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CULTURAL AND WILD PLANTS
Pharmaceutical ginger. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Pharmacy ginger, Zingiber officinale. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Ginger Family: Imberaceae (Ginger) Origin: India, Southeast Asia Area: Pharmaceutical ginger is common in the tropics and subtropics of Asia, Africa and Oceania, and is grown in various regions of the world. Chemical composition: Ginger rhizomes contain essential oils, including zingiberene, as well as gingerols, shogaols, flavonoids, phenolic compounds, amino acids, and vitamins. Economic value: Ginger has many uses in cooking, cosmetics, medicine and perfumery. It is used to improve digestion, reduce inflammation, fight colds and coughs, boost immunity, and many other purposes. In addition, pharmacy ginger is widely used in perfumery due to its bright aroma. Legends, myths, symbolism: In Chinese mythology, ginger was considered a valuable gift from the gods. Legend has it that the goddess of the sea gave ginger to the people as a token of gratitude for saving her life. In Indian mythology, ginger is associated with the goddess Kali. It was believed that ginger could bring protection from evil spirits and evil forces. In ancient Greek mythology, ginger was a symbol of wealth and luxury, and was used as an aphrodisiac. In Egyptian mythology, ginger was used as a medicine to treat diseases. Ginger can be used as a symbol of health, well-being and longevity. It can also be used as a symbol of wealth, luxury and abundance. In some cultures, ginger can be used as a symbol of strength and energy. Its pungent and spicy taste can symbolize awakening and revitalization. In some religious traditions, ginger may be used as a symbol of purification and spiritual awakening.
Pharmacy ginger, Zingiber officinale. Description, illustrations of the plant Ginger, Zingiber officinale Rose. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
A perennial herbaceous plant up to 2 m high. Two types of stems grow from a horizontally growing rhizome: leafy - long, erect, smooth and flowery - short, scaly, ending in a flower. The leaves are oblong, narrow, alternate, vaginal. The flowers are small, yellow or brownish, collected in apical spikes. Ginger is one of the oldest spice plants. His homeland is South Asia. It has long been cultivated in the tropics of South Asia, South America and West Africa, in Australia. Depending on the processing method, two types of ginger are distinguished: black, unpeeled and white, peeled. Ginger rhizomes contain a lot of essential oil, which gives it a specific smell, as well as starch, sugars, proteins, fatty oils, fiber. In the Middle Ages, ginger was considered an effective remedy for the plague and was used during epidemics. And now its medicinal properties are not forgotten. It stimulates the formation of gastric juice, helps with flatulence. A decoction of ginger is prescribed as an antiseptic for sore throats; in addition, it has a calming effect on headaches, bronchial asthma, bronchitis, nausea and vomiting. Ginger is also used for food purposes. It was added to sbiten, kvass, honey, gingerbread, Easter cakes, and buns were baked with it. In the homeland of ginger, jam is made from candied young rhizomes. Ginger is added to baked goods, sweets, cookies, puddings, soft drinks. It gives a pleasant taste to sauces, poultry dishes, rice and vegetables. Mixed with salt, ginger is used to flavor cheeses. Ginger oil is used in the manufacture of perfumes. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Ginger, Zingiber officinale. