Below is a pic that shows how I like to prep my wild ginseng for personal consumption.
I like to keep smaller roots that have 20+ years of age for my own use. Found a few of those this weekend.
I washed them good, but not over washed. It is OK and Healthy to leave a little dirt on them. A little dirt is good for your gut.
While they are still green I like to slice them up in very thin slices. About as thin as I can slice them. They dry out really quick, and are really easy to chew up if you do them this way. They are sort of flaky like a potato chip once dry if you slice them nice and thin.
The smaller fine root hair I just cut those to 1-2" lengths.
The necks are quite tuff... and I dry them out and then run them thru my vitamix blender once good and dry and it turns them into a semi fine grind, somewhat like coffee grounds.
I like to mix eating some chips, some fine hair root and a bit of root neck together when possible.
They are fine to eat dry, or if you want to bring back the taste and texture of green sang you can let them steep in a cup of hot water like you would tea or fix you a cup of tea or green tea and put a few sang chips or pieces in there with your tea and let it steep 4-5 minutes. A little raw honey for sweetner and you got yourself a good drink.