That would be the smart way to do it and have done that on some...
But what I actually do is wait until all of my seng harvest is dry and when removing it from the window screens, I inspect to find the type that I want to keep.
I prefer the smaller roots with lots of age - 20+ years is what I select for.
Then I just keep those select roots in a paper bag in my home office and pull them out one at a time and eat the root hair and small branches first, and the root neck, then lastly I will slice the root body up, or chip it up and eat that.
It's not easy to slice dried ginseng roots, so what I do is more like whittling or chipping.
I think you can buy a tool that works nicely to slice dry ginseng but I have not checked into that yet. I am Ok with what I am doing now.
TN To be honest I've never sold an ounce of the stuff. Just started working my own Ginseng woods three years ago. The only ones I've ever dug are on my own property. That root went into a transplant bed of other good seed producers.
I've rounded up a few dozen to make it easier to cover them from deer and turkey.
But I'll dig up a couple of my native plants this year for consumption. If people
are willing to pay that much for it and I get it free I might as well enjoy some of the health benefits myself. Saved a bunch of tops for tea, I mix it with a bag of lemon zinger and raw honey from a local bee keeper. Definitely has an energy boosting effect on me.
I just throw in a picture now and then to make the posts more interesting ,
hopefully it helps with the boredom of this long long winter. I go to youtube and watch your videos to help treat cabin fever.