Ginger
Ginger, stem ginger, Canton ginger
(Zingiber officinale -- Family Zingiberaceae)
The Ginger family consists of at least forty-seven genera and 1,400 species of tropical herbaceous perennials with starchy fleshy rhizomes, that are gathered as a culinary spice and for medicinal purposes. The ginger plant has reed-like stems, with long, pointed green leaves. It attains a height of about three feet and bears exceptionally lovely yellow and purple flowers. Harvested one year after planting, the tuberous, branching, rhizomes, rich in volatile oils, can measure up to twenty inches in length. The rhizomes grow near the surface and have pale yellow flesh beneath a thin, buff-coloured to dark brown skin. They look like knobby fingers and are often referred to as "hands". To use, the rhizomes are peeled and then grated.
Ginger has grown in tropical Asia for at least 3,000 years and was one of the first spices brought to Europe via Arab traders along the Silk Road from China. Arab merchants controlled the trade in ginger and other spices for centuries until such explorers as Marco Polo reached the Indian Ocean. The Portuguese took ginger to their colonies; and the Spaniards introduced it to the West Indies. According to some, Jamaica now produces the finest quality ginger. In 1547, over 1,000 tons were exported from Jamaica and Mexico; and, by the end of that century, a thriving trade was established with Europe. The fall of the Roman Empire did not stop the trade of ginger to Europe, where it was as common as black pepper during medieval times. As with most spices though, ginger was used only by the more affluent until the middle of the 1700s when spices became more affordable to the average person. Today ginger is cultivated in southern China, India, parts of the African continent, and on the islands of Madagascar and Hawaii.
Each center of cultivation has its own form. Several clones are found in India and three in Malaysia. Two are found in Jamaica which are high-quality white or yellow. The other is a "flint ginger" that produces tougher more fibrous rhizomes. Ginger needs an annual rainfall of at least forty-five inches, high temperatures, and a short dry season for part of the year. If rhizomes remain unused, they will sprout on their own and rapidly develop. They can be superficially planted, under glass, as a novelty plant but need to be kept constantly moist and fertilized often. Harvesting begins about seven months after planting. Those for drying can be lifted out at about ten months after planting. Tender rhizomes are harvested for immediate use, while older ones become more fibrous and pungent with age. Fresh ginger can be kept in the refrigerator for several weeks, if wrapped so that it can "breathe" in a paper towel, or lightly with foil. It can also be frozen for later use. The degree of pungency is caused by certain non-volatile compounds called gingerols, and vary in their effects. Fresh young ginger is used in Thailand to make a subtle drink called khing sot. The ginger oil is the foundation for such drinks as ginger beer and ginger ale. The ginger tea of Kashmir is famous, as are the gingersnaps and gingerbread of Europe and America.
Ginger has been used for centuries in Chinese medicine as a remedy for vomiting, coughing, abdominal distensions, and fever. Many in Africa drink ginger root as an aphrodisiac; while, in New Guinea it is eaten as a contraceptive; and, in the Philippines, it is chewed to ward off evil spirits. In the Middle Ages, it was believed to possess miraculous properties against cholera. In an herbal book of 1653, it is recommended as a treatment for rheumatism and gout and a cure for flatulence. Ginger can also discharge mucus, stimulate glandular secretions, and relieve vomiting. It is now known that ginger does have certain properties that stimulates the liver and gall bladder into better performance and to aid in digestion. It can be chewed to alleviate sore throats (hence the folk remedy of ginger and honey) and helps to prevent travel sickness. Blended with powdered cinnamon, ginger makes a pleasant tea that is quite effective in relieving early pregnancy nausea. Taken internally, it is known to relieve cramping of the hands and feet.
