Ginger is native to India and China. It was one of the earliest spice known in Western Europe, used since the ninth century. It became so popular in Europe that it was included in every table setting, like salt and pepper.
Ginger is easy to lift. It’s a herbaceous perennial so when the leaves die down in autumn just remove them. Big clumps need to be broken up into smaller clumps because they become congested. That’s okay for an ornamental but as a productive plant you lose vigour and so every year you should lift them in spring, split them and then replant. Ideal soil has lots of organic matter, is moist and free draining and all they need in summer is watering weekly.
Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings and is sometimes used as an icecream ingredient.
Ginger is most commonly known for its effectiveness as a digestive aid. By increasing the production of digestive fluids and saliva, Ginger helps relieve indigestion, gas pains, diarrhea and stomach cramping. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolene, oleoresins, starch, essential oil, mucilage, and protein. Ginger root is also used to treat nausea related to both motion sickness and morning sickness.
|Harvest||Plants shoot in ten days and are harvested after nine to ten months.|