How to Plant a Red Ginger Plant From a Root Cutting

Source:
By Kate Aldrich, eHow Contributor
updated: August 21, 2009

i hope you learn more about ginger. this blog will serve you as a guide on how to plant red ginger..


enjoy reading my blog...

I want to do this! What's This?

Red ginger plants are prized for their shiny, green leaves and white flowers with stunning red bracts, which look beautiful in flower arrangements. Planting red ginger root cuttings is the easiest way to grow your own red ginger plant ... short of buying an actual plant, of course. The red ginger plant loves heat and humidity, so if you don't live in hardiness zone 11, be sure to keep your red ginger in a greenhouse.
Difficulty: Moderately Easy
Instructions
Things You'll Need:

* Red ginger plant root cutting
* Planter (if not planting in the ground)
* Loam (sandy or clay)
* Water-soluble fertilizer

1.prepare your red ginger root cutting for planting by loosening the roots so they're not intertwined with each other.

2.Fill your planter with loam; anything from sandy to clay is fine for red ginger. If you're planting right in the ground, add a top layer of loam.

3.Plant the root cutting two inches below the surface of the soil. It's OK if the green growth is above the soil line.

4.Use a water-soluble fertilizer immediately after planting and repeat every two weeks during the growing season (approximately March to September).

5.Water your newly planted red ginger root cutting generously. Soak the soil with each watering and water again when the soil feels dry to the touch an inch deep.

Tips & Warnings

*
If you test your soil pH, aim for a pH between 6 and 7.5 for red ginger. Red ginger plants are heat and humidity lovers, but they prefer partial shade (such as that provided by tree leaves growing overhead).



Read more: How to Plant a Red Ginger Plant From a Root Cutting | eHow.com http://www.ehow.com/how_5026953_plant-ginger-plant-root-cutting.html#ixzz0zkGoSbQh

Ginger

Other scientific names	Common names
Amomum zingiber Linn.	Agat (Pamp., Pang.)
Zingiber blancoi Hassk.	Baseng (Ilk.)
	Gengibre (Span.)
	Laial (Sbl.)
	Laiya (If.)
	Laya (Ilk., Bon., Ibn., It.)
	Luy-a (Bis.)
	Luya (Tag.)
	Chiang-t'i (Chin.)
	Ginger (Engl.)