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Perennial tropical herbaceous plant of the ginger family. The rhizomes are fleshy, above-ground stems up to 1 m high, the leaves are long, lanceolate, resembling reeds. The rhizome consists of roundish, as if flatly compressed pieces, has a pleasant aroma due to the essential oil (1,2-3%) in the dry rhizome, and a burning taste, depending on the presence of the phenol-like substance gingerol. The flowers are purple-yellow, zygomorphic, have only one stamen, the other two have turned into an elongated lip, collected in short spike-shaped inflorescences. Ginger is native to Southeast Asia. Ginger was already familiar to the ancient Chinese and Indians, and the name "sringavere" appears in old manuscripts. Long before our era, Arab merchants began to bring ginger to the southern part of Europe. Ginger has been a traditional spice in England since the XNUMXth century. However, Europeans got acquainted with the plant itself much later, only at the end of the XNUMXth century. In the XVI century. Spanish nobleman Francisco de Mindoza began to grow ginger in Jamaica. Currently, the main suppliers of ginger, in addition to Southeast India and Jamaica, are West Africa and China. It is also cultivated in Indonesia, Sri Lanka, Australia. Ginger is not found in the wild. Cultivated as a garden plant. Ginger is propagated vegetatively, by cuttings of rhizomes, which are planted in light and fairly moist soil. You can dig the first crop already 6-12 months after planting. Ginger as a spice is of two types: black - washed, unpeeled, boiled or scalded and sun-dried rhizomes, and white, or Jamaican - thoroughly peeled, sun-dried rhizomes (they can even be bleached with bleach or by rubbing chalk). Black unpeeled ginger has a stronger odor and pungent taste. This spice is sold in chunks, ground, candied or dipped in chocolate, as sweets, and also as an extract for ginger beer, especially popular in England. Finely ground ginger is used in cooking. It has long been used for sbitny, tinctures, liqueurs by preliminary preparation of decoctions followed by infusion or alcoholic infusions - extracts that are added to a drink or cocktail. Finely chopped ginger is added to gingerbread dough, to some types of sweet cereals, to pates, homemade sausages - to flavor and give a piquant taste when stewing meat, fish, cooking vegetable stew, stuffed peppers, tomatoes, eggplant, zucchini, etc. This spice - one of the main components of the "curry" mixture, which is part of ketchups. The largest consumers of ginger are the Arab countries, as well as England and the United States. Authors: Yurchenko L.A., Vasilkevich S.I.
Pharmacy ginger, Zingiber officinale Rose. Botanical description, distribution, chemical composition, features of use.
Ginger family - Zingiberaceae. A perennial rhizomatous plant in which all vegetative organs and seeds contain essential oils with a specific aroma. The rhizome is rather thick, covered with two-row scale-like vaginal leaves and bearing adventitious roots at each internode. The stem of the above-ground shoot is short and thickened, with closely spaced internodes. The next sessile leaves are closely located on it in two rows. Leaf blades are lanceolate-elongated. Flowers in terminal inflorescences. Fragrant and bright flowers are very short-lived. The fruit is a box. Seeds are oval, with several faces, in a hard shell. Comes from South Asia. Ginger has been cultivated in India since ancient times, and is now grown in all tropical countries of the world. Its largest producers are currently Nigeria, Sierra Leone, Malaysia, Japan, China, Western India and Brazil. Dry rhizomes contain essential oil (1-3,5%), starch, resins, sugars. The main component, in addition to cineole, is the sesquiterpene zingiberene (up to 70%) and the corresponding alcohol - zingiberol. In addition, the essential oil contains bisabolene sesquiterpene, linalool, geraniol and other terpenoid compounds. The resinous part - tsingerol - a mixture containing a burning taste of ketones - tsingeron and shogaol. Ginger has a very pleasant aroma and a burning spicy taste. One of the oldest spice plants. Dried rhizome, whole, ground, candied or canned in syrup is used as a spice. Ginger extract is also known - an alcohol extract containing volatile aromatic essential oils and sharp resinous substances. It is used as a spice in cooking, baking and confectionery, as well as for the preparation of spicy sauces, ginger beer, punches, liqueurs (for example, Benedictine) and various drinks.
