Many of us add ginger to food. Ginger, the underground rhizome of the Zingiber officinale plant, is a popular spice worldwide. The plant’s probable origin is in India, although ancient Chinese works also refer to the species. The warmer southern regions of China and northern parts of India were probably the original home of ginger. Ginger is integral to Chinese cuisine and popular in Indian food, too.
The cuneiform scrolls from King Ashurbanipal of Assyria (668-633 BC) mention aromatic plants, including ginger and other spices like saffron and cumin. King Merodach-Balagan II (721-710 BC) recorded ginger as an aromatic plant in Babylonia’s imperial gardens. Records from the time of King Cyrus (559-529 BC) note a large purchase of 395,000 bunches of ginger.
All ancient herbal medical systems, like the Chinese, Ayurvedic, Greek, and Egyptian, refer to ginger as a digestive aid.
Marco Polo refers to the use of ginger in food in China in the 12th century AD.
In the 20th century, ginger became very popular in the USA, where it was used as a digestive aid. It was also a preferred ingredient in the diet of Revolutionary soldiers during the Civil War.
Ginger to Food
In Asia, ginger is used in soups, curries, stews, and meats. It is also pickled with lemon and vinegar and eaten as a spicy accompaniment. Mature ginger is fibrous and has no juice, while immature rhizomes are pink, juicy, and more aromatic.
Much of the pickle preserves in India and China are made from immature ginger rhizomes. In India, mature ginger is sliced with brown sugar syrup, tamarind, spices, and dry fruits to make a delicious syrupy candy.
In Europe, ginger was added to buttermilk drinks and bread. Gingerbread became popular in England during Queen Elizabeth I’s reign. Ginger-flavored cookies, bread, and other baked goods are popular worldwide.
Ginger can be stored for a whole season and lasts up to six months when packed in an airtight plastic bag and refrigerated. Unpeeled mature ginger rhizomes can be stored outside for up to a month and still be fit for consumption. Before the invention of the refrigerator, ginger rhizomes were often stored in a sand pit.
During the Sui Dynasty (581-619 AD) in China, tea became a popular refreshing drink, often infused with salt, spices, ginger, and orange peel. Ginger tea is brewed with grated or minced fresh ginger. The decoction can be mixed with honey and lemon and is popular amongst tea drinkers. Another popular ginger tea combination is with peppermint, sugar, and milk. The drink has a zingy flavor.
Ginger in Medicine
In India, a tea decoction with ginger, pepper, sugar, and milk is a common home remedy for relief from cold. Ginger tea is not recommended for people with dry cough or who suffer from dehydration. Ginger is said to possess expectorant (helps to clear mucus) properties and is also a digestive aid. Ginger tea is advised to prevent motion sickness. This tea helps reduce heartburn and calms an upset stomach and mind. It is recommended for cold and flu conditions and has anti-inflammatory properties.
In traditional Chinese medicine, ginger relieves arthritis-induced pain, discomfort from cramps, bloating during menstruation, and liver ailments. Ginger tea is used to improve circulation and to flush out toxins and poisons from the body.
Chinese herbalists also say that the spice is useful in preventing heart disease and boosting the immune system. Ginger tea is regarded as an aphrodisiac. It is caffeine-free and is viewed as a healthy drink. As per traditional Chinese medicine, many medicinal uses are also recommended in Ayurveda.
Another traditional medicinal use of ginger was with its anti-nausea properties. Apariman et al. from the Thai Medical Association (2006) showed ginger effectively prevented nausea. It had borderline significance in preventing vomiting after a gynecological laparoscopy six hours post-operation.
Another postoperative trial aimed at determining the anti-emetic impact of ginger extract was conducted on 60 women. It was found that the incidence of nausea was reduced in the group that was administered ginger extract compared to the placebo group. It was a double-blind, randomized study. The anti-emetic effect was comparable to that of Metoclopramide (Bone et al., 1990). The FDA approves Metoclopramide as a medicine for nausea. Ginger extract is a good natural option. It could be the first line of anti-nausea nutraceutical products.
The effect of gingerols on Helicobacter pylori bacteria that cause gastritis and cancer in the stomach was studied, and results indicate that the herb has chemo-preventive effects. Gingerols are found in ginger roots. (Mahady et al., 2003). Ginger has been found to reduce bacterial load in multiple other scientific studies. (Mahady et al., 2008). The anti-bacterial property of ginger makes the herb a good accompaniment to our food. The herb is popular in cuisine worldwide. The wide scientific support for its positive medicinal properties should comfort plant-based food enthusiasts.
Planting and gardening
To grow ginger at home, pick some fresh ginger root with good, healthy eyes from the greengrocer. Slice the ginger, retaining two eyes per piece. The stems will rise from the eyes. Sliced ginger pieces should be kept for two days to let callus grow over the wound. The sliced ginger pieces with two eyes a piece are then planted two to four inches below the surface. Take care that the eyes face upwards when buried in the soil.
Ginger seedlings are first raised in a mother bed in the backyard or a shallow pan rich in organic compost. The shoots emerge in three to four weeks. They are ready for transplanting in six weeks. The mother bed for raising seedlings should be lightly watered.
Seedlings ready for transplanting are planted in a bed or a pot six to eight inches apart. The plant should be protected from severe frost. Mulch is often used to cover the soil of ginger beds located outdoors.
The plants will spring shoots in spring and stop growing when summer ends. The shoots start turning yellow. The ginger rhizomes are now ready for harvesting.
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