Ginger

PLANT NAME

Ginger

COMMON NAMES

Ginger root, Ginger

BOTANICAL NAME

Zingiber officinale

IDENTIFICATION

A herbaceous perennial with narrow, grass-like leaves and pseudo-stems growing to about 1 meter tall. The commonly used part is the thick, knobby, aromatic underground rhizome.

IDENTIFICATION IMAGE

Existing suitable image is available

PARTS TRADITIONALLY USED

Rhizome (root).

CULINARY USES

Grated into teas, broths, and stir-fries; dried slices simmer well in soup stock. Used extensively in regional spice blends and baked goods. When substituting dried ginger for fresh, use about one-third the volume.

TRADITIONAL USES

Traditionally used across many cultures to support digestion and ease nausea, cold symptoms, and joint discomfort.

GROWING / HARVESTING

Grown in tropical and subtropical climates in rich, moist soil. The rhizomes are harvested after the stalks wither (usually 8-10 months after planting).

SAFETY / CAUTION

Safe in culinary amounts. High doses may cause heartburn or interact with blood-thinning medications. Always consult your doctor before using herbs for health purposes.

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