Plant profiles
Ginger
Ginger is a pungent plant that, when consumed, can create a lovely burn in the throat. From treating your stomach to keeping you healthy, this root has many uses. It is a versatile and delicious spice that is used in everything from Asian cuisine to pickling. Not only does it add a lot of flavor to food and drinks, but it also has a ton of health benefits.
Physical Description
The ginger plant produces rhizomes, which are underground stems that store nutrients for the plant to use later. The flowers of the ginger plant are white with yellow centers and have five petals each. They appear during the summer months from June through September, depending on your location. The leaves are dark green on top with red veins underneath; they grow up to six inches long by three inches wide at maturity.
Which Parts to Use
Ginger can be used in several different ways. The root, rhizome, and stems of the ginger plant are all edible. Stems can be used fresh or dried, and are best preserved in a cool, dry place. They can also be sliced and diced into small pieces for use as garnish or flavoring in soups or stews. The rhizome is the star of the show though. They can be sliced very thinly or grated to be used for your apothecary and your kitchen.
Uses of Ginger
Ginger can be used in cooking to add a spicy flavor to dishes. Ginger is also used in herbal medicine, especially when dealing with nausea and stomach aches. It is also thought to lower blood sugar levels. Some people like to use ginger as a home remedy for acne, arthritis pain, and other skin irritations by applying it directly (in some cases diluted with water) or adding it to their bathtub. In addition, many people enjoy its scent so much that they use it as an air freshener or as a potpourri ingredient.
Growing and Harvesting Tips
Ginger grows best in rich, well-drained soil and full sun. It is a perennial plant that can be grown from seeds or rhizomes. Ginger can also be grown from stem cuttings, but it takes longer to bear fruit than when grown from rhizomes or seeds.
Plant ginger rhizomes in early spring once the ground has thawed, around the same time as you would plant tomatoes or peppers. You can also start your plants indoors in pots and transplant them later on in the year, though it is often easier to grow them directly in their final location.
Ginger should be harvested when its stalks are 4–8 inches tall and before flowering. The best time to harvest is when you see new growth emerging from the top of the plant or when you notice green shoots appearing at its base (this indicates that it is ready for harvesting).
To harvest ginger, simply twist off each stalk as needed; it should come away easily from its stem without any resistance or force.
Precautions and Possible Interactions
Ginger is generally considered a safe herb most people can use. However, there are some precautions you should take before using ginger, as well as some possible interactions with medications, herbs, and supplements.
Ginger may:
Increase bleeding risk by interacting with blood-thinning medications like warfarin or aspirin.
Interact with stomach acid reducers (H2 blockers) such as famotidine (Pepcid), ranitidine (Zantac), or cimetidine (Tagamet). Ginger can increase the amount of acid your stomach produces in response to these drugs, which may lead to heartburn and ulcers.
Interact with iron supplements or herbal remedies that have iron in them because ginger can make it harder for your body to absorb iron from food sources. Foods rich in vitamin C such as citrus fruits and juices can also help improve your absorption of nonheme iron (the kind found naturally in foods).
If you are pregnant, nursing or taking medication, you should speak with a medical professional before consuming to ensure safety.
History and Folklore
The ginger plant is thought to have originated in the tropical rainforests of Southeast Asia and Oceania, though it has been cultivated for thousands of years in other tropical regions as well. It is grown for its juicy rhizomes, or underground stems, which are used for their medicinal and culinary properties. Ginger was used as early as 2000 BC by Chinese herbalists for a wide variety of illnesses and ailments. The herb was revered by the ancient Greeks and Romans, who considered it a panacea—a cure-all—for a multitude of ailments. The herb was also used widely by European herbalists throughout the Middle Ages.
Additional Resources
https://en.wikipedia.org/wiki/Ginger
https://www.medicalnewstoday.com/articles/265990
https://www.webmd.com/diet/ss/slideshow-health-benefits-ginger
https://www.healthline.com/nutrition/11-proven-benefits-of-ginger
