Ginger translated from Sanskrit means "horned", which is apparently associated with the shape of the ginger root. It became one of the very first spices that reached the Mediterranean coast, and the Chinese and Indians have been known since ancient times.
Arab merchants kept their places of growth a secret. They assured gullible foreigners that ginger grows on the land of troglodytes, who grow it somewhere far in the south, beyond the Red Sea, on the edge of the earth, and vigilantly guard.
Many centuries passed, until in the XIII century the famous Venetian Marco Polo met this plant in China and at the same time described it with Pogolotti for Europeans.
The distribution spectrum of ginger was very large. At first, the rhizome was used only in medicine. He was used to combat aging, attributed to him the ability to increase sexual desire. It is said that the Portuguese generously fed their slaves with ginger in order to increase their fertility.
At the same time, ginger was a great spice, especially popular in the Middle Ages. The streets in the cities where they sold spices were usually called Ginger Street. The most widespread medical school at that time in Salerno furiously advised to use ginger to always feel a surge of strength and to be young.
In the 19th century, doctors developed “harem candy” based on ginger. The traditional Japanese dish served on the day of the Masculinity Festival, where ginger is one of the main ingredients, has survived to this day. A Chinese dish of shrimps marinated in yellow wine, vinegar, ginger and Tartar onion is the right recipe, according to the Chinese, for female infertility and frigidity.
Over time, the culinary traditions and tastes of people have changed. Ginger is no longer consumed as often and in such large quantities as before. Unless ginger ale and ginger bread were both produced and produced in English-speaking countries.
But today, ginger is appreciated for its piquant taste.
The main producers of ginger are India and China. However, it is also grown in Japan, Vietnam, West Africa, Nigeria, Argentina, Brazil, Australia.
© Sten Porse
The range of medicinal properties that ginger root has is very wide, it has:
- anti-inflammatory act;
- antispasmodic act;
- pain medication act;
- absorbable act;
- exciting act;
- carminative act;
- sweatshops act;
- healing act;
- tonic act.
Ginger also has a strong antioxidant and sedative effect, enhances immunity and protects the body from parasites..
Eating ginger as a food improves the secretion of the stomach, increases appetite, relieves all the symptoms of “sea” disease (not only nausea, but also weakness, dizziness), reduces the amount of cholesterol in the blood and lowers blood pressure. Ginger is also useful as a prophylactic against the development of malignant tumors (cancer).
Even the ancients noted that ginger is able to “ignite the internal fire”, it is an aphrodisiac, increases potency, relieves frigidity and infertility. Ginger is used for colds, to relieve symptoms of toxicosis during pregnancy, with renal, biliary, intestinal colic, with belching and abdominal pain. It cleanses the body of toxins and wastes, as a result of which it improves overall well-being, a “fresh” complexion appears, and vision, memory and visual acuity improve.
If you chew fresh ginger after a meal, it will freshen your breath for a long time and relieve many problems in the oral cavity. Some people cannot chew ginger because of its “hotness”, then you can just wipe (“brush”) your teeth with ginger, this is no less useful.
Ginger is the first remedy against any pain (headache, muscle) that can be used at home. Ginger powder mixed with water (a paste is obtained) or grated ginger is applied as a compress to the place of pain localization.
Ginger is consumed in various forms.: fresh root, dry root (in powder form), pickled. Decoctions, infusions, candied fruits (candied ginger), beer, ale are prepared from it. Ginger is added to confectionery and meat dishes, tea, make sauces and marinades.
Ginger is used both alone and in combination with various herbs and spices: mint, lemon balm, lemon, honey.
© Michael Wolf
Ginger rhizomes can be purchased at the store or in the market. If there are sleeping kidneys on the rhizome, then they can be “woken up” by lowering the rhizome for several hours in warm water.
For planting ginger, it is better to purchase a low but wide pot (rhizomes will grow in breadth) with drainage holes. Fill it with 2 cm of drainage material. Fill with a good earthy mixture for vegetables and place the ginger rhizome horizontally, with the kidneys up. Sprinkle on top of the ground so that the kidneys are covered for a couple of centimeters. Place the container in a warm, bright place and water minimally while keeping the soil moist. When the first sprouts of ginger appear, watering should be increased.
