Ginger Root Facts

History

• The use of ginger root as a food and medicine can be traced back thousands of years. It has been used in China and India for centuries. The root was also popular among the Romans, but its use died out with the empire. It remained virtually unknown in Europe until Marco Polo brought it back to European culture sometime in the late 13th century. However, only the wealthy could afford to buy the rare ginger root. Queen Elizabeth I of England was a well-known admirer, and she is credited with creating the popular gingerbread man cookie. In the 15th century, ginger root finally made its way to the United States. Today, ginger root is used around the world. Jamaica, India, Africa and China are all prominent growers and exporters of the root.

Habitat

• Ginger grows best in tropical areas, where it is commonly cultivated and harvested all year long. Fertile, moist soil and high humidity are the preferred growing conditions for ginger. The root may be grown anywhere these conditions occur naturally or are artificially produced.

Description

• Ginger root is a rhizome, or underground stem. It is thick, knotted and light to dark beige in color. The stem often extends as much as 1 foot above the ground, where long green leaves and white or yellowish-green flowers attach. Ginger root comes in many different shapes, but is easily identified by its gnarled appearance.

Uses

• The most popular medicinal use of ginger root is the treatment of nausea, particularly morning sickness during pregnancy. It is also used by herbal practitioners to treat motion sickness, upset stomach, migraines, fungal infections, high blood pressure and some inflammatory conditions. The root is believed to contain strong antibiotic and antioxidant properties and is available in capsule, extract and tea form.

  Ginger root is used in a culinary capacity for its pungent and spicy flavor. It can be found in powdered, ground, dried, candied and pickled form. Many cooks find the flavor a good complement to baked goods and beverages such as tea. Ginger root is popular in Asian cuisine for flavoring seafood and vegetarian dishes.

Precautions

• Ginger is generally safe for consumption in small amounts, but should not be taken in doses larger than 4 g per day. Ginger should not be taken with other herbs or medications, as harmful reactions could occur. Patients with gall bladder disease and anyone taking blood-thinning medication should not consume ginger root. Seek professional advice before taking ginger root to treat any medical conditions, particularly during pregnancy.