Ginger

Ginger
Technical Name: (Zingiber officinale) Fresh or dried pieces of the underground stem of the ginger plant
Used for: Arthritis, bursitis; motion sickness, nausea; relief of chest congestion; it is a natural anti-inflammatory agent.
Available In: Whole fresh root, crystallized ginger, honey-based ginger syrups, capsules containing powdered ginger extracts, alcohol extracts.
Herb Drug: None known Read more...

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Zingiber Officinalis

Ginger was known in China as early as 400 B.C. The Greeks and the Romans thought it was of Arabian origin because it was sent from India through the Red Sea. They used it as a spice.

It was introduced into Jamaica and other islands of the West Indies by the Spaniards and ginger was exported from the West Indies to Spain in considerable quantities around the year 1547 A.D. Continue Reading >>

Fresh or ground ginger is available year-round.

When buying fresh, look for firm ginger that has smooth skin (wrinkled skin indicates the root is dry and past its prime). The little sprouts that appear on the sides of the root are more delicate in flavor than the main section. When peeled, the root should have a fresh, spicy scent. The pale yellow flesh is very juicy when fresh, but becomes fibrous as the root ages. Avoid wrinkled, discolored, or moldy ginger. Fresh unpeeled gingerroot, tightly wrapped, can be refrigerated for up to three weeks and frozen for up to six months. Continue Reading >>