The American Ginseng root, which is cultivated (and also grows wild) in Wisconsin, is known to have many health benefits and has been an important herb in both Native American and ancient Chinese medicine.

The taste of American Ginseng depends on where it is grown. Wisconsin-grown American Ginseng is famous all over the world for its boldly bitter and aromatic qualities.

If you like black coffee, dark chocolate, arugula, or grapefruit odds are you’ll be a fan. American Ginseng grown in other regions is often more affordable, but lacks the flavor and nutrients found only in authentic Wisconsin Ginseng.

What makes Wisconsin grown Ginseng so unique is something the French call “terroir”. While typically used to describe fine wine, terroir is the complete natural environment that imparts a distinct flavor profile for anything grown in that specific region. In the case of Wisconsin Ginseng, the rich and fast draining soil, gentle topography, and long cold winter seasons of Central Wisconsin combine to create the perfect terroir for a bitter, bolder, and better product.

Wisconsin Ginseng is a difficult crop to grow successfully. The farmers in Central Wisconsin pass down generations of knowledge to their families. And much of the process still requires back-breaking, hands-on work rather than machine operation, from planting and shading to weeding, harvesting, and processing.

There are two little known facts about ginseng outside of Central Wisconsin. One is that American Ginseng, unlike soybeans, hay, corn, or other famous Wisconsin farm products, takes a minimum of three to four years from planting to harvest. The other is that once you grow American Ginseng on a piece of land, it will never grow there again. Other crops don’t seem to mind but even after 100 years, ginseng will not repopulate the same field.