Ginger is an all-purpose spice used around the world in both fresh and dry forms. Originating in Asia it is now grown in Jamaica, India, Fiji, Indonesia and Australia. By the 2nd Century A.D. dried or powdered ginger was exported from China via caravans and despite the expense it remained popular, and was the most commonly used spice after pepper. A pound of ginger is said to have been worth the price of a grown sheep in Elizabethan England.

Ginger is a perennial root, or rhizome, which creeps and increases underground and requires a hot, humid climate. This root grows in the shape of a palm with fingers, called a "hand" of ginger. In spring a green stalk shoots up from the root, 2 — 4 feet, ending in an oblong scallop spike and from each spike a yellow bloom grows. After flowering the stems die back to the ground and it is then the commercial harvesting takes place–about 10 months after the new growth began. Ginger has skin ranging from pale greenish yellow to tan and it has a peppery, sweet flavour.

NUTRITIONAL AND MEDICINAL INFORMATION

Ginger is well known for its effectiveness in preventing nausea and several studies have shown it to be more effective than Dramamine. Powdered ginger capsules are available at health food stores and capsules and/or ginger tea has been used for motion sickness, nausea of pregnancy and nausea accompanying illness. Kahlee Keane cites a study that states 90% of the people who used 2 — 4 capsules of the dried herb before travel experienced no motion sickness. This study also points out the value of ginger for dizziness, vertigo, flu and morning sickness. Ginger is also reputed to have anti-inflammatory effects. While the capsules of dried ginger are said to be more effective, some people use ginger compresses.

Earl Mindell’s Anti-Aging Bible states ginger contains the compound ‘geraniol’ that may be a potent cancer fighter, and can enhance the effect of other anti-cancer drugs. Ginger can prevent platelet aggregation–that is it can prevent blood cells from sticking together and forming blood clots–therefore ginger is great for the heart! Ginger is also used for migraine headaches. It may prevent migraines and may relieve some of the symptoms such as pain and nausea.

Ayurvedic medicine states ginger causes sweating, neutralizes toxins and helps digestion, absorption and assimilation of food. Ginger may alleviate inflammation of the throat, the common cold, runny nose, congestion and sinus problems. Try a cup of fresh ginger tea (see recipe section). My favourite drink when I have a cold or sinus problem is heated Rice Dream steeped with grated ginger. For body aches try a ginger bath by grating ginger, placing it in a piece of cloth and tying it to the hot water tap so hot water flows through the ginger. For external pain, try a ginger compress. Combine 2 tsp. of ginger powder with 1 tsp. of turmeric and add enough water to make a paste. Spread the warm paste evenly on a piece of gauze or cotton, place on affected area, cover with a bandage and leave on overnight.

Studies also show that ginger boosts respiration and acts as an expectorant and a diuretic.

BUYING, USING AND STORING

Look for firm, plump, light coloured "hands" with a smooth skin. Avoid buying ginger with dehydrated, wrinkled skin as it becomes stringy with age as well as dry. Young fresh ginger, with its thin skin, requires no peeling and has a mild flavour. Mature fresh ginger needs careful peeling to preserve the flesh below.

Most sources say ginger needs to be stored tightly wrapped or in an airtight container in the refrigerator, however I have bought Hawaiian ginger in a net bag that says to store at room temperature. Ginger will keep in the fridge for up to 3 weeks. Fresh ginger can be frozen as is, or grated. To use the frozen whole root, slice off a piece unthawed, peel and grate or mince. Frozen ginger grates easily.

Ginger root may be peeled and stored in a screw top glass jar, covered with dry sherry and refrigerated for up to 3 months.

One tablespoon of freshly grated ginger equals one eighth teaspoon ground ginger spice. Dried ginger has a very different flavour than fresh and should not be substituted in dishes calling for fresh ginger, with the exception of roasting meats where you can rub powdered ginger over the roast before cooking.

Ginger is available candied or crystallized in a sugar syrup and covered with a coarse sugar; preserved in a sugar-salt mixture; and pickled in vinegar.

