Ginger grows as a flowering rhizome with false stems (the ‘stem’ is actually rolled leaves). The plant flowers on shoots that are separate from the leaves. The flowers form on
Ginger grows as a flowering rhizome with false stems (the ‘stem’ is actually rolled leaves). The plant flowers on shoots that are separate from the leaves. The flowers form on tight clusters with pink or purple buds that flower yellow. The rhizome or root of the ginger is what is used in cooking and even holistic medicine due to the many benefits.
The benefits of raw and powdered ginger have been known for thousands of years by various cultures all around the world. Asian, Indian, and Arabic herbal traditions made good use of the root, over the last 4500 years. Ancient text shows where China and India have used it for medicinal purposes. Ginger was also exported from India into the Roman culture where it was used for its culinary properties. Records show that it was taxed as it came into Rome by way of Alexandria. After Rome fell, the supply of ginger was tightly controlled by Arab traders and sold to various European markets but mainly fell out of favor for many years. Eventually, Spanish Conquistadors brought ginger into the New World and soon Caribbean countries like Jamaica and Brazil would trade in ginger. Infusions and decoctions of ginger were used by Native Americans. Now, ginger is used in all countries by many people for both cooking and medicinally.
Ginger has been used throughout the years to help with nausea. It seems to be particularly effective against morning sickness when pregnant though. It has also been used for sea sickness, nausea after surgery and has limited success with nausea related to chemotherapy according to PebMed Central. Ginger has anti-inflammatory agents that help with muscle soreness after working out. These same agents can help with joint pain and stiffness as well. One of the most traditional uses for ginger is pain relief. It is used for everything from the pain of arthritis to headaches to menstrual pain. Studies have shown a reduction in the bad cholesterol levels when using ginger. Gingerol is a bioactive ingredient in ginger that inhibits the growth of many types of bacteria and therefore is often used to fight infections.
Fun Facts
Today, ginger is easily accessible in local grocery stores and throughout markets, but back in the 14th century it cost about the same amount as a live sheep or piece of livestock!
The gingerbread man cookie was a popular Christmas treat purportedly created by Queen Elizabeth I of England after her father Henry VIII began recommending it as remedy for the plague. She often had the gingerbread figures crafted and presented in a way that they resembled some of the important guests.
When ginger slices are put in sweet vinegar, it turns pink in color. Pickled ginger traditionally is used as a palate cleanser between different types and flavors of sushi.
Ginger can be found in 7 different culinary forms: raw, dried, pickled, preserved, crystallized, ground and oil.
Ginger ale originated from ginger beer. What’s the difference? Ginger beer was originally an alcoholic brew made from fermenting ginger, sugar, and water, although most commercial ginger beers nowadays are non-alcoholic. Ginger ale is a non-alcoholic, sweetened, ginger-flavored soft drink. Ginger beer is stronger-tasting and spicier than ginger ale, but less carbonated.
Ginger increases sex drive. Ginger is used in India, mixed with eggs and honey, as a traditional treatment for impotence. Since it improves circulation, it is natural to assume it would help that too.
Ginger is a deliciously wonderful rhizome that packs quite the punch. Whether using medicinally or to season the food you eat, it is a wonderful addition to your pantry. Make your grocery list and pick up some fresh ginger root. Then meet me in the kitchen this weekend!
Pickled Ginger
8oz fresh ginger root, peeled
1 cup rice vinegar
¾ cups granulated sugar
¼ cup water
1 tsp salt
Peel ginger and slice into paper-thin strips with a mandolin slicer. Pack ginger strips into a container with a tight lid, or multiple containers. Pour vinegar, sugar, water and salt into a small saucepan. Bring to a boil, then immediately pour liquid over ginger strips. Place lid on the container and place in the refrigerator. Refrigerate pickled ginger for at least 2 hours and up to 2 days before using.
Recipe adapted from pioneerwoman.com .
