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| Ginger | ||||||||||||||||||||||||||
An ancient Indian proverb states that everything good is found in ginger. There's quite a bit of truth in that. Ginger is a versatile healing herb. As a child you were probably been given a glass of ginger ale when you felt sick to your stomach. Ginger is a good digestive aid and has antispasmodic and anti-nausea properties. Ginger is the stomach remedy of choice by herbalists. It works on heartburn, abdominal cramps, flatulence, and a queasy stomach. Ginger contains compounds similar to the digestive enzymes found in your digestive tract. Ginger is particularly effective for motion sickness. In fact, studies have shown that it's even more effective than the prescription drug Dramamine. To head off motion sickness, most herbalists recommend ginger capsules. The standard dosage is 1500 milligrams, taken about 30 minutes before you travel. Ginger is a time-tested remedy for morning sickness, too. A cup of ginger tea or a glass of ginger ale (made from natural ginger and not artificial flavorings) first thing can make mornings much more comfortable. A cup of hot ginger tea can also relieve menstrual cramps. Studies suggest that ginger can be useful in keeping cholesterol levels under control. Chinese herbalists have used ginger for generations to treat colds and flu. Modern studies confirm that ginger helps kill the influenza virus and helps the immune system wage war on infection. If you feel a cold coming on, try sipping on ginger tea or ginger ale throughout the day. Ginger is usually grown from sections of rhizomes about 2 inches long, with at least one good bud. Plant them with the buds facing up, about 3 inches deep, and 8 to 10 inches apart. It can also be easily grown in containers. Ginger needs quite a bit of water, as well as hot temperatures to do well, and requires a short dry period during part of the year. It will absolutely thrive in hot, humid conditions. However, Ginger will do best if it is in a partially shaded area during the hottest months of the year. To harvest, carefully pull the plant after 8 to 12 months of growth, cut off the leaf stalks, along with the fibrous root, cut off as much ginger root as you can use, and replant the rest. The younger, tender rhizomes are harvested for use right away, or for preserving.Ginger can be stored for a several weeks in the refrigerator, can be dried for later use, or can be wrapped and frozen. Ginger can even be pickled. Your best chance of getting your hands on ginger rhizomes, is probably at the grocery store, or health food store, as most nurseries will not carry it. Try making gingerbread with freshly harvested ginger, or some fresh ginger tea, and you'll be amazed at how much more flavorful it is compared to what you might get elsewhere. If you make your own marinades for your meat, add a finely chopped piece of fresh ginger to your mix, that would be about the equivalant of a clove of garlic. |
Herbs Index Recipes Winter gardening Seeds Artichokes Asparagus Beans Beets Broccoli Brussels Sprouts Cabbage Cantaloupe Carrots Cauliflower Celery Corn Cucumbers Eggplant Garlic Kale Kohlrabi Leeks Lettuce Melons Okra Onions Peas Peppers Potatoes Pumpkins Squash Sunflowers Tomatoes Watermelons |
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