One of the most amazing plants we can consume is the humble ginger. Its taste can be acquired; its medicinal properties are vast and are still being uncovered by science. The ways of preparing ginger for consumption are almost endless. Let me share with you an ocean of knowledge surrounding this powerhouse. Ginger is often called ginger root, however, the edible part of the plant is the rhizome; as the rhizome sprouts roots we don’t consume. Ginger is a tropical herb used mainly as a spice and for medicinal purposes. Although India is currently the largest producer of this perennial herb, it is indigenous to Southern China. It made its way to other areas of Asia and West Africa during the spice trade era. Ginger is a flowering plant that produces pink and white flowering buds which yield yellow flowers. One could plant ginger for the aesthetic appeal and after the stalk withers, harvest the rhizome.
Ginger is known in the medical world to have many health benefits. One of the most well-known is preventing and combating nausea, from seasickness, chemotherapy, or post-surgery. It has been determined that ginger works well for alleviating morning sickness with pregnant woman. It is best to consume ginger in small doses, 1.1- 1.5 grams a day, during pregnancy to keep the fetus safe. I consumed ginger during my pregnancy, in the form of tea or crystallized, to combat late night indigestion. I learned that having ginger just before I went to bed helped me to sleep through the night.
Can ginger be used as an anti-inflammatory? Studies are beginning to show the answer is yes! A study at the University of Miami followed 247 people who were given a placebo or high concentrations of ginger extract. Forty percent of the participants taking the ginger extract had a decrease in pain and knee joint stiffness. If using ginger as an anti-inflammatory, Roberta Lee, MD, vice chair of the Department of Integrative Medicine at Beth Israel Medical Center in New York City, says capsules are the best option. With capsules you are able to absorb the herb better and in a high concentration format. Always seek the approval of your doctor before starting ginger capsules, stay away if you are on blood-thinners, and start with 100-to-200 milligrams (mg) per capsule each day. Dr. Lee states to find a brand that uses “super-critical extraction”. These companies use the purest ginger for their products. Always be mindful to take capsules with food so as not to upset the stomach due to the high amount of ginger being ingested. Funny enough, consuming too much ginger can cause heartburn. For my friends who work out, incorporating ginger, whether as tea or grated over food, is a great way to ease muscle soreness and pain naturally. If you are tired of taking non-steroidal anti-inflammatory drugs (NSAIDs), studies have proven that ginger works better and has less side effects than NSAIDs because of its ability to suppress prostaglandin biosynthesis. That last sentence is for my nerdy scientific friends.
Would you like to know how to choose a perfect ginger and how to store it? As with most fresh produce, look for a tuber that is heavy for its size and firm. You want one that has smooth skin with no cuts, wrinkles, or soft or white spots. Ginger will keep nicely, for a few weeks, if wrapped in a paper towel or cloth and placed in a plastic bag in the refrigerator. Alternatively, ginger can be stored in the freezer for up to 2 months. Frozen ginger grates easily if that’s your purpose. Because the skin of ginger is so thin, it’s quite easy to peel. You can simply use a spoon to peel and it’s easy to get into the crevices. A knife or vegetable peeler will also do the trick, but use a gentle hand in doing so, so as to not cut into the juicy meat.
If you prefer, you can grow your own ginger. It’s a relatively low maintenance plant; it grows in partial to shaded light which means it will grow well indoors. If you live in an area that receives frosty weather, it’s best to have the plant growing in a shallow, wide pot indoors. The pot needs to be wide because the roots grow horizontally. According to craftsy.com, a gardening blog, it’s best to grow ginger either from seed or purchased from a garden center. Store bought from the grocers is hit or miss because the herbs are sprayed with a growth inhibitor, not to mention pesticides, so you would need to soak the plant overnight in warm water to remove as many chemicals as possible and get it ready to plant. After soaking, place the ginger in the soil; you want the soil to be rich but able to drain well. You may have noticed eye buds on the ginger; they look similar to eye buds on a potato. You want the eye bud pointing up in the soil and covered with 1-2 inches of soil; water well. The plant does best in a warm location; make sure it’s not getting bright light. You want to keep the soil moist; using a spray bottle every few days to once a week works great. In a few weeks you’ll start to see green shoots sprouting up; keep the soil moist and warm to promote growth. If your shoots have grown several inches, you can harvest a small amount if needed, then put the plant right back into the soil. If you’re really patient, 10 months might yield a larger harvest. Remember, like all plants, this may be trial and error. If your first attempt doesn’t work out, try again with different sources of plants and techniques.
Here are some interesting facts about ginger:
♦ can inhibit the growth of ovarian cancer cells
♦ increases gastrointestinal (GI) motility
♦ has antibacterial properties
♦ in cooking, fresh ginger can be substituted for ground ginger 6:1
♦ in Thailand ginger is called Khing
♦ is considered an aphrodisiac
♦ consuming honey and ginger together greatly relieves respiratory problems as they act as an expectorant
♦ pickled ginger is eaten with sushi to act as a palate cleanser
♦ per 1 inch diameter, ginger contains only 9 calories
♦ is not recommended for people with gallstones as it increases bile secretions
♦ sneak grated ginger into a homemade smoothie, you’ll never know it’s there
Let’s get into a couple of easy recipes. First will be crystallized ginger and ginger syrup. Start with a large rhizome, about 1 pound. Peel the ginger and slice thin, using a mandolin slicer makes this quick. You’ll want equal parts water and sugar, go with Turbinado or Sucanat. Sucanat is an abbreviation for sugar, cane, natural, by the way, therefore natural sugar cane will work. Start with 1 1/2 cups of both and pour into a medium sized pot. Add ginger slices. You want the ginger to be covered by the water mix; add more water and an equal amount of sugar if necessary. Bring to a boil, then reduce heat to low or medium-low to allow to simmer. Cook for about 35 minutes, stirring occasionally, until ginger is tender. Place a large bowl under a colander and drain ginger slices. Place ginger on a drying rack to cool off. You can sprinkle sugar on the slices if you like, I prefer not to to keep my sugar intake in check but I also enjoy the bite and heat I get without sugar diminishing it. The leftover liquid can be refrigerated and used to add to seltzer water (flavored or plain), make salad dressing by adding some olive oil and herbs to it, drizzled over ice cream, sauté vegetables and add liquid in the last few minutes of cooking, use as a liquid in baking. Keep the crystallized ginger in an air-tight container in the fridge and eat within a week.
If you want to make pickled ginger, this website has a great recipe with easy instructions.
If you’ve never really tried ginger or not been a fan of it, give it another go. The health properties are too good to deny.