Pour a thin layer of honey into the bottom of the jar, then add alternating layers of ginseng slices and honey. Continue until the jar is nearly full, ensuring that the honey completely covers the ginseng. Leave approximately 1- 2 cm of space below the rim.
3. Seal and allow to infuse
Recommends sealing the jar and storing it in a cool and dry place
Storage and food safety
It suggests allowing the mixture to infuse for at least seven days to one month to develop the flavour.
Discard the mixture if you notice mould, unusual bubbling or a sour or alcoholic smell.
Who should take care with this drink? Avoid red ginseng during pregnancy or breastfeeding, and seek advice before offering it to children or teenagers. Never give honey to babies under 12 months. If you have diabetes, an autoimmune condition or a bleeding disorder, or take regular medicines such as warfarin or insulin, check with your pharmacist or GP first. Red ginseng can also disturb sleep, so if you’re prone to insomnia, avoid drinking it in the evening.
For me, preparing this recipe is a way of connecting with traditional Chinese food culture and sharing something special with my family. As with any herbal preparation, individual suitability and safe preparation and storage matter. Hope you enjoy a warming cup of red ginseng and honey!
References:
1) Red Ginseng: The root is steamed and then dried, giving it a reddish-brown colour and changing its chemical composition.
© 2026 Kit Li. All rights reserved. Please obtain permission before reproducing this article. Referenced materials remain the property of their respective rights holders.
