Ginger, (scientific name: Zingiber officinale) is the root of a plant native to Asia but cultivated in the West Indies, Jamaica, and Africa. It is one of the most widely used herbs in the world. Used for thousands of years previously, it was introduced to Spain by Francisco de Mendosa in the early 1500's and from there to the new world.
Ginger is a perennial tuber that creeps and grows underground. The stalk grows two feet or more with narrow leaves. The stalk dies in the fall and the tuber is harvested, dried, and ground into the herb powder. Coated or black ginger means the root was not peeled but immediately scalded after harvesting. Uncoated or white ginger was washed and scraped to prevent sprouting. Since some think "the whiter the better," white ginger is at times bleached or limed but this causes it to lose some nutritional value.
Ginger's valuable nutrients include sulphur, resin, volatile oil (up to 3%), acrid soft lignin, starch, vegeto matter, gum, asmazone, potassium acetate, and acetic acid.
Ginger has been used in traditional Asian medicine to treat nausea. Pregnant women report relief from morning sickness after consuming small amounts of ginger root, ginger tea, and ginger ale. When given in large doses, ginger also relieves chemotherapy related nausea. Many find ginger more effective in relieving motion sickness than Dramamine. It will also stimulate appetite, fight body odor, and promote perspiration.
Ginger helps treat joint pain by stimulating blood circulation. For this reason it is used to treat illnesses such as Raynaud's syndrome and rheumatoid arthritis. Externally ginger makes the skin red.
Often ginger is used in the treatment of indigestion, flatulence, menstrual cramps and diarrhea and relieves gastrointestinal distress. It is effective because it copies some digestive enzymes used to process protein in the body.
Ginger is beneficial to the heart as well. As little as 5 grams of dried ginger a day slows the production of triglycerides and LDL (bad) cholesterol in the liver. Ginger also prevents platelets from sticking together, a condition that would increase the risk of heart attack or stroke.
Some recommend ginger for relief of cold symptoms since it will loosen phlegm in the throat and fight chills by spreading a warm feeling throughout the body. Many like to cook with ginger as a seasoning or drink it as a tea. One teaspoon of the powder in a gingersnap cookie recipe is prescribed.
Besides the powder and root, ginger may be purchased in capsules, pickles, extracts, and prepared teas that can be made into compresses. Some eat ginger root raw, but if you do, avoid small, wrinkled, or soft tubers. To make a tea, steep ginger in hot water, or just sprinkle it on dishes. The recommended dosage is one third of an ounce of fresh ginger root per day. By steeping the root in hot syrup preserved ginger may be made. You can store ginger root dry in your refrigerator for short periods or freeze it for up to three months.
If you are pregnant, it would be wise to restrict your use of ginger because it may stimulate uterine contractions. People taking beta-blockers, insulin, blood thinners, barbiturates, or diabetes medications should consult their doctor before using ginger because it may conflict with some of these medications. Ginger may also reduce the absorption of dietary iron and fat-soluble vitamins, and actually upset the stomach in higher doses. Also, ginger helps thin the blood. Therefore avoid taking it two weeks prior to surgery.
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But there are many more advantages of ginger to be explored. Visit More Than Alive, an internet store for bulk herbs and a trusted resource where you can get cut ginger root and familiarize yourself with many other herbs.