Botany Erect, smooth plant with thickened and aromatic rootstocks. Leafy stems are 0.4 to 1 meter high. Leaves are distichous, lanceolate to linear-lanceolate, 15-25 cm long, and 2 cm wide or less. Scape from rootstock is erect, 15-25 cm high, covered with imbricate bracts. Calyx is 1 cm long. Corolla is greenish-yellow with a tube less than 2 cm long. Distribution Widely cultivated in the Philippines. Parts utilized Tops, leaves and edible roots. Constituents • Pungent principles, mainly zingerone and shogaol, provides the characteristic taste. • The most biologically active phenolic compounds, gingerols and shogaols, are found in the root. • Volatile oil, 1.23 to 3% - gingerol, zingerone, zingiberene, cineol, borneol, phellandrene, citral, zingiberene, linalool, geraniol, chavicol, vanillyl alcohol, camphene; resin. Properties • Extracts and active constituents have shown potent antioxidant, antiinflammatory, antimutagenic, antimicrobial and possible anticancer activities. • Considered adaptogenic, anodyne, anthelmintic, antiallergenic, antibacterial, anticoagulant, anticonvulsant, antidepressant, antifungal, antithrombotic, antitumore, antiulcer, aphrodisiac, carminative, diuretic, rubifacient, anti-platelet aggregation, hypolipidemic, thermoregulatory. Uses Nutritional Flavoring for ginger ale, ginger beer, and other beverages. Salabat, a native beverage, is prepared from the rhizomes. A prominent condiment in Filipino cuisine. Taken with rocksalt before meals is cleansing to the tongue and throat and increases the appetite. Folkloric Antiseptic: Prepare tincture of dried rhizome with 70% alcohol (not rubbing alchol) and apply on superficial cuts and wounds or use juice from fresh rhizome. As digestive aid and for flatulence and tympanism: Take decoction of the rhizome as tea. Rheumatism: Pound roasted rhizome, mix with oil and apply locally. Sore throat and hoarseness : Take warm decoction of the rhizome as ginger tea (salabat) or chew a small piece of rhizome. Cough remedy and carminative. Diuretic. Hangovers. Headaches: Ginger plaster (bruised ginger in water to the consistency of poultice) applied to the forehead. Same preparation may be helpful for toothaches and facial pain. In Ayurvedic medicine, used for inflammation and rheumatism. In Chinese folk medicine, pulverized fresh ginger used for baldness and vitiligo. Juice from fresh root used for treatment of burns. New uses • Motion Sickness / Pregnancy-related Nausea: Antiemetic properties. Used for Nausea, motion sickenss (1 gm taken 1/2 hour before the voyage). Stimulates digestion. Possibly antiinflammatory. Preparations • Ginger tea Ginger tea preparation, the Chinese way : Bring one cup of water to boil. Add one teaspoon of the roasted (parched and browned) rice and a small piece of ginger root. Boil for one minute. Let stand to cool for drinking. (Preparation of dried rice: Pour enough water to cover 1/2 cup white rice in a flat dish; and let stand overnight. In the morning, drain off the excess water. Roast the rice in a dry pan, stirring constantly until parched and brown. Store in a glass jar for future use, tightly covered to keep moisture out.) • Ginger lozenges • Wash and peel the ginger, then mince. • Spread and air-dry for a day or oven-dry at 250 C. • Grind and strain the dried ginger. * In a mortar, mix 1 cup ground giner and 1 cup confectioner's sugar. • Pound and mix while gradually adding water until a pulp is formed. • Level the pulp on a board lined with wax paper. • Using a mold, make balls from the pulp and wrap each lozenge in aluminum foil. How to make medicated candies from powdered rhizomes Materialls, proportion and procedure Go to Traditional and Modern Medicine http://traditionalmed.blogspot.com/2007/01/how-to-prepare-ginger-lozenges.html Studies • Prokinetic: Pharmacological basis for the medicinal use of ginger in gastrointestinal disorders: Study confirmed prokinetic activity of the extract. Spasmolytic constituents may explain its use in hyperactive states as in colic and diarrhea. • Antidiarrheal: Study results indicate that in the absence of antimicrobial action, Z officinale exhibits its antidiarrheal activity by affecting bacterial and host cell metabolism. • Antibacterial: Antibacterial Activity Of Allium cepa (Onions) And Zingiber officinale (Ginger) On Staphylococcus aureus And Pseudomonas aeruginosa Isolated From High Vaginal Swab: Thes study showed both plant had antibacterial activity on the test organisms, ginger having more inhibitory effect, and confirming their folkloric use. • Antiinflammtory / Anti-thrombotic: The use of ginger (Zingiber officinale Rosc.) as a potential anti-inflammatory and antithrombotic agent: Study suggests ginger can be used as a cholesterol-lowering, anti-thrombotic and anti-inflammatory agent. • Antioxidant / Anticancer: Study showed Zingiber officinale may exert its anticancer effect by replacing the action of superoxide dismutase, glutathione peroxidase and catalase in removing superoxide radicals and hydrogen peroxide causing oxidative damage to cells. • Antibacterial (Garlic/Ginger) Synergism: Study investigated the therapeutic effects of ginger and garlic against Klebsiella pneumonia, whether the combined extract could be synergistic or antagonistic in rats. Study showed a synergistic relationship, garlic ameliorating the efficacy of giner only against Klebsiella infection. • Anti-Inflammatory / Anti-Arthritis / Prostaglandin Inhibition: Study suggests one of the mechanisms by which ginger shows ameliorative effects could be through inhibition of prostaglandin and leukotrine biosynthesis - as a dual inhibitor of eicosanoid biosynthesis. • Gastroprotective: Study results suggest cytoprotective and anti-ulcerogenic effects with significant protection against ethanol-, HCl-, NaOH-induced gastric lesions and prevention of the occurrence of gastric ulcers induced by non-steroidal anti-inflammatory drugs and hypothermic restrain stress. • Decreased Sperm Motility: Study results conclude that ginger can induce toxic effects on sperm parameters, ie, a lower percentage of motility and grading when methanolic ginger is added to semen fluid. • Hepatoprotective: Study of the ethanol extract of Z officinale showed protective effect against paracetamol-induced hepatotoxicity with better protective effect at higher dose levels. • Anti-Aging: Study in mice showed ginger extract significantly reduced the development of atherosclerotic lesions and lowered LDL-cholesterol. • Anti-Inflammatory / Analgesic: Study of rhizome extract in Swiss mice showed anti-inflammatory and analgesic properties with significant inhibition of carrageenan-induced paw edema and reduction of writhing induced by acetic acid. • Pregnancy-Related Nausea: Reasonable evidence suggests that ginger roots is effective in reducing pregnancy-related nausea. However, there is conflicting data on its efficacy for preventing motion sickness or post-operative nausea. • Anti-Inflammatory / Antibacterial / Hypoglycemic / Analgesic: Study of ethanol extract showed (1) reduction of carrageenan-induced paw swelling and yeast-induced fever (2) blood glucose lowering (3) inhibition of gram- and gram+ bacteria (4) dose-dependent prostaglandin release inhibition. • Analgesic: Study demonstrated the daily consumption of raw and heat-treated ginger resulted in moderate to large reduction in muscle pain followoing exercise-induced muscle injury. The findings agree with findings of ginger's hypoalgesic effects in osteoarthritic patients. • Antiarthritic: Study of the alcoholic extract of ZO can ameliorate inflammatory processes in rat collagen-induced arthritis, together with reduction of serum levels of interleukins, TNF, and anti-CII antibodies. It also showed to be superior to indomethacin 2 mg/kg/d at most measured parameters. The extract presents an alternative to NSAID use in RA. Side effects • No known side effects or drug interactions. • The German Commission E recommends that it be avoided during pregnancy due to possible inhibition of testosterone binding in the fetus. • The use in pregnancy for hyperemesis gravidarum is controversial. Use for nausea during pregnancy is not recommended. • Should not be used by pregnant women with a history of bleeding disorders and miscarriages. Anticogulang precaution Decreases platelet adhesiveness; therefore, should be used with caution by patients on anticoagulant therapy. Availability Wild-crafted. Popular condiment and perennial market produce. Candied ginger and lozenges. Dried powdered gingeroot. Tinctures, tablets, capsules, syrups and teas in the cybermarket.

