Herbal Blessing: GINGER

(Zingiber officinale)

Ginger, described as the universal medicine, is just an ordinary spice on the rack today, but has a long history. Over millennia, people have enjoyed its benefits as well as flavor. Mentioned by Confucius and brought by the Arabs to Greece and the Roman world, demand was so great that high tariffs were placed on it inflating its price. Equally valued as a medicinal and culinary spice in Medieval England, it became worth its weight in gold. Ginger was so revered in the past, that for a time all spices were referred to as “ginger” and spice merchants were found on “Ginger Street”.

Native to Asia, ginger is a knotted, thick, beige underground rhizome with stubby protrusions, which is why the trade uses the term “hand” to describe the dried root. The name of the genus, Zingiber, derives from a Sanskrit word denoting “horn-shaped” in reference to the protrusions on the rhizomes. It grows up to three feet with long, narrow, ribbed, green leaves and showy flowers but, unfortunately ginger rarely flowers in cultivation. Growing best in hot, humid areas rich in volcanic soil, ginger is propagated by dividing the roots and is harvested when the plant is about nine months old. However, it can be grown in a pot on the windowsill from a piece of fresh root from the grocery store.

Sometimes referred to as “the spice lovers’ spice”, ginger is juicy, hot and pungent with a somewhat sweet taste at the same time. It is one of the three principle spices used in baking with cinnamon and cloves, but is unlimited in its culinary uses from savories to sweets. Sold in the following forms, ginger is an ingredient in the cuisine of almost every country in the world and its peppery biting taste has been appreciated since Biblical times:

Crystallized. Sliced fresh ginger cooked in a sugar syrup until tender, then coated with coarse sugar. Finely chop crystallized ginger and add it to baked goods, your favorite fruit filling, any kind of salad where a jolt of sweet pungency is welcome or a cup of tea.

Fresh. Select firm knobs with smooth, unblemished skins. Store them in the refrigerator and use them within two weeks. Peel and grate or mince fresh ginger to add tangy zest to baked goods, ice cream, savory dishes (at the end of cooking) or into the steamer with fresh vegetables.

Pickled. Paper-thin slices of ginger pickled in sweetened vinegar; often brightly colored by a shiso leaf. Store pickled ginger in the refrigerator. This classic accompaniment to sushi also adds pleasing piquancy to salads and salad dressings.

Dried. Cut and dried pieces of this root may be combined with other herbs and spices for a mulling-type mix or infusion

Powdered. Ground from dried ginger. Buy it in small quantities and store it away from heat and light; use it within six months to add a kick to baked goods like nut breads, bread puddings and curries.

In addition to its versatile flavor, ginger has one of the most calming aromas and contains natural components that promote physical health including soothing an upset tummy, killing harmful microbes, reducing blood cholesterol, preventing blood clots and helping to clear toxins from the blood. Ginger even gives other herbs a boost by improving the body’s ability to assimilate them.

GINGER TIPS
Buy fresh ginger which has a smooth,
unblemished skin and seems solid to the touch.

Break off what is needed at the notches.
Peel only what you need
then store any extra in a paper bag
in the crisping drawer of the refrigerator

GINGER RECIPES

CHEWY GINGER SNAPS
1/2 cup butter, softened
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
2 1/4 cups flour
1/2 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoon cinnamon
1/2 teaspoon salt
3 ounces crystallized ginger, chopped coarsely
Combine softened butter, sugar, molasses and egg. Beat well then stir in crystallized ginger. Combine dry ingredients and add to wet mixture. Mix well. Form 1 inch balls then roll in granulated sugar. Place on greased cookie sheet, 2 inches apart. Bake at 375 degrees for 8-10 minutes. Makes 3 dozen cookies.

NATURAL GINGER ALE
1 tsp thinly sliced fresh ginger rhizome
1 tsp red raspberry leaves
3 c water
1 c carbonated water
1 lemon slice
Combine herbs and plain water in a saucepan and bring to a boil. Turn down the heat and simmer for 5 minutes. Remove from heat and steep for 10 minutes. Strain out herbs. Add carbonated water and lemon just before serving.