Friday, May 14, 2010

Friday's Herbal - Ginger

Today's herb is ginger, which I think is usually thought of more as a spice.  I was really intending to focus these posts on herbs that I am growing in my garden, and here in Utah, I definitely cannot grow ginger in the garden.  But when I found this ginger ale recipe last Friday, I just knew that ginger had to be this week's herb.  I'm sipping some now.  Mmmmmm!

ginger ale
Common name:  Ginger
Latin: Zingiber officinale

Ginger is an herbaceous, tropical perennial, growing from a tuberous rhizome, that probably originated in India or Southern China;  it was one of the first spices to travel the trade routes on the great Spice Trade.  More than 4000 years ago, bakers in Greece were making gingerbread; I knew that was good stuff!  Ginger began to be cultivated in Spain as early as the 16th century and today it is grown in tropical climates around the world.  It can be grown outdoors in hardiness zone 9.  In other places, I read that you can grow it in a container.  Plant the rhizome, or root, that you get from the grocery store in a large pot with equal parts loam, sand, peat moss, and compost.  Keep it in a warm, humid spot in your house, and keep the soil moist.  In the summer you can put the pot outside in a semi-shaded location.  After 8-12 months you can actually harvest your own ginger root.  Just remove the plant from the pot, cut off the leaf stalks, and remove the root.  Cut off the amount you want to use and re-pot the rest.  That seems to me like a lot of work for a little piece of ginger root that you can pick up from the grocer for less than a dollar.  However, the ginger plant does make a pretty flower.  I think I will try this.
The part of the plant that we use for culinary and medicinal purposes is the rhizome.  You can find both the fresh ginger root and ground, dried ginger at the grocery store.  Ginger is proven to be very useful for settling an upset stomach and indigestion, or promoting digestion.  If you suffer from motion sickness, try filling a gelatin capsule with powdered ginger before flying, taking a boat ride, or getting in the car.  Ginger tea is a good after dinner drink.  Pour hot water over a few slices of peeled ginger root, add some honey and sip.  This is also helpful for a sore throat or cold.  Ginger is very warming and is said to improve circulation.  That same ginger tea is useful for warming up on a cold evening.

Historically, ginger was also used as an aphrodisiac, to promote fertility, and to combat impotence.  In the 16th century Arabian text, The Perfumed Garden, the rubbing on of ginger and honey is prescribed as a remedy for a small penis.  It is said to make the member splendid.  It kind of makes me wonder if they had guys wandering around putting ads for ginger concoctions on people's doors - sort of a 16th century version of that ubiquitous SPAM we all get in our email boxes.  You know the ones I am referring to.

Ginger is also a popular ingredient in perfumes.  Opium is made with ginger, among other scents.  I like to mix a drop or two of ginger essential oil with bergamot and ylang ylang for a sweet and spicy scent, because I'm like that - sweet and spicy;)   A ginger bath is very good for revitalizing and warming up. 
ginger root
Ok, ok already!  On to the good stuff!  Cooking with ginger, yes!  Ginger is used in everything from beverages, to meat dishes, to desserts.  Mix it with cinnamon and it makes everything better.  It is present in most Asian dishes, and Caribbean and North African recipes as well.  It's available fresh or dried.  The fresh, grated root is best in  most dishes, while the dried is commonly called for in baked goods.  With all the rhubarb available this time of year, a little fresh grated ginger in your cobbler or crisp makes a snappy addition.  Here is a recipe for some very delicious ginger cupcakes which use candied ginger.   Candied ginger can also be purchased at most grocers.  It's handy to have around if you need to satisfy a sudden sweet tooth without a lot of guilt.

And then there is the ginger ale.  When I found this recipe on Design Sponge last week, I got way too excited.  I thought, "how fun!  you mean I can make ginger ale right here in my very own kitchen?"  So I started scrambling like mad trying to find a plastic jug, with a tight fitting lid, that would hold 2 quarts of a liquid that would soon be producing gasses.   It was so easy to do (making it, not finding the jug); it only has to sit for two days, and it did in fact make carbonation just like the recipe said it would.  I found it all kind of magical.  And it was (is) very tasty too!  Next time, I'm going to double the amount of ginger and see what happens.  I like-a very spicy!

Have a spicy weekend!  See you on Monday:)

3 comments:

  1. Yum yum! Ok, do you taste any alcohol in the ginger ale? I've been wanting to make ginger ale and root beer at home for a few years, but don't want to be making hooch. You know, that wouldn't be a very good thing for a nice Mormon girl like me to do ;) I'm assuming that my orange juice that sat out a little bit after breakfast has the same proof as this ginger ale, but...?? :)

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  2. Oh my I found some ginger tea at trader joes last wknd and it is awesome . I love ginger for the digestion aspects of it . it was awesome .

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  3. mmm, I love ginger. I grew up eating chinese ginger candy.
    I will have to try out this recipe!

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