Growing Ginger Root Is Not That Hard...

 Let's first look at some pictures of ginger plants and the roots: learn and enjoy reading and viewing my blog.

The picture on the left shows the foliage of ginger plants. On the right you see a rhizome.
To talk about ginger root when talking about the edible part of the ginger plant is actually incorrect. You eat the rhizomes, and as you can see, rhizomes have roots... Two different things...
But I'll keep talking about ginger root anyway, that's what everybody does and you know what I mean.

What ginger plants like and dislike:

Ginger loves a sheltered spot, filtered sunlight, warm weather, humidity, and rich, moist soil. (What else did you expect from a tropical plant?)
What ginger can't stand is frost, direct sun, strong winds, and soggy, waterlogged soil.

next time i will post how to plant ginger root. 

Ginger

	GINGER Hindi kumpleto ang tinola, Pinakbet, escabeche't batchoy kung walang luya. And these are only a few of the many Filipino dishes which generously use "luya" as a Major food spice. Ginger (Zingiber officinale Roscae), locally known as "luya", ay mahalaga di-lamang bilang pampalasa ng lutuin kundi sa taglay nitong medicinal properties. Dinikdik na luya idinarang sa baga ang kalimitang panlunas ng mga matatanda saa rayuma at nananakit na kalamnan. 6 na Uri ng LUYA Native maliit ang luya, mbunot at pinakamaanghang na uri Red Native hawig sa native nguni't mamula mula ang luya Imugan improved native; katamtaman ang laki at matibay laban sa mga sakit na dala ng lupa. Hawaiian foreign variety; mataba't matambok ang luya nito na di-nilawang kulay-lupa, may bahagyang bahid na mapula-pula. Ito ang malakas sa export market. Jamaica "Oya" foreign variety; katamtaman ang laki ng luya; maputla ang kulay ngunit mabango, karaniwang pinupulbos (processed) at inihahalo sa softdrinks. Chinese Ginger foreign variety; napakalaking luya na karaniwang tumitimbang ng 121g o higit pa ang isang putol nito; dilaw ang kulay, makatas at di-gaanong maanghang; Ito ang kananiwang ginagamit sa atsara, (pickles). Kalimitang umaani rito ng 10,000 kg - 20,000 kg per hactare sa ikawalo hanggang ika 10-buwan na panahon ng pag-aani. Ginger thrives well almost anywhere in the country. At dahil ang ating lupa at klima ay angkop sa luya di-katakatakang kaya nating mapunuan ang pangangailangan ng mga ibang bansang umaangkat nito, tulad ng Canada, Hongkong, Japan, Singapore, USA, Netherlands, United Kingdom, Pakistan, Kingdom of Saudi Arabia at Brunei Darrusalam. Kung nais ninyong mapasok ang export market, Jamaica Ginger variety ang inyong itanim. Paala-ala lamang: Dapat ninyong maabot ang export standards para sa produktong ito. Makipag ugnayan sa Department ogf Trade and Industry, Bureau of Export Trade and Promotion (Telephone No. 818-17-24), Senator Gil J. Puyat Avenue, Makati City 1200, Metro Manila. TIPS SA PAGTATANIM NG LUYA Pumili bg magandang uri ng luya (rhizomes); iyong mabintog, walang sakit o sugat at gumigiti na. Hiwain sa ilang piraso. Humigit-kumulang mga 20-50g ang timbang ng bawat piraso ng pananim at dapat may 2 o 3 mata. Huwag paarawan. Depende sa klase ng luya , mga 800 kg hanggang 3,000 kg binhi ang kakailanganin ng 1 hectare. Para sa kakailanganing binhi, maaring sumangguni sa Bureau of Plant Industry (BPI) San Andres, Malate, Manila 1004. Ilagay ang binhi sa isang kaing. Ibabad ang kaing sa fungicide solution sa loob ng 15-30 minuto upang hindi amagin o mabulok ang binhi. Para makagawa ng fungicide solution, tunawin ang 3-5 kutsara Benlate W.P.. Sundin lamang mabuti ang tamang rekomendasyon ng manufacturer na nakasulat sa etiketa. Matapos ibabad, pahanginan