During the holidays when the spices are frequently coming off the shelves and finding their way into my food, I find myself wondering. Where did a certain herb or spice originate? What type of plant did it grow on? Are there other uses for the spice or herb besides culinary?
One such “mystery” spice to me is ginger. There are many forms of it available in the supermarket — dried powder, crystallized, fresh, raw root and fresh in a jar. All forms of ginger that are used for cooking or medicine come from the root of the plant, and all forms of ginger are a brownish yellow color with a very pungent odor.
Ginger is known in Latin as Zingiber officinale, and its origins go back to Asia where it has been used as a spice for many years. During the Middle Ages ginger was a trading commodity found in European import records going all the way back to 1170 A.D. In fact, in the 13th and 14th centuries, ginger was the second most commonly imported spice following black pepper.
If you’ve ever purchased ginger root in the fresh fruit and vegetable section of the supermarket, it’s pretty obvious that the root is a rhizome like the root of an iris. However, out of the branching rhizome of a ginger plant grow reed like stalks about three to four feet tall. Some of the stalks have cones of yellow flowers and some stalks are bright green leaves. We never see the stems, leaves or flowers of the ginger plant.
Ginger is native plant in Southeast Asia, growing in tropical climate zones. It’s a tender tropical in colder climates where it can be grown as an annual. It needs rich soil with lots of moisture and humidity.
Ginger is commonly used in Asian cuisine fresh or dried. In a fresh form, peel off the outer skin of the ginger root and slice off strips of the root for cooking. Fresh ginger root can be stored for a few days in the refrigerator, but for longer use, simply freeze the remaining pieces of root. When you need a little root for a recipe, cut off what you need from the frozen root.
Dried ground ginger is probably the most common form of ginger in the U.S. In Western cuisine dried ginger is commonly used in baked goods like cakes, cookies and desserts. Dried ground ginger is also an ingredient in curry powder.
In Ayurvedic medicine ginger has been used as an aphrodisiac. Ginger also is used as an antiseptic and in the treatment of colds and infections. Ginger can also decrease nausea. Finally, the essential oils of ginger have been used on aching joints.
Instead of simply opening the a jar out of the spice rack to do your holiday cooking, take some time to think about the plant that spice or herb came from. Develop a whole new appreciation for the effort required to grow the food we eat.
Questions or comments related to gardening? Contact Joleen at missourigardener@hotmail.com