Zingiber Officinale Rosc. (Zingiberaceae)
This perennial herb has aerial shoots arising from a thick, fleshy, branching rhizome which is the part used. The light green leaf blades are alternate, oblong in shape and strongly pointed. The plant rarely flowers and vegetative propagation is necessary. There are many races differing in shape of foliage and in size of rhizome.
Origin
Domesticated in South China or India where it has been in cultivation since ancient times,
it is also grown now in parts of West Africa and in the West Indies. Jamaica produces the
finest quality ginger known in the world.
The first records of the plant came from China where it was mentioned by Confucius
(551-479 BC). It was exported at an early date into the Mediterranean area by Arab
traders. Francisco de Mendoza of Spain brought it to the West Indies in the sixteenth
century. Ginger was referred to by Sanskrit writers for its medicinal properties and was
known to the Greeks and Romans not later than first century AD.
Health benefits: Helps to prevent nausea, relieves indigestion and flatulence, discourages blood clots, stimulate circulation and combats colds and coughs, and may relieve rheumatism.
Cautions: Excess ginger may cause itchiness in the bladder opening. If this occurs, eat less.
Ginger's scent and "bite" give a spicy warmth to curries, stir fries, many chinese fish recipes and a wealth of cold weather warmer, such as steamed pudding, ginger cake and hot whisky toddies. Ginger goes well with some fruits, most famously melon, but also pears, bananas and peaches. It is also delicious with ice cream.
Storing
Store fresh ginger, wrapped in fridge to prevent it from drying out or turning
mouldy. It should keep for a few weeks and also freezes well. To retain the
flavour of dried ginger, buy small amounts and store in an airtight container in a dark
cool place. Preserved stem ginger in syrup and pickled ginger are useful
standbys.