ng 3 araw sa lilim ang binhi upang matuyong mabuti, bago itanim. Araruhin at suyuring mabuti ang lupang pagtatamnan. Gumawa ng beds, 1 piye ang taas at 1 metro ang lapad sa kahit na anong haba ng taniman. Kumuha ng dayami (rice straws); ikalat sa ibabaw ng beds at silaban. Ito ang proteksyon laban sa anumang mikrobyong naninirahan sa lupa na maaring makapinsala sa binhing bagong tanim. Ito ay dapat gawin nang (3) tatlong beses. Kung ang lupa ay buhaghag (sandy) magpataba ng 400kg complete fertilizer (12-24-12) bawat ektarya. At, 300 kg complete fertilizer (N-P-K) bawat ektarya kung lagkitin, ito'y sa unang pag-aabono pagkatanim. Ang lupang lagkitin ay mas nagangailangan ng dagdag na pagpapataba kaya sa ika-3 at ika-4 na buwan kailangan mag-abono muli sa daming 400kg (N-K-P) bawat ektarya. Ibaon ang seed piece o binhi sa lalim na 5cm. Sundin ang triangular pattern sa pagtatanim at panatilihin ang 30 cm na agwat sa beds ng mga binhi. Pagkatanim, diliging mabuti ang mga beds o patubigan ang mga kanal sa pagitan ng mga beds. Lagyan ng pangkulob ang ibabaw ng beds, dayami (rice straw) o palapa ng niyog, upang hindi tumubo ang mga damong-ligaw at   mapantiling mamasa-masa ang taniman. Kapag nagsilitw na ang mga sibol ng luya sa pagitan ng mga pangkulob na dahon (mulch), mag-abono uli sa ikalawang pagkakataon upang mpabilis ang pagtubo ng mga luya. Sa ika-walong buwan 0o mas maaga-aga pa rito, depende sa ginger variety, maninilaw na ang mga dahon ng luya, at maari nang mag-ani. Bungkalin ang taniman, gumamit ng tinidor (spading fork)upang mabuhaghag ang lupa. Bunutin ang mga tanim. Putulin ang dahon sa pinakapuno, putulin din ang mga suloy at ugat. Hugasan sa tubig nang ilang beses; huwag hahayaang may maiwang lupa o dumi. Pahanginan, subalit sa malilim na lugar, nang matuyong mabuti at nang di-amagin o mabulok. Kung kakailanganin, ilubog sa fungicide solution bago ibodega o imbakin. Sundin ang rekomendasyon ng manufacturer sa etiketa. Sa Batangas, karaniwan nang iniimbak ang luya sa lupa. Naghuhukay sila ng 2m lalim at duon ikinakarga ang mga 2,000kg luya. Ang pag-iimbak na ito ay tumatagal nang isang taon.
	Instant Ginger Tea Sangkap: 1 kilong luya (buo) 2-3 kilong asukal (pagsamasamahin ang pula at puti) Paraan ng Paggawa: Pililin ang mapuputi at murang luya. Linisin at alisin ang may mga gasgas. Hugasan mabuti at timbangin Balatan ang luya Hiwain ng manipis o tadtarin. Lagyan ng tubig (1 tasa 0 sapat lamang para matakapan) Gilingin ang hiniwang luya sa osterizer, kung walang osterizer pukpukin ang hiniwang luya. Salain at sukatin, kunin ang katas at lagyan ng asukal (2-3 kilo) Haluin at pakuluin. Hinaan ang apoy kapag ang sirup ay malapot na. Lutuin at haluin hanggang lumiit at matuyo (katulad ng cereal). Bayuhin at salain. Balutin ng maliit na plastic bagat isarang mabuti. Para maging inumin o salabat, dagdagan ng 1 kutsarang instant ginger tea sa bawat tasa ng minit na tubig.
	Candied Ginger Hugasan at kaskasin ang balat ng luya. Hatiin pa crooswise na ayon sa gustong hugis, 1/6 pulgada hanggang ½ pulgada ang lapad. Ibabad sa tubig ang hiniwang luya habang ikaw ay gumagawa. Pakuluin ang luya sa tubig ng 3 minuto at palitan ang tubig ng 9 hanggang 10 beses habang ito ay kumukulo para maalis ang anghang. Kapag nakuha na ang tamang anghang, dagdagan ng tubig at asukal (kalahati ng dami ng tubig) para matakpan ang hiwa-hiwang luya. Ilaga ng 10 minuto at ilagay sa isang tabi buong magdamag. Kinabukasan, lagyan ng parehas na dami ng asukal, ilaga ng 10 minuto at itabi. Sa ikatlong araw, ilaga ang luya sa sirup hanggang ang sirup ay lumapot at matuyo. Ikalat sa tray ang hiwa-hiwang luya at patuyuin mabuti.

