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The Culinary Side of Ginger
By Brenda Hyde
Ginger is one of those indispensable herbs that we often take for
granted. I can remember having a jar of ground ginger in my cupboard
for so long that it lost it's flavor! That was before I realized
how many things it could be used for.
In the 13th Century the English Royalty loved it so much it became
worth it's weight in gold. We are fortunate that we can buy ginger
fresh or ground at our grocery stores without having to sell our
earthly possessions.
You can grow fresh ginger by planting a ginger root in a 12 inch
pot, just below the surface of the dirt. Place the pot in a warm
sunny spot, making sure it has good drainage. Water sparingly until
the small green shoots appear, and then water well. Ginger loves
being misted and fertilized regularly. You will have to bring it
inside during the winter, where it will become dormant and die down.
After the plant is well established, in about a year, dig up the
roots from the newer sprouts to use; these will be more flavorful.
Roots will keep in the refrigerator for up to three weeks, and
you can freeze them if they are wrapped well in plastic.
You can use fresh ginger in recipes that call for dried, but use
about half the amount called for.
You can peel ginger root and chop it into very thin pieces for
adding to any stir fry recipe. Try adding thin slivers to your poached
fruit recipes or compotes. Grate the ginger root and add to vegetable
recipes as you boil or steam them. Of course, we all know that ground
ginger is invaluable in holiday recipes!
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The Medicinal Side of Ginger
By Lucinda Jenkins
Ginger: latin name Zingiber officinale is a
very popular warming herb and spice. It promotes circulation and
digestion. Studies even show ginger as a possible agent to assist
"food poisoning " out of the body by creating a barrier between
the intestinal wall and the offending agent. It also seems to protect
the liver and stomach.
Ginger is a common treatment for nausea. Ginger is
used in easing digestive problems from nausea, morning sickness,
motion sickness , gas pains and nausea from chemo-therapy. It is
also used to help detoxify the body since it promotes sweating.
This is a good herb to take if you feel a cold coming
on, plus it helps to reduce coughing.
The medically active oils in ginger are responsible
for gingerís characteristic odor and taste. The aromatic elements
include zingiberene and bisabolene, while the pungent elements are
known as gingerols and shogaols.
The pungent constituents are credited with the anti-nausea
and anti-vomiting effects of ginger.
It is possible to make your own "natural" ginger ale
for pleasure or for treatment nausea. Make a strong ginger tea using
fresh or dried ginger root. Squeeze a quarter slice of lemon into
the tea. Sweeten with your preferred sweeting agent, then add carbonated
water at a 50/50 ratio. Put in the frig to get cold. You should
comsume within the next few days.
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