Herb Finder
Add Herb Finder to Your Website!
Update Your Account Information
Ginger | | Name : | Ginger | | Botanical : | Zingiber officinale | | Ayurvedic : | Ginger, Shunthi, Adrak, Sunth | | Latin : | Zingiber officinale Roscoe | | Synonyms : | Africanginger
Ardraka,fresh (Sanskrit name)
Blackginger
Chiang
Gan-jiang,dry (Chinese name)
Nagara,dry (Sanskrit name)
Raceginger
Shen-jiang,fresh (Chinese name)
Sunthi(Sanskrit name)
| | Family : | Zingiberaceae | | Parts Used : | Roots and rhizomes | | Habitat : | Indigenous to tropical Asia and cultivated in other tropical areas,especially Jamaica. | | Picture : |  | | Description : | Naturalized in America after the discovery of that country by the Spaniards. Francisco de Mendosa transplanted it from the East Indies into Spain, where Spanish-Americans cultivated it vigorously, so that in 1547 they exported 22,053 cwt. into Europe.
It is now cultivated in great quantities in Jamaica and comes into this country dried and preserved. The root from the West Indies is considered the best. Also imported from Africa, there are several varieties known in commerce. Jamaica or White African is a light-brown colour with short rhizome, very pungent. Cochin has a very short rhizome, coated red-grey colour. 'Coated or Uncoated' is the trade term for peel on or skinned. Green Ginger is the immature undried rhizome. Preserved Ginger is made by steeping the root in hot syrup. Ratoon is uncultivated Ginger. Ginger is a perennial root which creeps and increases underground, in tuberous joints; in the spring it sends up from its roots a green reed, like a stalk, 2 feet high, with narrow lanceolate leaves; these die down annually. The flowering stalk rises directly from the root, ending in an oblong scallop spike; from each spike a white or yellow bloom grows. Commercial Ginger is called black or white, according to whether it is peeled or unpeeled; for both kinds the ripened roots are used, after the plant has died down. The black are scalded in boiling water, then dried in the sun. The white (best) are scraped clean and dried, without being scalded. For preserve young green roots are used- they are scalded and are washed in cold water and then peeled. The water is changed several times, so that the process takes three or four days. The tubers are then put into jars and covered with a weak syrup; this is changed after a few days' soaking for a stronger syrup, which is again changed for a still stronger one. The discarded syrups are fermented and made into a liquor called 'cool drink'; a few drops of chloroform or chloride are generally added to the preserve to prevent insects breeding in it. Ginger flowers have an aromatic smell and the bruised stem a characteristic fragrance, but the root is considered the most useful part of the plant, and must not be used under a year's growth. The peeling has to be done very thinly or the richest part of the resin and volatile oil is lost. It is sometimes soaked in lime-juice instead of plain water, and the colour is improved by a final coating of chalk. The Chinese fresh Ginger is grated into powder. African and Cochin Ginger yield the most resin and volatile oil. The root must be kept in a dry place, or it will start growing and is then spoilt. The odour of Ginger is penetrating and aromatic, its taste spicy, hot and biting; these properties are lost by exposure. The most common adulterants are flour, curcuma, linseed, rapeseed, the hulls of cayenne pepper and waste ginger. | | Constituents : | Volatile oil, acrid soft resin, resin insoluble in ether and oil, gum, starch, lignin, vegeto matter, asmazone, acetic acid, acetate of potassa, sulphur. | | Uses : | Stimulant, carminative, given in dyspepsia and flatulent colic excellent to add to bitter infusions; specially valuable in alcoholic gastritis; of use for diarrhoea from relaxed bowel where there is no inflammation. Ginger Tea is a hot infusion very useful for stoppage of the mensesdue to cold, externally it is a rubefacient. Essence of Ginger should be avoided, as it is often adulterated with harmful ingredients. | | Dosage : | Infusion: mix 1/2 tsp. powdered rootstock with 1 tsp. (ormore) honey. Add 1 cup boiling water. If desired, add an ounce ofbrandy or other liquor.
Tincture: take 15 or more drops at a time, warm. | | Safety : | Ginger should not be used by those with heat signs in the lungsandstomach.
Sideeffects of ginger are rare when used as recommended. However,somepeoplemay be sensitive to the taste. Persons with a history of gallstones shouldconsult a nutritionally oriented doctor before using ginger.Short-termuse of ginger for nausea and vomiting during pregnancy appears topose no safety problems; however, long-term use during pregnancyis notrecommended.A doctor should be informed if ginger is used before surgerytocounteract possible postanesthesia nausea. | | Myths : | Ginger is an ancient herb native to Asia. It is produced commerciallyin Jamaica, Africa, Japan, China, India, and the Dutch East Indies;the best is reputed to be that of Jamaica. The Chinese have been usingginger for more than 2,000 years. The Japanese serve ginger slicesbetween sushi courses to clear the palate and aid digestion.
In China, the poorer classes test food by tossing a slice of freshginger into their cooking pot. They claim that if the root turns adark color the food is bad.
Marco Polo mentions ginger in his unbelievable narrative of the 13thcentury. The Spaniards brought the first ginger plants to the NewWorld in the early part of the 16th century. The finest roots todaycome from Jamaica.
If ginger is grown in greenhouses, it may bloom and produce an exoticand interesting flower that looks somewhat like a miniature pineapple.
Ginger root adds an agreeable zest to many beverages. The root isused in wines, liqueurs and soft drinks.
Dry ginger is a better stimulant and expectorant; fresh ginger isa better diaphoretic, better for colds, cough, and vomiting.
The following is a quote from the book 'Old Ways Rediscovered' byClarence Meyer.'Recipe for ginger beer from The Illustrated LondonCookery book (1852): Pour 2 gallons of boiling water on 1/4 lb. ofcream of tartar, 1 oz. of sliced ginger, 2 lbs. of sugar; let it stand6 hours, then add 2 tbsp. of yeast, let it stand 6 hours more, strainthrough fine strainer, put it into stone bottles, tie down the corks,and it will be fit for use in 24 hours.'
Another old-time favorite was the ginger tissane: made by steeping1/2 tsp. root in 1 cup boiling water, keep saucer over the cup whilesteeping. Strain when only warm and sip as needed. If desired, sweetenwith honey.
Natives of the West Indies add a dash of nutmeg or 1-2 cloves tothe tissane. | | Nutrient : | Vitamins B3, B5 | | Sold : | As a spice in the grocery, fresh root or powdered spice
Capsules: take 1 for up to 3 times daily to relieve symptoms.Motion sickness (SEE MOTION SICKNESS) is usually helped with 1 capsule.
Extract: mix 15 drops in warm water, taken for up to 3 timesdaily.
Externally: mix 15 drops of extract in 1 cup of warm vegetableoil.
Mash fresh ginger-root, soak in cotton ball, and apply juice directlyto inflamed area. |
|
|