In the period of active vegetation, bright diffused light is needed for ginger, it can successfully grow near the windows of the western and eastern directions. At the south-facing windows, the plant is provided with shading from direct sunlight, using a tulle curtain or gauze for this. On windows oriented north, ginger may not have enough light.
In the summer, it is useful to take the plant out into the open air (balcony, garden), in a place protected from direct sunlight.
The temperature for ginger is moderate, in the summer 20-25 ° C. In winter, at temperatures above + 18-20 ° C, ginger continues to grow and does not fall into a dormant period; at + 10-15 ° C, ginger goes into hibernation. In this case, the plant is kept dry, at a temperature of at least + 12-16 ° C.
Watering in the summer with plentiful, soft defended water. Watering is done after the top layer of the substrate dries. In winter, if the plant is kept at a temperature above + 20 ° C, then it is watered after the top layer of the substrate dries. When kept in a cool room (+ 10-15 degrees), they are watered carefully to avoid decay after the substrate has dried, but the substrate is not allowed to dry for a long time.
In the growing season, ginger loves spraying, if in winter it is kept at a temperature above + 20 ° C, then it is also useful to spray it. Spraying is done with soft, settled or filtered water.
During the growing season, once every 2 weeks (from April to October), ginger is fed with organic and mineral fertilizers. In the autumn-winter period, the plant is not fed.
Ginger is a monsoon plant; by mid-winter it falls into hibernation. If the room temperature is above + 18-20 ° C, then ginger will continue to grow. In this case, it is provided with good lighting and watered as the top layer of the substrate dries. If it is possible to let the plant fall into a dormant period, then it is provided with a temperature in the range of + 10-15 ° C, it is moderately watered, allowing the soil to dry, but not allowing the substrate to dry out.
Ginger transplant is carried out annually in spring.. Ginger prefers soils rich in vermicompost. Land for planting can be made up of turf - 1 hour, humus - 1 hour, sand - 1/2 hour. Pots for growing use wide and not deep, with a good drainage layer. From ready-made substrates, nutrient substrates with a pH of 5-6 can be used, for example, for decorative foliage.
Plants propagate vegetatively, in the spring - by dividing the rhizome into separate "tubers". They are planted one at a time in wide plates or in shallow but wide pots. Land for planting is made up of turf - 1 hour, humus - 1 hour, sand - 1/2 hour.
Medicinal ginger (Zingiber officinale).
Perennial herbaceous plants with tuberoid dissected rhizome, growing horizontally in the soil. Vegetative shoots up to 1 m tall; leaves are lanceolate, up to 20 cm long, vaginal, tightly grasping the shoot. Flower stalks shorter, 20-25 cm tall, covered with leaf scales, bear apical ears. In vivo not known; widespread in culture.
Before eating fresh ginger rhizomes, their peel is scraped off with a sharp knife.
Ginger is ground by slicing the peeled root first into thin whetstones along the fibers, and then, stacking it, into even smaller whetstones.
Crushed ginger, or ginger puree, is obtained by kneading the rhizome with a pestle in a mortar. When grinding in a blender, pulp can be produced. Grated ginger is obtained using a fine metal grater.
Unused pieces of rhizomes of fresh ginger can be frozen. To do this, they are peeled, grated, filled with a mass of cells in ice molds and placed in a freezer.
Ground ginger has a slightly different taste and aroma; therefore, it is not a full-fledged replacement for fresh or dried ginger.
Dried rhizomes of ginger are sharper than fresh, before use they need to be soaked. One teaspoon of chopped dried ginger is equal to one tablespoon of grated fresh ginger.
Ginger is used: when frying - at the very beginning of cooking (slightly mashed thin slices are placed in heated oil); when stewing meat - 20 minutes before cooking; in compotes, jelly, mousses, puddings and other sweet dishes - 2-5 minutes before readiness; in sauces - after the end of the heat treatment.
Ginger root is considered a reliable antidote for poisoning by sea, river mollusks and fish, so this spice has been put and continues to be put in dishes that are prepared from sea and river products.
Turmeric along with ginger makes up 20-30% of the famous spicy Indian curry mixture, which also includes cardamom, nutmeg, allspice, coriander, caraway seeds, cloves, cinnamon, cayenne pepper, fenugreek and other spices. Popular all over the world with% D