ginseng that has been dug out of the ground and has not been dried. It is the root of ginseng Panax ginseng C. A. Meyer (Ariaceae), which has removed its roots and cork layer as it is. According to Korea's Ginseng Industry Act, 'ginseng' refers to ginseng, red ginseng, taegeuksam, white ginseng, and other ginseng. Among them, '太極蔘' refers to ginseng cooked or otherwise cooked and dried by cooking it with water, and 'other ginseng' refers to ginseng prepared using ginseng as a raw material (excluding red ginseng, taegeuksam, and white ginseng) and prescribed by Ordinance of the Ministry of Agriculture, Food and Rural Affairs. From this, it can be seen that ginseng contained in Korea's herbal medicine public administration is accurately ginseng, white ginseng, miseam, and red ginseng. Therefore, it is necessary to examine the ginseng contained in Korea's herbal medicine public administration by referring to the ginseng in the 'manufacturing standards of ginseng' related to Article 15 of the 'Enforcement Rules of the Ginseng Industry Act'. It is the annual ginseng, which refers to the number of years ginseng has been born (出芽) and grown, including jiksam, goksam, and semi-grain ginseng in the 'manufacturing process and standard of ginseng' in the 'manufacturing standards of ginseng'. The roots are thin and cylindrical to square horns, and sometimes the roots are divided into 2 to 5 in the middle. It is 5 to 20 cm long and the main root is 0.5 to 3 cm in diameter. The outside is light yellowish-brown to light gray-brown, with vertical wrinkles and fine root marks. The root of the head is slightly curved and has a brain head with stem residues attached. The bent side is almost flat and light yellowish-brown, and the area near the formation layer is brown. It has a distinct smell, and the taste is a little sweet at first and a little bit bitter later. 잇 이즈 더 룻 어