To sign into Google Classroom, you'll need to use Google's official browser. It's next to your open tabs at the top of Chrome. This will allow you to access the Google Chrome sign-in menu. Do this by clicking the "New Tab" button to the immediate right of your current tab. If you're not already signed in with your school's credentials, click the name (or person icon) in the top right corner of Chrome's interface, and then log in now. Use the username/email address associated with your school account (e.g., "myname@myschool.edu"). When you're done, click Sign in to Chrome. You can do this by entering the URL into the bar at the top of Chrome and pressing ↵ Enter or ⏎ Return.   Students will be redirected to the class page with the option to join a new class by clicking the "+" icon at the top of the screen. Teachers will be redirected to a page with a list of all of their current classes. If it's your first time using Google Classroom, select your Google account when prompted, click the blue CONTINUE button, and then follow the on-screen instructions to proceed.
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One-sentence summary -- Open Google Chrome. Click the + to create a new tab. Sign into Google Chrome. Navigate to https://classroom.google.com.

Article: Because wild ginseng is so valuable, poachers are common in regions where it is grown. Fencing off the area won't deter someone who knows the ginseng is there, but it may prevent people from discovering the site. A loud dog may be an excellent thief deterrent. Ginseng that grows too close together may spread disease between plants or compete with each other for nutrients. Consider removing or transplanting plants after the first growing season to get down to 6 plants per square foot (65 per square meter), and again after the second year of growth down to 1 or 2 plants per square foot (11 to 22 per square meter). You may also plant ginseng in other areas each year during the fall to develop an ongoing harvest. Many growers do this so they have mature ginseng to harvest each year after the first batch matures. One major advantage to the wild-simulated method is a reduced risk of pest and disease, due to the wider spacing. While a few plants or berries may be eaten occasionally, you are unlikely to lose many of the valuable roots, and diseases shouldn't spread between plants at a high rate. If you do encounter a problem, contact your local wildlife department for information about ginseng pesticides. Keep in mind that you may lose your organic certification or your credibility in selling wild-simulated ginseng if you use pesticides. You'll need to wait about 7 to 10 years for your plants to mature into large, valuable roots, but with the right site and a little luck. Growing ginseng with the wild-simulated method requires a lot of patience, but almost no maintenance. Check periodically to see if the ground remains moist and covered with a small amount of leaf litter. If your ginseng is planted densely, harvest after 4 years or the roots might begin to dwindle These roots will not be as valuable, however. The part of the ginseng plants above the surface will die back in the autumn, but grow again in the spring. It will grow bigger each time, and all the while, the root below will be growing larger. Once the plants have matured, they will produce a cluster of red berries with the seed in the center. Pick these in the fall if you want to harvest the seeds for planting or selling. Keep in mind they will need to be stratified as described under Preparing the Seeds. Given how long it takes ginseng to reach maturity, you’ll probably want to harvest your plants as soon as you can, which is typically 7 years for a high quality root. If you’re not in any hurry you can leave them in the ground for many more years and they will continue to grow. If you are in a hurry, check local laws for regulations on how early you can harvest ginseng. Use a pitchfork or needle-nose spade to dig under the plant, and leave plenty of space (about 6 inches or 15 cm) between the plant and where you push the pitchfork or spade into the ground. If the plant is close to immature ginseng plants, use a smaller implement such as a stout flat blade screwdriver about 8 or 10 inches (20 to 25 cm) long, and work with extra care. If there is any risk of damaging the roots of adjacent immature ginseng plants, do not attempt to harvest the plant until the other plants mature.  Note: Ginseng plants typically grow at a 45º angle into the soil, not straight down, and will fork into several sections. Dig carefully and make sure you don't break the root. Briefly soak the roots in a bucket of cool water to remove excess soil. Then place the roots in a single layer on a wooden tray and wash them gently under a sink faucet or with a hose. Make sure the roots are not touching and let them dry on a wooden rack in a well-ventilated room with a temperature between 70º and 90ºF (21–32ºC). Humidity should remain between 35 and 45% to prevent drying the plant too quickly and reducing its value. Turn the plants once per day. The roots are ready when you are able to snap them, but you should only do this on a single test root now and then.  Do not scrub the roots or wash them too vigorously—some of the medicinal chemicals are concentrated in the root hairs, and removal of these hairs will decrease the usefulness and value of the root. Small roots take a day or two to dry, but large, mature roots may take up to six weeks.  Direct sunlight usually dries the roots too fast, but if you see any mold or discoloration growing, put them in direct sun for a few hours to kill the infection.
Question: What is a summary of what this article is about?
Keep the location secret and secure. Thin densely growing ginseng each year. Research carefully before using pesticides and pest poison. Wait for the plants to mature. Don't expect the plants to stay visible year round. Harvest red berries annually after the third year. Harvest mature plants at any point past the seventh year. Dig carefully so as not to damage the root. Wash and dry the roots.