cashew ginger sauce

I hope you learn how to cooked this cashew ginger sauce....here is the recipe .....enjoy cooking

Recipe By : Cheryl 562
From: Western Mexican Cookbook

Yield

1 Servings

Measure	Ingredient
2 cups	Toasted cashew pieces
3 cups	Water or milk
2 teaspoons	Freshly grated ginger
2 teaspoons	Tamari
½ teaspoon	Salt

Pork Dumplings with Soy-Ginger Sauce

Makes 40 t0 45 Dumplings

Ingredients

1 pound pork butt, coarsely ground

1 cup finely chopped scallions

3 tablespoons soy sauce

1 tablespoon Asian sesame oil

1 tablespoon peeled, grated ginger root

1/2 pound Chinese napa cabbage, finely chopped

1 1-pound package round dumpling wrappers (gyoza), 3 inches in diameter.

Soy-Ginger Sauce

Directions

In a large bowl, combine the pork, scallions, soy sauce, sesame oil and ginger root. Mix well so that the flavors penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once.

Place one dumpling wrapper on a plate or a board. Place one scant tablespoon or pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half moon shape. Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half-moon twice, halfway between the outer edge and the center. Pleat the other side in the same way and leave the dumpling standing up.

Stand the finished dumplings on a baking sheet lined with wax paper. Do not allow the sides of the dumplings to touch each other, or they will stick together. Repeat, using the remaining dumpling wrappers and pork filling.

The dumpling can be made in advance and frozen for up to 3 months, or they can be cooked immediately, either boiled or pan-fried.


Cooking Dumplings

To Boil:
Fill a large stock pot two-thirds full of water and bring to a boil. Add one-third of the dumplings. Using a Chinese strainer or slotted spoon, stir the dumplings to prevent them from sticking together.

