Herbal Harmony

Ginseng has been the single most valuable herb in Chinese medicine for over 2000 years. Herbalists believe it balances the functioning of the body - reducing stress, increasing stamina and regulating blood pressure, metabolism and cholesterol. The plant is prized for its roots which are consumed either fresh or dried and prepared into powders, capsules, tonics or infusions. Ginseng concoctions can be purchased from naturopaths, Chinese herbalists and health food stores.

For Fred and Charlene, farming ginseng is about pioneering a new crop for Australia and cultivating it in a manner which is sustainable into the future. The Hosemans grow ginseng on two blocks near their home in Gembrook. One of these blocks is steep and densely forested. Here Fred grows ‘wild-simulated’ ginseng on the forest floor of his bush block. Fred leaves all the trees, shrubs, ferns and leaf litter, removing only large strips of eucalyptus bark and tree fern fronds. He then sows seed in small plots on the forest floor pegging wire mesh to the ground to deter lyrebirds from scratching the seed. The Hosemans use no artificial fertilisers or chemicals on their crops. Ginseng needs at least 80 % shade and thrives in the cool, damp, shady forests of the Dandenong Ranges.

Fred and Charlene Hosemans
consume their daily ginseng tonic.

Ginseng grown in natural bush conditions grows slowly but commands a higher price than ginseng grown in monoculture. At $1500 a kilo this is a valuable crop. The Hosemans export most of their roots to Singapore and sell a small amount to Chinese herbalists in Melbourne. They also manufacture a powder, ‘Koala Ginseng’ from their own and imported ginseng.

Fred Hosemans pioneered the ginseng industry in Australia.

Charlene Hosemans sorts dried ginseng roots for export.

Ginseng produces bright red berries in autumn.

Ginseng is harvested for its roots. The more gnarled and human-like the appearance of the roots, the more they are valued.