Ginger oil and oleoresin are used to flavor all kinds of food products (especially confectionery) and drinks. Ginger gives a subtle flavor to soups, especially poultry broth, fruit, meat, bean and potato soups, sauces, game, all kinds of rice dishes. Mixed with salt, it is used to flavor cheeses, meat products, fish, boiled chicken, fried meat and vegetables. Ginger gives a very pleasant taste to fried pork, but especially to roast duck, minced meat and mushrooms. In ancient times, ginger was considered a preventive remedy against the plague. Experimental studies have shown that ginger stimulates the formation of gastric juice, improves digestion. Currently, ginger is used for digestive disorders with nausea and vomiting, flatulence, chronic enteritis, as a means of increasing appetite, improving urination with retention, with edema, rheumatism and for gargling with sore throat. In the folk medicine of East Asian countries, crushed rhizomes were used for headaches of a neuralgic and spastic nature, bronchial asthma, as an antitrichomatous agent. In perfumery, it is used for compositions of the oriental type. Ginger is widely used to keep fruits and food fresh. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Ginger, Zingiber officinale. Methods of application, origin of the plant, range, botanical description, cultivation
In the spice trade, ginger refers to the dried and properly processed rhizomes. They are used in finely chopped or ground form. Dry rhizomes contain up to 2-3% essential oil, the main component of which is zingiberen (up to 70%), which gives the product a characteristic aroma. In addition to it, the oil contains zingiberol, camphene, cineol, citral and a number of other compounds. Tubers and products from them have a sharp, pungent taste due to various resins (gingerol, zingerol, shogaol, etc.). The combination of all these resins is called oleoresin. The rhizomes contain 7% nitrogen-containing substances, 3,7% fatty oils, 51,5% carbohydrates, 14,1% nitrogen-free extractives, 4,4% crude fiber and 4,8% ash. Ginger is widely used in confectionery (cookies, muffins, biscuits), in the production of alcoholic and non-alcoholic beverages, including ginger beer. In some countries, jam is made from ginger rhizomes. Ginger oil and oleoresin are used in the confectionery industry, as well as for flavoring foods and drinks. Ginger rhizomes are widely used in medicine. Ginger is native to Southeast Asia. It does not grow wild anywhere. Ginger is cultivated in India, Indonesia, China, Malaysia, Sri Lanka, Jamaica, Barbados, Fiji, Australia and West Africa. The largest exporters of ginger: Indonesia, about. Taiwan, India, Malaysia, Thailand, Fiji. Ginger (Zingiber officinale Roscoe), ginger family (Zingiberaceae) is a perennial herbaceous plant. The underground part is represented by fibrous roots and horizontally located tuberous-dissected rhizomes. They are usually dark yellow or white in color. On the rhizomes, scaly leaves are formed, in the axils of which buds are laid. The leaves are lanceolate, entire, with a leaf blade up to 15 cm long. Their sheaths fit one into the other. The flowers are located on short (20-25 cm) peduncles, also formed from axillary basal leaves. They are collected in cylindrical inflorescences up to 6,5 cm long. Flowers with a purple-brown or yellow 3-parted corolla are located in the axils of the bracts. The sepals are collected in a tube. The flower has one fertile stamen, the rest are sterile. The central sterile stamen is petal-like and forms the lip of the flower. The pistil passes between the 2 anthers of the fertile stamen. The fruit is a 3-leaved box. Seeds are black, small, angular.
Ginger is a culture of the humid tropics. Good growth and high productivity occur in areas with heavy rainfall and high air temperature. To the light, ginger is not very picky and can grow successfully in shady places. The best soils for ginger are light loams. In some countries, it is grown on yellow earth and red earth soils. Ginger is propagated vegetatively. For these purposes, small tubers or parts of large rhizomes are used. Depending on the soil conditions, they are planted according to the scheme 40x40 or 60x35 cm. In some cases, the feeding area is increased to 100x100 cm. From 1 to 10 thousand plants are placed per 60 ha. Plantation care consists of loosening the soil and removing weeds. Readiness for harvesting ginger coincides with the drying of leaves and stems or with the end of flowering. The rhizomes are harvested by hand. They are dug up with shovels, removed from the soil and cleaned of earth, roots and stems. The yield of dry rhizomes averages 4 t/ha. Under favorable conditions, their collection can increase to 9-11 t/ha. The dug out rhizomes are subjected to special treatment. In the countries of Latin America (Jamaica), they are very carefully cleaned of integumentary tissues, and then dried in the sun, protecting them from moisture. In the countries of Southeast Asia, the rhizomes are soaked in water for one night, and then the whole skin or its top layer is removed. Sometimes the peeled rhizomes are repeatedly washed with milk of lime, after which they are boiled with sugar. Authors: Baranov V.D., Ustimenko G.V.
Pharmaceutical ginger. reference Information
Reed-like tropical plant of the ginger family. One of the oldest spice plants. It is not found in the wild now, it is grown in culture in many tropical countries of Asia (the ancient center of culture is India). Under normal conditions, it does not form fruits and reproduces exclusively by pieces of rhizomes. Commodity ginger is dry rhizomes of the plant cut into pieces. The content of essential oil in dry ginger ranges from 2 to 3,5%. The main component of the oil is the terpene cingibirin (about 70%). The combination of non-volatile substances that give ginger its characteristic pungent taste is called oleoresin. Ginger is used as a spice for making sauces and various drinks. Oil and oleoresin are used to flavor all kinds of food products (especially confectionery) and drinks. In perfumery, they are used for compositions of the oriental type. In ancient times, ginger was considered a preventive remedy against the plague. In medicine, it was used for digestive disorders with nausea and vomiting, poor appetite, flatulence, chronic enteritis, urinary retention, edema, rheumatism, and for gargling with tonsillitis. In folk medicine of East Asian countries, crushed rhizomes were used for headaches of a neuralgic and spastic nature, bronchial asthma, as an antitrichomonas remedy. Authors: Dudnichenko L.G., Krivenko V.V.
