GINGER
(Zingiber officinale)
black ginger, white ginger, African ginger, race ginger

Description: A perennial root, which creeps and increases under-ground in tubular joints, sends up in the spring from its roots, a green reed-like stalk with narrow lanceolate leaves about 2 ft. high, which die down annually. The flowering stalk rises directly from the root, ending in an oblong scallop spike. From each spike a white or yellow blossom grows. Indigenous to tropical Asia and cultivated in tropical areas.

Edible, Medicinal: The rhizome is used fresh, dried, pickled, preserved. Used in desserts, drinks, other dishes. Shoots, leaves, flowers, eaten raw or cooked. Adjuvant, appetizer, carminative, diaphoretic, sialogogue, stimulant. Crystallized or infused ginger suppresses nausea. Steam inhalation treats colds, lung infections. Ginger tea aids circulation, eases indigestion and flatulence, reduces fever, cleanses system through perspiration. Chopped fresh pieces or powdered root added to bath helps relieve sore muscles or pain from a fall etc. Add oil to massage blend to relieve muscular pain, rheumatism.

Back | Home | Next