Ginger Ale
1 cup peeled and chopped fresh ginger (about 5oz)
2 cups water
¼ cup honey
¼ cup fresh lemon or lime juice
4 cups (1 quart) club soda or seltzer water
Add ginger and water to a small saucepan over medium heat and allow to simmer for 30 minutes. Remove from heat, cover and allow to steep an additional 30 minutes. Pour through a fine mesh sieve to remove ginger from syrup into a large bowl and then pour back into small saucepan. Discard pieces of ginger or save for another purpose. Add honey to saucepan and bring to a simmer for 10 minutes, stirring frequently. Allow to cool completely. At this stage, ginger syrup can be placed into a Mason jar, sealed and stored in the refrigerator for up to a week. To make the drink, pour ginger syrup into a 2-quart glass pitcher, stir in fresh lemon or lime juice and club soda or seltzer water. Serve over ice.
Recipe from addapinch.com .
Miso Soup
1 tsp oil
7 cloves of garlic finely chopped 1.5 inch piece of ginger peeled and minced
1 yellow bell pepper thinly sliced 7oz (about ½ a block) tofu, cubed small 2 tsp low sodium soy sauce 2.5 cups water, to preference ½ tsp turmeric, more or less to taste 1 tsp apple cider vinegar 2 tsps. sugar
¼ tsp salt, more or less to taste 1 tsp freshly ground black pepper, to taste
1 Tbsp. white mellow miso seasoning, more or less as desired
Scallions for garnish
Heat oil in saucepan over medium heat. Add garlic and ginger and cook until translucent, about 4 minutes. Add carrots and pepper and cook for 3 minutes. Add tofu and mix in. At this point, you can also add in chopped veggies such as broccoli (chopped small), water chestnuts or baby corn. Add water, black pepper and rest of ingredients except miso and bring to a boil. Simmer for 4 minutes. Then add the miso and mix in. Taste and adjust salt, sweet and tang (vinegar). Simmer for another few minutes. Garnish with scallions and black pepper.
Recipe adapted from veganricha.com
Slow Cooker Ginger-Beef
Noodle Soup
1½lb beef chuck in one piece
8 cups beef broth
4 cups water
½ cup soy sauce
½ cup plus 2 Tbsps. very thinly sliced peeled ginger (4oz)
1 onion, coarsely chopped
3 garlic cloves, thinly sliced
½ star anise pod
½ pound shiitake mushrooms, caps only, thickly sliced
3 large scallions, thinly sliced
1lb fresh Chinese egg noodles or thick Japanese udon
Toasted sesame oil, for serving
Place crockpot liner in slow cooker. In a slow cooker, combine meat with broth, water, soy sauce, ginger, onion, garlic and star anise. Cover and cook on high for 4 hours or low for 8 hours, until meat is tender. Transfer meat to a plate and let cool slightly. Using 2 forks, pull meat into thick shreds. Strain broth, discarding solids. Return broth to the cooker. Add mushrooms, scallions and shredded meat. Cook on high for 15 minutes, until mushrooms are tender. Meanwhile, bring a large saucepan of salted water to a boil. Add noodles and cook until al dente. Drain well. Add noodles to soup. Serve in deep bowls, passing sesame oil at the table.
Recipe adapted from foodandwine.com .
Gingerbread Cake w/Caramel
Sauce
9 Tbsps. unsalted sweet cream butter, softened
1/3 cup sugar
1 cup molasses
1 large egg
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp salt
¾ cup water
CARAMEL SAUCE:
1 cup packed brown sugar
1 Tbsp. cornstarch
1 cup cold water
¼ cup unsalted sweet cream butter, cubed
2 tsps. vanilla extract
Whipped cream, optional
Preheat oven to 325°F. In large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg until well blended. In another bowl, whisk together flour, baking soda, ginger, cinnamon and salt. Add to creamed mixture alternately with water. Transfer to a greased 9-in. square baking pan. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Place on a wire rack. For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Remove from heat and stir in butter and vanilla until smooth. Top cake slices with whipped cream if desired and drizzle with caramel sauce.
Recipe from Taste of Home magazine.