Ginger
Appearance and Location
Ginger, also known as “Ardraka” and “Gan Jiang,” is a knotted, thick, beige underground stem, called a rhizome. There are about 100 to 150 species in the genus Zingiber. This tropical perennial thrives in tropical climates and can easily and aggressively spread like wildfire, even when planted in a garden. However, it can also survive in “sub-tropic” areas as well.
Ginger is typically characterized by its knotted, beige exterior and its yellow interior. They have leafy stems that can reach up to 3 feet in height. The leaves are elongated, measuring between 6 to 12 inches in length. They grow in two vertical rows, alternating along the stems and emerging from protective sheaths surrounding the stem. The flowers of Ginger are found in dense spikes resembling cones. These spikes are about 1 inch thick and 2 to 3 inches long. They consist of green bracts that overlap each other, sometimes with a yellow edge. Within each bract, there is a single small flower that exhibits hues of yellow-green and purple.
The origin of Ginger can be traced back to ancient China’s southern regions. Its popularity allowed it to spread to other areas such as India, the Maluku Islands (also known as Spice Islands), as well as throughout the rest of Asia and West Africa. Ginger was first introduced to Europe by the ancient Romans who traded with India in the 1st century. It is considered a true cultigen, meaning it is a plant that has been cultivated and altered by humans and does not exist in the wild in its original form.
The scientific name for Ginger is Zingiber officinale. The modern name for Ginger, “Ginger,” originated from the Middle English word “gingivere.” However, the history of this spice dates back more than 3000 years to the Sanskrit word “Srngaveram,” which means “horn root” due to its appearance. In Greek, ginger was known as “ziggiberis,” and in Latin, it was called “zinziberi.”
Functions and Properties Throughout History
Ginger, which has been cultivated and valued as a tonic root in India and China for over 5,000 years, has a rich history of use in treating various ailments. Dating back to the 5th century BC, Chinese sailors recognized its ability to prevent scurvy long before the Western world acknowledged the disease’s link to nutritional deficiencies. To this day, Ginger continues to be grown in tropical regions worldwide, with India leading the way as the top producer.
Even in ancient times, Ginger played a significant role as a flavoring agent. Exported from India to the Roman Empire over 2,000 years ago, it was highly prized and esteemed for its medicinal properties. Even after the fall of the Roman Empire, Ginger remained highly sought-after in Europe. Arab merchants dominated its trade, along with other spices. Ginger’s popularity continued to soar, and during the medieval period, preserved Ginger started being imported and used in sweets. It is believed that Queen Elizabeth I of England introduced the gingerbread man, which quickly became a cherished Christmas delicacy.
For over 2,500 years in China, Ginger has been traditionally employed to aid digestion, treat nausea, bleeding disorders, rheumatism, baldness, toothache, snakebite, and respiratory conditions. Known for its stomachic and anti-emetic properties, Ginger is used as a carminative to promote digestion and reduce intestinal gas. Traditional Chinese Medicine (TCM) utilizes Ginger to address cold-related ailments in the spleen, stomach, and lungs, such as coughs with clear sputum. In Ayurveda, the traditional medicine of India, Ginger is extensively used to prevent excessive clotting (as found in heart disease), reduce cholesterol levels, and combat arthritis. In Malaysia and Indonesia, new mothers often consume Ginger soup for 30 days after delivery to stay warm and eliminate impurities through sweating. Arabian medicine recognizes Ginger for its aphrodisiac properties, while certain African cultures believe regular consumption of Ginger repels mosquitos. Additionally, herbalists recommend Ginger as a circulatory enhancer, capable of augmenting the therapeutic effects of other herbs. Ginger was commonly used as a hot infusion to alleviate congestion and menstrual pain.
Today, healthcare professionals may recommend Ginger as a natural remedy to prevent or relieve nausea and vomiting associated with motion sickness, pregnancy, and cancer chemotherapy. It is also utilized to alleviate mild stomach discomfort and reduce pain in individuals with osteoarthritis. Furthermore, there is growing interest in exploring the potential benefits of Ginger in managing heart disease.
Remember to join us each month as we explore the history, personality, clinical application, and more of Nancy’s favorite plants. Get a snippet of the properties and practical uses of these herbs and how they supported the health of our ancestors as well as how they can support us in our present day.
