Ginger root is the underground, aromatic rhizome of a tropical plant. Commonly used for both culinary and medicinal purposes, ginger is widely available as a dried, powdered spice or in a preserved, candied form. In some markets, fresh ginger root is also available. The root adds a bold spiciness to foods and is frequently used to relieve gastrointestinal upsets.
Source
Ginger root is obtained from the ginger plant, or Zingiber officinale. This perennial produces erect stems from 1 to 3 feet tall with bright green, lance-shaped leaves. The plant also produces cone-shaped clusters of purple-spotted yellow flowers.
Description
The root of the ginger plant is actually an underground rhizome, a type of modified stem. Ginger root grows just below the surface of the ground, producing plump, branching tuberous growths that often resemble a hand. The outer covering of the rhizome is tan and relatively smooth. The inner flesh is white, light yellow or red in color and juicy, with an aromatic, somewhat citrusy aroma and spicy flavor.
History
Originating from Southeast Asia, ginger root has been used for literally thousands of years. The spice is mentioned in Middle Eastern, Indian and Chinese culinary, medicinal, and even religious writings. Around 2000 years ago, the Romans imported ginger to Europe. Eventually, Spanish explorers introduced ginger to the West Indies, South America and Mexico in the 16th century. Now Jamaica, India, Indonesia, Australia and Fiji are the top commercial producers of ginger root.
Growing
The ginger plant grows best in partial or complete shade. It can be grown in most good garden soils, including sandy soils, as long as it is provided with enough nutrients and moisture. The plants are started from cuttings taken from the ginger rhizome. Ginger root matures to the point of harvesting in 8 to 9 months.
Harvesting
Ginger root is harvested in the fall after the tops of the plant have died back. The roots are then carefully dug up. The leaves and stems are removed, and the roots are washed and dried. At this point, fresh ginger root is ready for market.
Production
Ginger root can also be peeled, dried and then ground into a fine powder. The spice can then be packaged and sold, and keeps for a long time in this form. Candied ginger is produced by first peeling, then boiling the roots in syrup and rolling them in sugar. Ginger root may also be pickled and is frequently served with sushi. For medicinal purposes, ginger can be delivered as tablets, capsules, teas and tinctures.
Uses
Perhaps best known for its use as a spice, ginger root is an integral part of traditional Asian cooking. It is also frequently used in both sweet and savory dishes in western cuisine and in making beverages such as ginger ale or ginger beer. According to the National Center for Complementary and Alternative Medicine, ginger root is also used, medicinally, to treat stomach aches, nausea, vomiting, and diarrhea associated with gastrointestinal upsets, chemotherapy treatment, surgical recovery, pregnancy and motion sickness. Ginger root has also been applied to treating the pain associated with sore muscles, rheumatoid arthritis and osteoarthritis.
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