Ginger or Zingiber officinale belongs to a tropical group of plants “native” to SE Asia. Really the ginger you get at the grocery store is entirely a cultivated plant. No wild species of ginger exists and it is unknown from what plant and where it was originally cultivated from. The genus Zingiber includes about 85 species of aromatic herbs.
Ginger is a perennial that reaches 1-3 feet tall. The stem is surrounded opposite placed thin strappy leaves. A big spike of flowers (generally yellowish) emerges from the plant, generally on a single stalk. The part of the ginger used in medicine and cooking comes from the thick scaly rhizomes (underground stems–NOT ROOTS!!!) of the plant. Ginger rarely flowers in cultivation…but when it does, this is what they look like:
It is possible to grow store bought ginger at home, in a pot. Cultivated ginger should be harvested 7-9 months after planting, once the roots have matured and leaves have dried.
The use of ginger is believed to have originated in India or in China. Hindu epics mention it in the 4th century BC and, even today, it is an important plant in Ayurvedic medicine. Similarly, in China, ginger is mentioned in the earliest herbal and medicinal texts from about 2000 BC. Around 2000 years ago ginger became an important export from India to the Roman Empire where it was valued medicinal properties rather than its dual use as a spice. The trade of ginger and other spices into Europe was controlled by Arab merchants for hundreds of years–ginger was one of the most commonly traded spices during the Middle Ages. In England, one pound of ginger was about equal to the cost of a sheep.
Ginger is said to have analgesic, antiseptic, anti-spasmodic, bactericidal, emetic, expectorant, laxative, and stimulant properties…
Internally, ginger is used for motion sickness, nausea, morning sickness, indigestion, colic, and other digestive/abdominal complaints as well as with colds, coughs, influenza and peripheral circulatory problems. Some studies have shown that ginger can help with lowering cholesterol, and stimulating the immune system. It is also said to help with ulcers, and aiding both the movement of food thru the digestive tract and the secretion of bile and gastric juices.
In Chinese medicine, it is also used to help with mucus production and nasal discharge (colds/sinus problems), blood in the urine, and chronic bronchitis.
Ginger can also be used externally for arthritis, cramps and muscle pains , menstrual cramps and sprains. Furthermore ginger has circulation boosting properties helps the entire body and its analgesic affect aids with rheumatic and arthritic pain. Ginger, externally, also reduces bruises, sores and boils.
It has been claimed large doses of ginger can cause CNS depression and/or arrhythmia. Other contraindications include possible bleeding abnormalities. Ginger should ONLY be used with caution UNDER THE GUIDANCE OF A PHYSICIAN in patients with the following conditions: taking anticoagulant therapies, with heart conditions (due to carditonic effects), in persons with gallstones, persons with diabetes and/or hyop/hyperglycemia and in people with increased or decreased blood pressure.
While ginger is largely accepted by most OB/GYNs as safe and effective for pregnant mothers, the German Commission E has questioned the validity of that…
Magically, ginger is a male herb that corresponds with Mars or the Sun and the elements Earth or Fire (depending on whose sources you look at). It can be used, aromatherapy style to “ground” a person, while stimulating the mind… In spell casting, ginger can be used to induce passion, for romantic love and for wealth/money spells.
When using ginger culinairly, fresh and dried ginger are not generally interchangable. Consider keeping some of your ginger in the freezer…it grates far more easily and can be used in recipes that call for freshly grated ginger.
Recipes:
Salabat (ginger tea):
1 cup fresh ginger, sliced
5 cups water
1 cup brown sugar
…boil together for about 10-15 min…add more water to prefered strength…
there are also many “instant” salabat mixes that can be found, either in asian food stores or in the asian section of most grocery stores…
Ginger Cookies:
(my aunt’s recipe)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350 degrees F. Sift together fdry ingredients. Mix together the margarine and 1 cup sugar until light and fluffy, beat in the egg, and then stir in water and molasses. Combine all ingredients, slowly adding dry to wet. Roll balls of cookie dough in sugar. Place on ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes.
Ginger and Chicken Noodle Soup
*you will need a pressure cooker*
pressure cook together the following (about 10 minutes once pressure has been met):
whole chicken
2 cans chicken broth
several cups water (enough to cover chicken)
1-2 cups baby carrots
1 cup celery, chopped
1 yellow or vidalia onion coarsly chopped
1 pinch ground black pepper
then, remove chicken and debone…put chicken chunks back in liquid and simmer…
sautee and add:
1/3 cup sliced fresh garlic
1/3 cup fresh ginger root sliced
optional…a pinch of curry
also add:
1-2 cups egg noodles (depends on amt of liquid you have)
bring to boil til noodles done
salt or add soy sauce to taste…optional—add a drizzle of honey to the bowl when serving…adds a bit of sweet to the spicy and salty
Crystalized Ginger
about 10 oz of ginger
2 c sugar
1/4 c water
Peel and slice ginger into long thin slices. Toss ginger and sugar and water into large, heavy pan. VERY SLOWLY and at as LOW HEAT as possible, bring to simmer. Stir occasionally over ~90 minutes or until ginger is translucent and sugar starts to crystalize on edge of pan. Remove ginger and allow to cool before tossing in about 1/4 c sugar. Store in airtight container in cool, dark place. Condsider using left over syrup and sugar in recipes that might like and extra kick.
My Favorite Marinade
(for chicken, pork or fish)
1/2 cup soy sauce
1/2 cup honey
1 tablespoon grated ginger
1 tablespoon minced garlic (fresh, or jar variety)