Ginger. The history of growing a plant, economic importance, cultivation, use in cooking
What is a ginger plant? Ginger pharmacy, or medicinal, Zingiber officinale, belongs to the ginger family. It is a perennial herbaceous plant with fleshy tuberous rhizomes. A meter and a half high ground shoot departs from each tuber. Ginger flowers, collected in a long spike-shaped inflorescence, are located on special stems, the fruit is a box with small seeds. But people value ginger not for its fruits, but for its rhizomes, which are called ginger root. They are used both as a burning spice and as a medicine. Homeland ginger - Southeast Asia and Western India, he loves warmth, moisture and shade. In the Middle Ages, ginger came to Europe, it is believed that it was brought by Marco Polo. In Russia, ginger has been used since the XNUMXth century. It is also one of the first spices brought from the Old World to the Americas. Now ginger is not found in the wild, it is grown on plantations and vegetable gardens and dug like potatoes. Black or white? However, dug up ginger needs further processing. In Latin America, the rhizomes are first carefully stripped of their outer cork tissue and dried in the sun. This spice is called white, or Jamaican, ginger. In the Old World, ginger is only washed well and dried unpeeled. This is black ginger, also known as Barbados, it has a richer taste, since some of the aromatic substances are lost during processing. But at the break, ginger of any kind is gray-white, and the ground spice is a grayish-yellowish powder. What is yellow ginger? Older rhizomes of ginger take on a yellowish color, however, the name "yellow ginger" is sometimes given to another member of the same family - long turmeric (Curcuma longa). Turmeric is also grown in Southeast Asia, and its roots, which contain the dye curcumin, produce a bright yellow powder. In the Middle Ages, Europeans called this spice Indian saffron. Her taste is weak, but if you pour it with spoons, it is burning. In our latitudes, however, spices are used in moderation and turmeric is used mainly for coloring light foods: rice, eggs, soups, light sauces. In the East, even cotton and silk are dyed with turmeric, but we have already digressed from the topic.
How useful is ginger? Ginger root is half carbohydrate, it also contains 4% fat, essential amino acids (tryptophan, threonine, lysine, methionine, phenylalanine, valine), vitamins A and C, B vitamins, iron, sodium, zinc, phosphorus, magnesium , potassium, calcium. The essential oil provides a strong aroma of ginger, it is 1,2-3% in the rhizome, and resinous substances and their main component gingerol are responsible for the burning taste. The essential oil contains sesquiterpenes, mainly zingiberene and borneol, which have a pronounced anti-inflammatory effect. Biologically active components of the essential oil stabilize the internal secretion of the stomach and accelerate the metabolic process. Thanks to these properties, ginger helps to lose weight. Gingerol has antipyretic, analgesic and expectorant properties. It reduces nausea, whether it is caused by seasickness, pregnancy, or toxic substances such as chemotherapy, and relieves migraine and rheumatoid arthritis patients. In addition, ginger tones, relieves spasms and stomach cramps. And in the Middle Ages, Europeans considered this spice an effective remedy for the prevention of plague. When you read about the medicinal properties of ginger, it seems that this is a panacea, you want to immediately run after him to the store and eat, eat. Nothing will come of it! You can’t eat a lot of fresh root, besides, its immoderate consumption can cause allergies, stomach cramps and other unpleasant symptoms that ginger is designed to fight. How to take ginger? Sometimes you can just chew on the fresh root. It helps with colds, oral problems, or when you need to prevent an attack of nausea. The main form of medicinal consumption of ginger is a decoction. The specialized literature is full of recipes. You can brew the root on its own, and with tea, green or black. Mint, lemon juice, currant leaf, red hot pepper, honey are often added to the broth. A drink with ginger, lemon and mint tones up better than coffee, you should not drink it in the evenings. A piece of root 3-4 cm long is enough for a glass. It must be cut thinly, it is best to cut it with a potato peeler. But it is advisable to clean fresh ginger with a teaspoon. The skin is scraped off following the curves of the rhizome. A vegetable peeler will definitely remove a layer of precious pulp. Some gourmets claim that peeled ginger will keep in the refrigerator for several months if you put it