The Legendary Root: Ginger

In short: Bengal ginger (Zingiber rubens) is a perennial that grows 1.2–1.5 m tall and can be raised from seed in a pot. Sow in slightly acidic substrate (pH 6–6.5), give it at least 5 hours of sunlight daily and water regularly without overwatering. First shoots appear within 2–3 weeks; the root is harvested in autumn when the top withers.

Bengal ginger (Latin: Zingiber Rubens) is one of the varieties of medicinal ginger that humanity has known for 3000 years. Varieties are divided according to the method of processing into:

• black unpeeled, so-called Barbados ginger
• white peeled, so-called Bengal ginger

Its fleshy roots are used fresh or dried. It is a popular spice that we add to dishes and drinks in our cuisine and is a characteristic spice of Southeast Asian dishes. Ginger has a pungent aroma and is part of the curry spice blend.

The country of origin of ginger is South Asia, specifically from the eastern Himalayan mountain range in India, where it was used in the past in Indian gastronomy and also in folk medicine. People knew it already in ancient times, when they called it Panacea, translated as a cure for all diseases. In Sanskrit, ginger is called vishvabhesad - universal medicine.

In the Middle Ages, it was a successful remedy for treating the plague. Ginger spread to Europe thanks to Arab traders and Spanish explorers. During the Middle Ages, it was an important commodity in the spice trade between nations. In England, the very famous and popular ginger beer is still made from ginger today, which is characterized by a low alcohol content, so even children drink it in England. The worldwide popularization of this drink was also contributed to by the world-famous writer J.K. Rowling, who gave the character Harry Potter this beer to drink. Ginger cakes or cookies are a typical delicacy of the Swedes.

To this day, we can find wild-growing ginger in the tropical rainforests of Asia. The largest producers of ginger today include Asia and India, but it is also grown in Africa, northern Australia, and in the Caribbean region (e.g., in Hawaii). The highest quality ginger in the world comes from Jamaica! In our conditions, we can grow it from seeds even as a potted plant. Bengal ginger is one of the few ginger varieties that tolerates cold winters. Growing ginger is not demanding.

Growing ginger

Bengal ginger, Zingiber Rubens, is a perennial plant that grows to a height of 1.2-1.5 m. It belongs to the ginger family. The plant is very decorative. It looks like inconspicuous grass, but is adorned with very striking flowers. Ginger has slender, elongated dark green leaves. It forms fleshy, knobbly, and antler-like branched rhizomes.

We plant ginger seeds in standard horticultural substrate, which should be slightly acidic (6-6.5 pH) and provide them with plenty of light. The seeds begin to germinate and produce first shoots within 2-3 weeks. The ginger plant thrives in a bright location - give it at least 5 hours of sunlight daily, in some cases partial shade. It requires sufficient and regular watering. If we occasionally mist it, the ginger will be grateful. However, be careful not to overwater the ginger, otherwise it won't flower.

During summer, it blooms with distinctive yellow flowers wrapped in dense, hard leaves located at the top of the stem. Ginger flowers are remarkably similar to orchids and appear gradually above the surface or underground approximately a month after the buds emerge. During autumn, the above-ground part of the plant withers and it's possible to harvest; extract the ginger root.

Effects of Ginger

The light brown ginger root is rightfully considered an effective cure-all. It has beneficial effects on the digestive system, improves stomach movements, relieves cramps in the digestive tract, supports bile production and lowers cholesterol levels in the blood.

Ginger acts preventively against flu illnesses, intestinal viruses and prevents hardening of blood vessels. It has antiseptic effects, therefore it has the ability to eliminate many bacteria and viruses in the human organism.

It also helps with nausea caused by travel (motion sickness) as well as during pregnancy. Ginger relieves headaches, tension and various states of anxiety. Overall, ginger stimulates metabolism and the body's immune system.

Ginger root contains 2% essential oil, 4% volatile aromatic oils, 5% phenolic derivatives and other substances. In 100g of ginger there is a large amount of potassium, up to 400mg.

For digestive problems, it is recommended to consume 2 teaspoons of freshly grated ginger daily. For motion sickness, you need to eat 2g of ginger every 4 hours until the symptoms subside. If you have a chronic condition, consult your doctor before consuming larger amounts of ginger. You can also try dried ginger in sugar.

Regular consumption is suitable for people who have intellectual work. However, its consumption should be moderate, otherwise it has unwanted effects in the form of heartburn or nausea. Its consumption is not recommended for children under 3 years old.

Fresh or Dried Ginger Belongs in the Kitchen

Fresh ginger has a sharp and sweeter taste with a hint of lemon. Its taste is very characteristic. For meal preparation, dried ginger is mainly used, where 1 teaspoon of dried ginger equals one tablespoon of fresh ginger.

It is used to flavour sweet as well as savoury dishes. We add it to compotes, cakes, sweets - typical ginger jams.

Ginger can be part of dishes prepared from beef, lamb and vegetable salads. We also use it for pickling cucumbers and preserving pumpkin. Ginger gives an exceptional aroma and flavour to rice, ketchup, and soy sauce. Many households use the popular Chinese recipe - ginger combined with garlic. This mixture is used to prepare fish and seafood dishes, as it neutralises their typical smell.

Condensed ginger is also produced, which lasts longer, but does not replace the typical aroma of ginger and the effect of fresh ginger. Young ginger stripped of bitter substances, boiled and coated in sugar is a popular English delicacy.

Ginger can also warm you up

Classic ginger tea, which strengthens and refreshes our body, is prepared by finely grating ginger (1 teaspoon) and pouring 250 ml of boiling water over it. Let the mixture steep for 10 minutes. Then add a little fresh mint or lemon balm to the mixture and after another 10 minutes, strain the mixture, add a teaspoon of honey and a slice of lemon. Ginger tea will fill the entire room with its spicy aroma.

In winter, it is sometimes necessary to warm up the whole body, and a hot ginger drink is suitable for this. To prepare it, we need freshly grated ginger root 2-3 cm long, which we steep in 1 litre of boiling water for about 15 minutes. We flavour this prepared ginger drink with lemon and honey as needed. To enhance and enrich its aroma, we add cinnamon, cloves, orange peel and anise to the drink.

In conclusion

Try growing this exotic ginger variety in your home as well. Bengal ginger, zingiber rubens, originating from the Himalayas, will bring an unconventional atmosphere of distant lands to your home. The ginger plant is very decorative. We grow it from seeds in a sunny location and provide it with plenty of watering. It blooms with atypical yellow flowers during summer. In autumn, the above-ground part of the ginger dries up and we can dig up the ginger root. It has healing effects, acts antibacterially, also against nausea, relieves headaches and reduces anxiety. It is a popular oriental spice and is part of curry spice.