Ginger

ginger-rootGinger is a valued kitchen herb used by billions in cooking and medicinal preparations for thousands of years.  One of the favorites in Traditional Chinese Medicine it is claimed to “rescue devastated yang” by warming & stimulating the energy channels in the body.

As a beautiful tropical perennial, ginger grows to two feet or more with a range of pink and white gladiolus like flowers ginger_Plants_Pictures_Cwith many ornamental cultivars with bright red and orange blooms. The root is used either fresh or dried and can be harvested 4 months after plants are established.

Ginger has a wide range of medicinal uses and preparation methods.

Fresh ginger is used in cooking and also as tea for ginger.flowerjpgdigestion disorders.  Use powdered ginger for “drier” conditions like asthma & allergies and dried chopped ginger for “wetter” conditions like colds & preventing infections.  Quality powdered ginger is “oily” to the touch and will slightly clump when pinched. Poor quality or old ginger is dry and grey or brown in color.

Many studies have concluded that ginger contains anti-Ginger-Powderinflammatory, antioxidant, antimicrobial, detoxifying and pain relieving (headaches & migraines) properties.  Ginger cleanses the colon & bowels and aids in nausea, motion and morning sickness (use with caution).  Although it is warming, ginger cools hot flashes, fevers and can soothe external sores and wounds.

Ginger tastes great in teas or fresh in warm or cold water with a lemon wedge. If taken in large doses, ginger may cause abdominal distress and is not recommended for people on anti-coagulants, gallstones and limited use during pregnancy.

The following information is for educational purposes only and not intended for self diagnosis.  Always consult your health care professional whenever needed.