Ginger plays many roles

Ginger’s Asian cousin — Galangal

Perennial
Zingiber officinale
Family: Zingiberaceae

History

Four thousand four hundred years ago Greek bakers were using ginger imported from the Orient.

It was even listed as a taxable commodity by the Romans in ad200. It was a popular component of Chinese medical literature during the later Han dynasty (ad25-220).

In Ayurvedic medicine, ginger was known as the ‘universal medicine’, and in both Indian and Chinese medical prescriptions, it plays a part in more than half the concoctions.

The Spanish were cultivating it by the 16th century, and in 1884 alone, Britain imported three million kilograms of the root!

Ginger’s distinctive flavour comes from volatile oil, gingerols and shogoals — the latter, a breakdown product of gingerols, are produced only on drying, and are twice as pungent at gingerols.

Dried ginger is therefore hotter than fresh.

Uses

Medicinal: Ginger tea is used to soothe indigestion, take the wind out of flatulence and to reduce fevers. It is effective against motion sickness, nausea, morning sickness, colds, coughs and flu. A steam inhalation treats colds and lung infections. It is used externally for spasmodic pain, rheumatism, lumbago, menstrual cramps and sprains.

Culinary: The root rhizome is used fresh, dried, pickled and preserved (usually crystallised). It is essential to oriental dishes and is used elsewhere in desserts, cordials, confectionery and baking. It is also used in curries, chutneys, pickles, meat and fish dishes, soups and marinades. Pickled ginger (gari) is used in Japanese cuisine, particularly with sushi.

Cultivation

Propagate from a rhizome. Prefers rich, moist soils in a protected, sunny position. Drought and frost tender.
Harvesting & storage: Keep fresh root in vegetable compartment of the refrigerator. Can also be pickled, dried and ground, and candied.