Zingiber Officinale, Ginger

Zingiber Officinale, Ginger

 

Ginger
Koeh-146-no text.jpg
1896 color plate from
Köhler’s Medicinal Plants
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. officinale
Binomial name
Zingiber officinale

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or simply ginger, is widely used as a spice or a folk medicine. 

It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about a meter tall bearing narrow leaf blades. The inflorescences bear pale yellow with purple flowers and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, to which also belong turmeric (Curcuma longa), cardamom(Elettaria cardamomum), and galangal. Ginger originated in the tropical rainforests from the Indian subcontinent to Southern Asiawhere ginger plants show considerable genetic variation.  As one of the first spices exported from the Orient, ginger arrived in Europe during the spice trade, and was used by ancient Greeksand Romans.

Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, it is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of the Zingiberaceae is used as sweetmeats by Bantu, and also as a condiment and sialagogue


Date Planted

Found sprouted in compost, Summer 2018


Purchase Info

 


Diseases and Problems


Cultivation  

Zingiber officinale has been successfully propagated  using internodal cuttings. The cuttings are placed in a shallow pot in a mixture of coir and perlite. The pot is placed in a misting unit (or, if not available, in a closed glass case), which is heated at the base to 20 ˚C. It takes time for any activity to become visible, but eventually new roots and shoots are produced. It has been noted that this method produces vigorous plants. The traditional technique for propagation of ginger is by division.

Mature plants are grown in the behind-the-scenes Tropical Nursery at Kew, in a zone that is kept at a temperature of 18-25 ˚C and at high humidity (70-90 % RH). The plants are watered daily throughout most of the year. In the winter they can be watered less often, as long as they are kept moist. They are fed fortnightly with a nitrogen, phosphorus & potassium mix and calcium nitrate.

In winter the older pseudostems are removed from the plants, and the new ones allowed to grow up. At this stage the new pseudostems may need staking, but usually they are strong enough to support themselves. Occasionally mealy bug and red spider mite cause problems. Where possible these pests are removed by hand.


Uses

Ginger produces a hot, fragrant kitchen spice.  Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherryas a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine.

Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

Regional uses

In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger also has a role in traditional Ayurvedic medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced masala chai. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form ginger garlic masala. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. In south India, “sambharam” is a summer yogurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being katlu, which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.

In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, with a variety of nuts and seeds. In Thailand’ where it is called ขิง khing, it is used to make a ginger garlic paste in cooking. In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes. In Malaysia, ginger is called halia and used in many kinds of dishes, especially soups. Called luya in the Philippines, ginger is a common ingredient in local dishes and is brewed as a tea called salabat.  In Vietnam, the fresh leaves, finely chopped, can be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root. In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. Candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can be prepared from ginger.

In the Caribbean, ginger is a popular spice for cooking and for making drinks such as sorrel, a drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake. On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsibira), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands.

In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

Ginger root (raw)
Ginger cross section.jpg

Ginger section
Nutritional value per 100 g (3.5 oz)
Energy 333 kJ (80 kcal)
Carbohydrates
17.77 g
Sugars 1.7 g
Dietary fiber 2 g
Fat
0.75 g
Protein
1.82 g
Vitamins Quantity

%DV
Thiamine (B1)
2%

0.025 mg

Riboflavin (B2)
3%

0.034 mg

Niacin (B3)
5%

0.75 mg

Pantothenic acid (B5)
4%

0.203 mg

Vitamin B6
12%

0.16 mg

Folate (B9)
3%

11 μg

Vitamin C
6%

5 mg

Vitamin E
2%

0.26 mg

Minerals Quantity

%DV
Calcium
2%

16 mg

Iron
5%

0.6 mg

Magnesium
12%

43 mg

Manganese
11%

0.229 mg

Phosphorus
5%

34 mg

Potassium
9%

415 mg

Sodium
1%

13 mg

Zinc
4%

0.34 mg

Other constituents Quantity
Water 79 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Similar ingredients

Myoga (Zingiber mioga ‘Roscoe’) appears in Japanese cuisine; the flower buds are the part eaten.

Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai cuisine. Galangal is also called Thai ginger, fingerroot (Boesenbergia rotunda), Chinese ginger, or the Thai krachai.

A dicotyledonous native species of eastern North America, Asarum canadense, is also known as “wild ginger”, and its root has similar aromatic properties, but it is not related to true ginger. The plant contains aristolochic acid, a carcinogenic compound. The United States Food and Drug Administration warns that consumption of aristolochic acid-containing products is associated with “permanent kidney damage, sometimes resulting in kidney failure that has required kidney dialysis or kidney transplantation. In addition, some patients have developed certain types of cancers, most often occurring in the urinary tract.” 

Nutritional information

Raw ginger is composed of 79% water, 18% carbohydrates, 2% protein, and 1% fat (table). In 100 grams (a standard amount used to compare with other foods), raw ginger supplies 80 Calories and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV) and the dietary minerals, magnesium (12% DV) and manganese (11% DV), but otherwise is low in nutrient content (table).

When used as a spice powder in a common serving amount of one US tablespoon (5 grams), ground dried ginger (9% water) provides negligible content of essential nutrients, with the exception of manganese (70% DV).

Composition and safety

If consumed in reasonable quantities, ginger has few negative side effects.  It is on the FDA’s “generally recognized as safe” list,  though it does interact with some medications, including the anticoagulant drug warfarin[  and the cardiovascular drug nifedipine

Medicinal use and research

Evidence that ginger helps alleviate nausea and vomiting resulting from chemotherapy or pregnancy is inconsistent. 

Allergic reactions to ginger generally result in a rash. Although generally recognized as safe, ginger can cause heartburn and other side effects, particularly if taken in powdered form.  It may adversely affect individuals with gallstones and may interfere with the effects of anticoagulants, such as warfarin or aspirin.