Ginger

Ginger, a gentle stimulant, may well be your most versatile supermarket purchase. The Chinese have used it for centuries to treat stomachaches, digestive disorders, nausea, rheumatism, and poor circulation. Confucius, the well-known philosopher who lived twenty-four centuries ago, used ginger as a staple in his diet. In addition, Indian and Asian cooks have long used it as a spice.

As dinner time approaches, it is a good companion. Constituents contained in ginger stimulate the production of digestive fluids which help to break down food and prevent fermentation and the formation of gas. Ginger has earned the title "carminative," or that which removes gas from the alimentary canal.

Ginger tea, enjoyable at any time, is useful in cases of cold or flu. A cup of ginger tea combined with a tablespoon of honey and the juice of half a lemon is excellent. Ginger increases circulation and acts as a diaphoretic to produce perspiration. Both of these actions help to speed the removal of toxins from the body.

Ginger is helpful for congestion in the reproductive system. As it assists circulation, it helps to relieve blockages in the pelvic area and, with its antispasmodic properties, relaxes muscles and alleviates menstrual cramping. Drinking ginger tea has been used to remedy suppressed menstruation. It produces a feeling of warmth which is very comforting in this condition.

Externally, ginger may be used in a fomentation to treat stiff joints and inflammations. In addition, the juice of fresh grated ginger mixed with equal parts of sesame or olive oil may be massaged into the skin to relieve muscle pain. This same oil may be applied to the head to relieve headaches. Headaches have also been relieved by heating a piece of fresh ginger, slicing several thin pieces, and applying the slices to the affected area. Cooled slices should be replaced with warm slices.

Ginger is available fresh, dried, crystallized, ground, pickled and preserved as stem ginger. The fresh ginger, a short or long piece of tan-colored rhizome, is sometimes called a "hand" because of its knobby finger-like extensions. Dried ginger may refer to dried unpeeled rhizome, a rhizome that has been scalded with water and then dried (black ginger), or a rhizome that has been peeled, washed, and then dried (white ginger). Crystallized ginger is the fresh root which has been peeled, cooked in sugar syrup, air dried, and rolled in sugar. Ground ginger refers to its dried powdered form. Pickled ginger is fresh ginger rhizome that has been sliced paper thin and then pickled in a vinegar solution. Preserved ginger, also known as stem ginger, is fresh, young ginger shoots which have been peeled, sliced, cooked and finally preserved in sugar syrup. Ginger is well preserved in syrup and sugar, and it was in this form that much of the ginger carried in ginger jars along the ancient spice routes was transported.

Ginger is popular in a wide variety of cuisines in soups and starters; in seafood, poultry, meat, and vegetarian dishes; in desserts such as gingerbread and ginger ice cream; and in teas and the well-known beverage ginger ale. Chefs of Southeast Asia, China, Japan, and Korea typically use ginger in its fresh state; whereas, many recipes in the Middle East call upon the use of dried ginger.

Preparations

Ginger Tea

Place one tablespoon of fresh grated ginger root with two cups of water in a pan. Cover tightly with lid. Bring to a simmer and gently continue simmering for twenty minutes. Be sure not to boil. Strain and enjoy a lovely, comforting tea. It is good served plain and absolutely delightful with a tablespoon of honey and the juice of one half a lemon added to each cup of tea.

Fomentation

Make a strong ginger infusion using three-fourths cup of grated ginger root in eight cups of water. Simmer (covered) for ten minutes. Strain. Soak a cotton cloth in the infusion. Gently wring out the cloth and then apply it to the affected area. Continue to change the cloth to keep the temperature constantly warm on the skin.

Cooking with Ginger

Fresh ginger may be finely grated and used in sauces, soups, and stir-fries. Ginger juice may be used in sauces, marinades, and salad dressings. To make ginger juice, use a garlic press on finely chopped or grated fresh ginger and collect the juice in a bowl.

If cooking with hard, dried pieces of ginger, bruise the ginger first with the bottom of a jar to crush and open the fibers to release the flavor. Unpeeled fresh ginger may be kept up to four weeks in the refrigerator if well wrapped in saran wrap. If the ginger becomes dry, soft, and wrinkly, it is time to throw it out.

Delicious Gingerbread Mini-Loaf Recipe

1/4 cup butter
1/2 cup brown sugar
1 egg
1/2 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
1/2 cup buttermilk

Preheat oven to 350F. Cream butter and sugar until light and fluffy. Beat in egg, then molasses. Combine flour, baking soda, and spices. Add buttermilk and dry ingredients (a little of each alternately) to the butter mixture. Pour into greased and floured miniloaf pans or, if desired, an 8 or 9 inch square pan. Check miniloafs at 20 minutes so as not to burn. Bake medium-sized loaves for 30 minutes. Serve with applesauce or whipped cream for variety. (Recipe adapted from The Complete Spice Book, p. 198).

Cultivation & Harvest

Ginger is thought to be native to India and China. Today it is grown commercially in India, China, the West Indies, Australia, and South America. Although Jamaican ginger is considered to be of the finest, it is expensive. Most of the dried ginger sold to the American market comes from India and China. Fresh ginger may come from Hawaii, Fiji, or Costa Rica.

Ginger plants are propagated by rhizome cuttings. Plant outdoors during spring or summer months or indoors year round as a container or greenhouse plant. In general, ginger needs rich, moist soil; good drainage; plenty of sunshine and humidity.

To plant in your kitchen, break off a piece of fresh ginger from the main part of a rhizome. Be sure it has at least one growing node, or "eye," and plant it horizontally one half inch below the soil surface. Leave plenty of room around and below for the new growth. If you keep the soil warm and lightly damp, the sprouts should be visible in about one month. Putting the pot over a steady heat source such as a water heater or radiator and keeping it well watered will yield best results. After it sprouts, reduce the amount of watering and move it to a lighted area. New stalks sprout from the rhizome as it grows.

A ginger plant grows to be approximately three feet tall and is tropical in appearance. Its nine-inch leaves are thin and pointed. Cultivated ginger does not tend to flower, but ginger found growing in nature may have small yellowish green flowers with purple highlights.

Rhizomes grown to be dried and powdered are harvested approximately nine months after planting, at which time the foliage turns brown. Fresh ginger may be harvested as soon as desired after it sprouts.

Data, etc.

Constituents: volatile oils (zingiberene, zingiberole, phellandrene, borneol, cineole, and citral); starch; resin.
Actions: stimulant, carminative, rubefacient, diaphoretic, anti-inflammatory, analgesic (topically), antiseptic.