Grated ginger enhances the taste of many sauces, stews, braised meats and some fish dishes. Putting ginger through a garlic press will give ginger juice.

My mother made ‘ginger beer’ when we were kids; a spicy cold treat on hot summer days. Now turning 80, my mom still makes ‘ginger chocolates’ every year for Christmas by coating candied ginger pieces with chocolate.

GINGER TEA

Grate a small amount of peeled fresh ginger into a cup or press ginger through a garlic press to make about 1 tsp. of juice. Pour boiling water over ginger and let steep. May strain if desired. Add lemon and/or honey to taste.

GINGER MILK

Add a small amount of peeled grated ginger to 1 cup of Rice Dream or milk of your choice. Heat to just below boiling and then simmer for several minutes. Serve. May strain if desired.

GINGER MARINADE

• 1/4 cup tamari soy sauce or Bragg’s Vegetable Seasoning
• 1/2 cup olive oil
• 2 teaspoons freshly grated ginger root (more if desired)
• 1/2 cup tomato juice

Stir together and use to marinate meat for several hours or overnight.

GINGER SAUCE*

• 3 tbsp. tamari soy sauce
• 2 tsp. sweet rice wine
• 2 tsp. freshly grated ginger root

Combine all ingredients and blend. Delicious on all your favourite dishes.

FRESH JUICE

Peel a thumbnail size piece of fresh ginger root and put it through the juicer first when making carrot, orange or any fresh vegetable or fruit juice. Add more ginger for larger than one serving of juice. Adds a delicious flavour.

GINGER JULIENNED TURNIPS

Quick, easy, and tasty!

• Turnip, peeled and cut in very thin juliene pieces, matchstick size
• Butter or olive oil
• Minced fresh ginger, peeled, to taste

Heat heavy fry pan on medium heat. Add a dab of butter or olive oil, heat briefly and add ginger. Stir. Add turnips and mix well. Saute until tender, several minutes, stirring often. Add a bit more butter or oil if necessary. Serve.

NAUSEA RELIEF GINGER ALE**

• 6 ozs. fresh ginger root
• 2 cups water
• 1-1/4 cup honey

Peel and finely chop the ginger. A food processor makes this easy. You should have about 1 cup. In an enamel or stainless steel saucepan, bring the ginger and water to a boil, then simmer for 5 minutes. Remove from heat and let stand for 24 hours, covered with a cloth (a kitchen towel works fine). Strain through two layers of cheesecloth and squeeze the pulp in the cloth to extract all possible juice. Return juice to saucepan, add honey, and bring to a boil over moderate heat, stirring to dissolve the honey. Simmer for 5 minutes. Cool, pour into a bottle and refrigerate.

TO USE: Mix a soupspoon of syrup in a glass of carbonated mineral water or club soda, more or less to taste.

STIR FRY WITH GINGER

• Prepared veggies of your choice
• Cooked chicken, turkey, or beef, cut in thin slices
• 1 tsp. minced fresh ginger, or to taste
• 2 cloves minced garlic, or to taste
• 1/2 tsp. chicken-like seasoning
• Bragg’s Vegetable Seasoning
• Toasted sesame oil
• 1 tsp. olive oil

Heat wok. Add olive oil, heat slightly, add ginger and garlic. Stir fry for a few seconds until beginning to brown. Add veggies of your choice (onions, broccoli, carrots, etc.). Add a small amount of water with the chicken seasoning added. Cover and steam until barely tender. Add meat pieces, stir to heat through. Add a bit more water if necessary to keep veggies from sticking. When ready to serve, add Bragg’s Vegetable Seasoning to taste, about 1 tsp. per serving, and drizzle toasted sesame oil around the edge of the wok. Stir to combine and heat through. Serve with steamed brown rice.

Paulette Millis lives and works in Saskatoon as a nutritional consultant, counsellor and family life educator. Her cookbook, Nutrition, Cooking and Healing, is available at health food stores. To contact her call (306)244-8890.