Ginger
(Zingiber officinale)
black ginger, white ginger, African ginger, race ginger
Description:
A perennial root, which creeps and increases under-
ground in tubular joints. It sends up from its roots, in the
spring, a green reed-like stalk with narrow lanceolate leaves
about 2 feet 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. It
is indigenous to tropical Asia and cultivated in tropical
areas.
Edible,
Medicinal: The rhizome is used fresh, dried, pickled, and
preserved. A popular flavor for desserts, drinks, and other
dishes. The shoots, leaves,and flowers, are eaten raw or cooked.
It is a adjuvant, appetizer, carminative, diaphoretic, sialogogue,
and stimulant. Crystallized or infused ginger suppresses nausea.
Steam inhalation treats colds, lung infections. Ginger tea aids
in circulation, eases indigestion and flatulence, reduces fever,
cleanses system through perspiration. The fresh, chopped pieces
or the powdered root, added to a bath, helps relieve sore muscles
or pain. Add oil to a massage blend to relieve muscular pain,
rheumatism and fatigue.