in a glass jar, fill it with sherry and close it tightly. What foods go well with ginger? Ginger is a very common spice. There is probably no product in which it could not be added. They are flavored with drinks: sbitni, kvass, liqueurs, honey. It is also used to produce vodkas and soft drinks. In the United States, ginger ale is a sweet, highly carbonated drink flavored with ginger. And in England, ginger beer has been brewed since the middle of the XNUMXth century. It consists of water, sugar, ginger, lemon juice and a special sourdough, sometimes honey. Instead of sourdough, you can use brewer's yeast, lactic acid bacteria, kefir fungus. The traditional area of application of ginger is confectionery production. Ground spice is added to the dough for gingerbread, cookies and muffins, to compotes, jams, jelly, mousses and puddings, and lollipops are made from ginger. In Asian countries, they eat candied ginger or make jam with orange peel from it. Vegetables and mushrooms are stewed with fresh ginger. It improves the taste of meat and poultry and makes them softer. The powder is added to meat sauces. Soups, broths and cereals are flavored with ginger, homemade sausages, pates, seafood, cheeses, pickles and marinades are seasoned. It is an indispensable component of various spice mixtures, including the famous curry. In India, four varieties of flour are produced with different ginger content. William Pokhlebkin advised adding ginger to the dough during kneading, to meat dishes - 20 minutes before readiness, to compotes, jelly and other sweet dishes - 2-3 minutes before readiness, and to sauces - after the end of heat treatment. How much to put? Spices are usually added to taste. But it also happens that the recipe indicates the amount of fresh ginger, and you only have dry, or vice versa. In this case, fresh spice is replaced with ground spice in a ratio of 6:1, although the taste of these products is somewhat different. In particular, dry ginger is spicier. And in India, they generally use juice squeezed from mature rhizomes, the spice is the strongest. Gary and beni-sega. One way to eat plenty of ginger is to use it as a regular pickled vegetable. All useful properties are preserved, but pickling softens the hard taste of the product. Pickled ginger is a traditional Japanese product. At home, it is called beni-sega. One hundred grams of ginger is rubbed with a teaspoon of salt and left overnight in a cool place. Then the rhizome is washed, cut thinly and thinly and poured with a mixture of 100 ml of vinegar, two teaspoons of sugar and two tablespoons of water. This mixture should ripen for a week in the refrigerator. The question is which vinegar to take. Experts advise using Japanese, after all, a national dish. In the most common rice vinegar, ginger will be white, but it is customary to give this product a pink color, so you can add a teaspoon of plum juice to the marinade or use umezu plum vinegar. And you can take wine or balsamic vinegar. In them, ginger will turn pink on its own, without additives. Sometimes pickled ginger makers use beetroot juice or - oh horror! - food colorings. There is another type of pickled ginger called gari. Gari is prepared only from a young rhizome, which, even in rice vinegar, acquires a soft pink color. If you buy gari in a store, read the label carefully, this product should not contain dyes, not even plum juice. Gari is not a food or a spice, it is meant to overpower the taste of the previous dish. Gari is served with sushi and chewed in small pieces to better appreciate the taste of each new type of fish. Other gingers. The genus Ginger has 80 species, some of which are edible. The rhizomes of ginger zerumbet (Zingiber zerumbet) are eaten. In India and Thailand, the rhizomes of purple ginger (Zingiber cassumunar) are used as a spice; it also has anti-inflammatory and analgesic effects. The northernmost of the gingers, the Japanese ginger (Zingiber mioga), is grown for its edible flower buds and fragrant shoots. In Japan, finely crushed myogi flower buds are used as a garnish for miso soup and some stir-fried vegetables. In Korea, kebabs are fried from ginger buds strung together with pieces of meat. Author: Ruchkina N.
Pharmacy ginger, Zingiber officinale. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Pharmacy ginger, Zingiber officinale. Tips for growing, harvesting and storing
Common ginger, also known as true ginger, is a herb that originates from the tropical regions of Asia. Its rhizome is used in cooking and medicine. Tips for growing, harvesting and storing ginger: Cultivation:
Preparation and storage:
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