How to Make Ginseng and Goji Berry Wine: A Traditional Chinese Herbal Recipe

Ginseng and Goji Berry Wine (人参枸杞酒) is a classic Chinese medicinal wine known for its ability to tonify qi and blood, calm the mind, and support overall vitality. This recipe combines the warming, energizing properties of ginseng with the nourishing, vision-supporting benefits of goji berries, enhanced by prepared rehmannia (熟地) and rock sugar. It is traditionally used to address fatigue, weakness, poor appetite, palpitations, forgetfulness, dizziness, and soreness in the lower back and knees.

Take 15–30g (about 1–2 tablespoons) once or twice daily, preferably in the morning and evening. This wine is best consumed as a tonic, not for intoxication.

Consult a qualified TCM practitioner before use, especially if you have high blood pressure, inflammatory conditions, or are pregnant. Avoid excess consumption. Not suitable for those with acute infections or heat syndromes.

References

Huangdi Neijing (Yellow Emperor's Inner Classic) – discusses the role of medicinal wines in nourishing qi and blood. Bencao Gangmu (Compendium of Materia Medica) by Li Shizhen – details the properties of ginseng, goji berries, and rehmannia. Shanghan Lun (Treatise on Cold Damage) – principles of using alcohol to extract herbal essences. Modern research on ginseng adaptogenic effects and goji berry antioxidant activity.