Resources:
Mount Sinai | New World Encyclopedia | Gardener’s Path | National Library of Medicine | Organic India USA | Ginger Monograph
Appearance and Location
Appearance and Location
Ginger, also known as “Ardraka” and “Gan Jiang,” is a knotted, thick, beige underground stem, called a rhizome. There are about 100 to 150 species in the genus Zingiber. This tropical perennial thrives in tropical climates and can easily and aggressively spread like wildfire, even when planted in a garden. However, it can also survive in “sub-tropic” areas as well.
Ginger is typically characterized by its knotted, beige exterior and its yellow interior. They have leafy stems that can reach up to 3 feet in height. The leaves are elongated, measuring between 6 to 12 inches in length. They grow in two vertical rows, alternating along the stems and emerging from protective sheaths surrounding the stem. The flowers of Ginger are found in dense spikes resembling cones. These spikes are about 1 inch thick and 2 to 3 inches long. They consist of green bracts that overlap each other, sometimes with a yellow edge. Within each bract, there is a single small flower that exhibits hues of yellow-green and purple.
The origin of Ginger can be traced back to ancient China’s southern regions. Its popularity allowed it to spread to other areas such as India, the Maluku Islands (also known as Spice Islands), as well as throughout the rest of Asia and West Africa. Ginger was first introduced to Europe by the ancient Romans who traded with India in the 1st century. It is considered a true cultigen, meaning it is a plant that has been cultivated and altered by humans and does not exist in the wild in its original form.
The scientific name for Ginger is Zingiber officinale. The modern name for Ginger, “Ginger,” originated from the Middle English word “gingivere.” However, the history of this spice dates back more than 3000 years to the Sanskrit word “Srngaveram,” which means “horn root” due to its appearance. In Greek, ginger was known as “ziggiberis,” and in Latin, it was called “zinziberi.”
Functions and Properties
Throughout History
Functions and Properties Throughout History
Ginger, which has been cultivated and valued as a tonic root in India and China for over 5,000 years, has a rich history of use in treating various ailments. Dating back to the 5th century BC, Chinese sailors recognized its ability to prevent scurvy long before the Western world acknowledged the disease’s link to nutritional deficiencies. To this day, Ginger continues to be grown in tropical regions worldwide, with India leading the way as the top producer.
Even in ancient times, Ginger played a significant role as a flavoring agent. Exported from India to the Roman Empire over 2,000 years ago, it was highly prized and esteemed for its medicinal properties. Even after the fall of the Roman Empire, Ginger remained highly sought-after in Europe. Arab merchants dominated its trade, along with other spices. Ginger’s popularity continued to soar, and during the medieval period, preserved Ginger started being imported and used in sweets. It is believed that Queen Elizabeth I of England introduced the gingerbread man, which quickly became a cherished Christmas delicacy.
For over 2,500 years in China, Ginger has been traditionally employed to aid digestion, treat nausea, bleeding disorders, rheumatism, baldness, toothache, snakebite, and respiratory conditions. Known for its stomachic and anti-emetic properties, Ginger is used as a carminative to promote digestion and reduce intestinal gas. Traditional Chinese Medicine (TCM) utilizes Ginger to address cold-related ailments in the spleen, stomach, and lungs, such as coughs with clear sputum. In Ayurveda, the traditional medicine of India, Ginger is extensively used to prevent excessive clotting (as found in heart disease), reduce cholesterol levels, and combat arthritis. In Malaysia and Indonesia, new mothers often consume Ginger soup for 30 days after delivery to stay warm and eliminate impurities through sweating. Arabian medicine recognizes Ginger for its aphrodisiac properties, while certain African cultures believe regular consumption of Ginger repels mosquitos. Additionally, herbalists recommend Ginger as a circulatory enhancer, capable of augmenting the therapeutic effects of other herbs. Ginger was commonly used as a hot infusion to alleviate congestion and menstrual pain.
Today, healthcare professionals may recommend Ginger as a natural remedy to prevent or relieve nausea and vomiting associated with motion sickness, pregnancy, and cancer chemotherapy. It is also utilized to alleviate mild stomach discomfort and reduce pain in individuals with osteoarthritis. Furthermore, there is growing interest in exploring the potential benefits of Ginger in managing heart disease.
Remember to join us each month as we explore the history, personality, clinical application, and more of Nancy’s favorite plants. Get a snippet of the properties and practical uses of these herbs and how they supported the health of our ancestors as well as how they can support us in our present day.
Resources:
Mount Sinai | New World Encyclopedia | Gardener’s Path | National Library of Medicine | Organic India USA | Ginger Monograph