Ginger is a subtropical plant grown for its nobby root (rhizome or underground stem). The root has tan skin, ivory to pale green flesh, and a peppery, slightly sweet flavor. Ginger is planted in August or September using the previous year s crop. Ginger takes about nine months to reach maturity. After the flowers appear, the tops begin to die, leaving the ginger rhizomes ready to harvest. Ginger is a mainstay of Asian and Indian cooking and is used grated, ground and slivered. Ginger juice is the juice of the root. Candied or crystallized ginger is ginger cooked in sugar syrup, while preserved ginger is in a sugar salt mixture: both of these are used primarily for sweets and desserts. Pickled ginger, used as a palate cleanser with sushi, is ginger preserved in sweet vinegar.
No one is sure how old Ginger is, or where it came from, since it has never been found growing wild. It was first cultivated by the Chinese and Indians. It was one of the important spices that led to the opening of the spice trade routes. The name Ginger comes from the Sanskrit word sinabera meaning shaped like a horn because of its resemblance to an antler. In the 19th century it was popular to keep a shaker of Ginger on the counter in English pubs so the patrons could shake some into their drinks. This practice was the origin of ginger ale.
Ginger is a plant native to Southeast Asia that is also grown in the United States, China, and various tropical regions. The root is usually the part of the plant used in herbal remedies. Ginger has a long history as a pungent spice for cooking and as an herbal remedy for upset stomach.
Ginger is well known as a remedy for travel sickness, nausea and indigestion and is used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps. Ginger is a powerful anti inflammatory herb and there has been much recent interest in its use for joint problems. It has also been indicated for arthritis, fevers, headaches, toothaches, coughs, bronchitis, osteoarthritis, rheumatoid arthritis, to ease tendonitis, lower cholesterol and blood pressure and aid in preventing internal blood clots.
Look for smooth skin (wrinkles indicate that the root is dry and past prime) with a fresh spicy aroma. Also available dried and ground in the spice section. Specialty or Asian markets carry ginger juice, pickled ginger and preserved ginger.
Ginger can be found as a whole root available for purchase at your local grocery store. It is also available in capsule, tablet, and bulk powder forms at your local or internet health food store. When looking for a ginger supplement, look for name brands like Solaray, Natures Plus, and Now Food to ensure quality and purity of the product you purchase.
*Statements contained herein have not been evaluated by the Food and Drug Administration. Ginger is not intended to diagnose, treat and cure or prevent disease. Always consult with your professional health care provider before changing any medication or adding Vitamins to medications.
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More information on ginger root is available at VitaNet ®, LLC Health Food Store. http://vitanetonline.com/
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