Appreciating Ginger

Native to India and China, this funny looking root is the source of so much goodness that it has become one of my favorite foods.  Although called a root, it is actually a rhizome (meaning emitting from the plant’s stem).  It has been used in Chinese medicine for generations, in Indian Ayurvedic medicine for centuries; it was mentioned in the Koran, and has been used as an aphrodisiac (sexual stimulant) and a diaphoretic (causing one to sweat).  It has been widely used as an aid in digestion, nausea, and motion sickness. It is purportedly an aid in relieving inflammation and in offering relief to arthritis sufferers. And it has been tried as a cure for migraine sufferers.  (Ginger reportedly blocks histamine and inhibits postglandins and thus may act as an anti-inflammatory agent.)*

Peeled and grated, it is a wonderful addition to stir fry, soups, and desserts. Shaved and pickled, it is called gari and is used to cleanse the palate in Japanese cuisine.  Squeezed, it emits a wonderful juice that can add flavor to many culinary creations.  Crystallized, it is used in candy.  Dried and powdered, it is a popular spice.  Look for smooth skin and a fresh, spicy aroma.  If it is wrinkled, it is not fresh!

Ginger rhizomes can be planted and grown easily  Find a shady but warm location and allow about a foot in depth and width.  Use a good potting soil. Prepare ginger by allowing it to soak overnight, or extend it in a glass with toothpicks until it roots. Plants should grow to about 2 feet tall or more within 10 months.  Check for rhizomes after flowers have dropped from plant.

Ginger can be added to foods in several ways.  The ginger juice can be squeezed from the root and added as a liquid.  The fiberous root can be grated or minced.  Use a micrograter to get the fibers really small and palatable, or leave in larger grate for a more pungent addition.  Hidden beneath an earthy exterior is a plant replete with a whallop of nutritious and delicious possibilities.

*Foods that Fight Pain, by Neal Barnard, MD, Rodale Press, 2008.

facebook   twitter   email  

Tags: ginger, rhizomes

This entry was posted on Friday, May 8th, 2009 at 5:25 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.