Valuable as a culinary spice, especially in Asian fare, ginger, or Zingiber officinale, is a perennial plant that produces a thick, tuberous root with appendages that resemble fingers. Ginger root is aromatic, spicy and slightly hot, producing a pleasant taste when used in food or herbal remedies. The potent volatile oils in ginger, discovered by the ancient Greeks, are used as ingredients in natural cough syrups and anti-nausea preparations. The FDA does not regulate herbal remedies so there is no guarantee of their safety or effectiveness. See your doctor for severe cold symptoms or symptoms that last more than 10 days.
Cold Symptoms and Ginger
Exposure to a cold virus can result in developing cold symptoms within about three days. Symptoms include nasal congestion or a runny nose, headache, a sore or scratchy throat, coughing and sneezing. You may also feel tired and run a low-grade fever. Hot ginger tea may soothe minor cold symptoms while supplying much needed liquid for staying hydrated.
Ginger Properties and Components
The root of the ginger plant contains volatile oils, including D-camphor, zingiberene, (E)-alpha-farnesene, neral and geranial. Other components include gingerols, gingerdiols and aryl alkanes. According to the "PDR of Herbal Medicines," ginger root may increase saliva production, ease headaches associated with the common cold, and reduce inflammation of mucus membranes. Ginger may also ease mild nausea and soothe irritated throat tissues. Anecdotal evidence supports the use of ginger for the treatment of colds, but clinical confirmation is lacking.
Methods and Dosages
To make fresh ginger tea, peel and grate a 1/2 inch section of fresh ginger root and pour 1 cup of boiling water over the grated root. Steep for 10 minutes, strain, and sip hot or serve cold over ice. Sweeten with honey, if desired.
In his book, "Grow Your Own Drugs," British ethnobotanist James Wong offers a recipe for making crystallized ginger. After peeling and thinly slicing 1½ cups of fresh ginger root, Wong simmers the slices in water for one hour, then drains the water, and adds 1 cup of sugar to the pan. He cooks the ginger over low heat, stirring constantly. When the slices clumps, he turns the mixture out into a glass pan and separates the pieces.
If you make crystallized ginger, store the cooled slices in an airtight container and munch on one slice per hour when needed to clear sinus passages, sooth a sore throat, and ease nausea. Don't exceed four slices per day.
Considerations
Ginger, a culinary ingredient, is safe for most individuals when used in moderation, but it may cause heartburn in some, according to the "Gale Encyclopedia of Alternative Medicine." Pregnant women should not use ginger because it may increase the risk of miscarriage. In large doses, ginger may cause ulcers and gastric disorders. The risk of side effects increases with the amount of ginger consumed.
Ginger can reduce vitamin absorption and may interfere with some medications, including blood thinners, sulfa drugs, digoxin and tetracycline. Before using ginger to treat a cold, talk to your doctor.
References
- "PDR for Herbal Medicines, 2nd Edition"; Joerg Gruenwald, Ph.D; 2000
- "Gale Encyclopedia of Alternative Medicine, Volume 2"; Jacqueline L. Longe; 2005
- Mayo Clinic: Cold Symptoms
- "Grow Your Own Drugs"; James Wong; 2009
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