Return the water to a boil. The dumplings will rise to the top, but at this point, the filling will still be raw. Add 1/2 cup cold water and return to a boil again. When the dumpling floats, taste one to see if it is done. If not, add another 1/2 cup of cold water and cook until dumplings rise again. Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be thoroughly cooked.

Pan - Fry:
Pan - fried dumplings are known as "pot stickers" because one side sticks to the bottom of the pot, becoming delightfully crisp. Heat about one tablespoon corn oil in a large nonstick skillet. Add as many dumplings as can fit in a single layer. Pour 1/2 cup cold water over the dumplings.

Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring, until the water has evaporated and the dumplings are golden and crisp on the bottom.


Soy-Ginger Sauce
Ingredients

1/4 cup soy sauce

1/4 cup balsamic vinegar

2 tablespoons water

1 tablespoon peeled, julienned ginger root, soaked in ice water

Directions

Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to 1 week in the refrigerator, without the ginger root. Add the ginger root when ready to serve.

next time i post again about use of ginger

Sesame Chicken Nuggets with Ginger Dressing Recipe

Developed by a famous New York City executive chef, these tasty chicken nuggets are served with a ginger dressing. Great as an appetizer or main dish. Plan at least 1 hour ahead for marinade and resting time.

Prep Time: 1 hour, 15 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 35 minutes

Ingredients:

• Marinade:
• 3 large egg whites
• 1/4 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon grated fresh ginger
• 1 scallion, finely chopped
• 1 pound raw chicken breast
• .
• Ginger Dressing:
• 2 tablespoons grated fresh ginger
• 1/4 cup low-sodium soy sauce
• 2 tablespoons dry (not cooking) sherry
• 1 teaspoon chopped fresh garlic
• 1 teaspoon sesame oil
• 1/2 teaspoon red chili flakes
• 2 scallions, finely chopped
• Juice of 1 lemon (about 2 tablespoons)
• Juice of 1 orange (about 1/4 cup)
• .
• Coating:
• 4 tablespoons white sesame seeds, mixed with 4 tablespoons black sesame seeds
• .
• 1/4 cup canola oil
• 1 pound fresh spinach, washed, dried, and stems removed

Preparation:

Preheat the oven to 350 degrees F.

For the marinade, combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy. Add the chicken and marinate, refrigerated, 30 to 40 minutes.

Meanwhile, prepare the Ginger Dressing. Combine ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice, and orange juice in a saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Remove from the heat and set aside while preparing the chicken.

Cut chicken into pieces. Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides. Place the chicken pieces in the refrigerator about 30 minutes before cooking to allow the coating to dry.

Heat the canola oil in a heavy skillet. Saute chicken on each side until crispy on the outside. Transfer them to a cookie sheet and place in the oven 3 minutes to make sure they are fully cooked in the center.

Serve the chicken nuggets on a bed of raw spinach leaves and drizzle Ginger Dressing over the top or put in a bowl to serve on platter.

Yield: 4 servings

next time i post about ginger as souce

The History of Ginger

Ginger's current name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning "horn root" with reference to its appearance. In Greek it was ziggiberis, and in Latin, zinziberi.

Although it was well-known to the ancient Romans, ginger nearly disappeared in Europe after the fall of the Roman Empire. Thanks to Marco Polo's trip to the Far East, ginger came back into favor in Europe, becoming not only a much-coveted spice, but also a very expensive one.

Queen Elizabeth I of England is credited with the invention of the gingerbread man, which became a popular Christmas treat.

Ginger (botanical name Zingiber officinale) is in the same family as turmeric and cardamom. It is native to Southern Asia and has long been a staple addition to Asian cuisines.

Ginger is quite popular in the Caribbean Islands, where it grows wild in lush tropical settings. Jamaican ginger is prized for its strong, perky flavor, and this island currently provides most of the world's supply, followed by India, Africa and China.

The gnarled, bumpy root of the ginger plant is the source of this wonderful spice. Although it is easily grown in tropical regions of the south, you will rarely be treated with blooms during cultivation at home the way it does normally in the wild. It can easily be grown in a flowerpot at home, but be sure to bring it indoors when the weather turns cool.


next time i want to post about the use of ginger in our food.