All About Ginger

[Guest guest]

Hi everyone...

 

I love ginger... I don't worry about taking supplements of ginger

because this is one of the easiest medicinal spices to incorporate

into the diet... And I think fresh is always better anyways. Place

a couple of 1 inch knobs in soup and stew if it is going to cook for

a while, otherwise add finely minced ginger near the end of a short

cooking meal. Add it to scrambled eggs or omelets- round it out

with other fresh veggies. Do you juice? Carrot ginger juice is

fantastic- sweet but with a jazz. Do you drink tea? Steep it right

along with the other herbs, or even the tea bag.

Especially for those prone to gastric disturbance, this is a must in

the kitchen...

Other comments?

Misty L. Trepke

http://www..com

 

All About Ginger

 

You are probably aware that most herbs and spices were used for

medicinal purposes long before they became culinary seasonings. But,

did you know that they were often used for currency as well? For

instance, a pound of ginger would buy you a sheep in the Middle Ages.

 

Ginger was probably the first of the valuable Oriental spices to be

introduced to Europe because it could be carried as a living plant on

the ships that sailed from the Far East. Cultivated for more than

3000 years, this pungent spice was transported in pots and sold fresh

because it is the root that is used. Ginger is a rhizome. That is, it

grows underground as a thick, tuberous stem bearing both roots and

shoots for a showy flowering plant.

 

About nine months after planting, the rhizomes are carefully dug up

with a hoe. Referred to as " hands, " they are cleaned, scraped and

boiled, then peeled and dried in the sun for about a week. India is

the largest producer of ginger but the highest quality spice comes

from Jamaica. Low-grade ginger from countries like Haiti, Nigeria

and Taiwan issold unpeeled and ground, used for beer and ginger ale,

or distilled to oil for use in toiletries and for flavoring foods.

Of the 20,000 tons of dried ginger produced annually, the United

States imports nearly one tenth of it, or 2000 tons.

 

Sometimes referred to as the spice lovers spice, ginger is hot and

sweet at the same time. It is available in powdered form on the spice

shelves of any supermarket or fresh from the produce department,

where it is sold as hands. The two are not interchangeable, however,

and should not be substituted for one another. Ground ginger is a

natural in baked goods but do not overlook it when cooking savory

foods such as pork or whole grains. When shopping for fresh ginger,

look for hands that appear smooth, breaking off what you need at the

notches that could be called knuckles. Peel only the amount you need

and grate or chop very fine just before using in a recipe. Store any

extra, unwrapped, in the crisping drawer of the refrigerator.

 

GINGER SOOTHES THE STOMACH

 

Anyone who struggles with chronic nausea, whether due to motion

sickness, morning sickness or chemotherapy, might find ginger

useful. This herb has been used since ancient times to settle upset

stomachs.

 

Ginger root is known to calm the stomach, possibly by increasing

digestive fluids and bile secretion and neutralizing stomach acid.

It has been used for various causes of nausea, but the best fidyl

evidence appears to be for pregnancy-related nausea. The foot is

used in many Chinese herbal remedies because it's considered a

catalyst that can boost the activity of other herbs.

 

A typical dose is 1,000 milligrams per day. For prevention of

motion sickness, ginger is usually taken 30 minutes before travel.

Beside capsules of powdered ginger, the fresh, grated root is used

for nausea relief as are ginger teas and ginger ale.

 

Ginger is generally regarded as safe when taken in recommended

doses. Higher doses (such as 6,000 milligrams) might irritate the

stomach.

 

Some people think ginger might relieve arthritis, colds and

migraines; however, the research on these uses is scant. Ginger

also might help stimulate circulation, lower cholesterol and blood

pressure, and prevent clotting.

 

HOW TO GROW A GINGER PLANT

 

Ginger plants are very easy to start using a ginger root that you buy

at the grocery or health food store. They need to be fresh roots, or

your plant might wind up sickly … if it will grow at all. Blooms of

the Ginger plant are very fragrant and lovely.

 

Directions:

 

1. First, purchase a ginger root from your grocery or local health

food store. Make sure that they root is fresh and not wilted.

 

2. After you get the root home, take wooden picks, and suspend a

2-inch piece of gingerroot horizontally across the top of a glass.

 

3. Fill with water until the bottom third of the root is submerged.

 

4. When roots are 1 inch long, plant in soil just below the surface.

 

5. Place in a northern light.

 

6. Slender stems and leaves will appear.

 

7. Watch the plant to see if it needs repotting or watering. You

don't want to let the soil get either too dry or too damp. Too dry

and the foliage will die, too damp and the root will rot.

 

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