collaboration of jujube and red ginseng
Chinese medicinal herbs such as dermis, galgeun, mugwort, spirit, yellow flag, heavenly palace, and danggui are added to make it more flavorful.
How to eat
1. Drink warm water to taste two or three times a day.
2. Squeeze and take one in the morning and one in the evening.
1. Harvest autumn jujube and 6-year-old ginseng.
(It takes about four to eight days to turn ginseng into red ginseng.)
2. Concentrate jujube and red ginseng.
(In this process, concentrate about 10 days.)
3. Boil the product in a vacuum state.
(Boil at 70 to 80 degrees Celsius. When boiling in a vacuum state, the moisture is removed, leaving only the concentrated ingredients to complete the thicker product.)
4. Finally, it is placed in the form of a stick.
composition of goods
The Story of Jujube
Origin of Gyeongsan Jujube
- The origin of Gyeongsan jujube was first cultivated in Magok-ri, Jinryang-eup, Gyeongsan-si, and there were many beautiful jujube trees. Became.
- Jujube contains ingredients such as vitamins A, B, C, K, P, rutin, alkaloids, saponins, sertonin, and ginoleic acid.
Origin and distribution
- There are three species of Jujube tree: Chinese jujube, Indian jujube and Israeli jujube, and their origin is estimated to be Southern Europe and Southeast Asia.
- Chinese jujube is distributed in temperate regions such as Northeast Asia, parts of Europe, and the central and southern parts of the United States, including Korea, and Indian and Israeli jujube are distributed in tropical and subtropical regions.
- In China, it is one of the major fruit trees that have been cultivated since BC.
- Considering the record of recommending the cultivation of date palm trees in the 18th year of King Myeongjong of Goryeo (1188), it is estimated that it has been planted much earlier than this.