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Bot.: Zingiber officinale

Chinese name: Gan jiang

Healing power:
Ginger already has been known by the Chinese

- as aphrodisiac to increase potency.

- Ginger also has got digestive promoting properties. It stimulates the metabolism, so that it can be used as slimming agent.

- Ginger is used for flatulence,

- diarrhea,

- stomach upset,

- dysentery,

- Ginger works pain-relieving,

- lowers the blood pressure,

- calms,

- waters blood,

- lowers fever,

- Ginger supports the protection of the cells,

- purifies tissue,

- promotes renewal of the cells,

- promotes the blood circulation of the skin,

- stimulates the metabolism of the skin,

- is used for nausea,

- promotes circulation,

- for cough,

- haemorrhoides,

- malaria,

- rheumatic pain,

- acute inflammation of the resticles,

- stomach and duodenum ulcers,

- food poisoning,

- travel sickness,

- Ginger works antispasmodic,

- antiseptic,

- sudorific,

- expectorant,

- vasodilatory.

How to use:
The fresh or dried roots, called rhizomes, are chopped and drunken as tea. You need 1 dessert spoon Ginger for one cup. Drink the tea several times a day. It tastes a little bit spicy. Normally Ginger is used as a spice. Arabian traders brought it to Europe. Here it is used in marmelades, as a traditional baking and pudding spice, for Gingerale. Oil of Ginger is prominent in liqueur industrie. Pieces of Ginger are candied. Even in numerous savoury dishes of meat, poulthry and fish it is important in India and increasing in Europe.

Description of the plant:
Ginger is a herbeceous perennial, which natural habit is South Asia. Nowadays cultivation takes place in Africa, Westindia, Australia, Southchina, Japan, Jamaica and Hawai. Ginger gets leaves up to 1 m long and small with yellow flowers and a crimson labium.
Ginger belongs to the family of the Zingiberaceae and is used in traditional Chinese medicine. Ginger is responsible for the organs heart, lung, stomach and spleen.
The taste belonging is hot, the energy warm.

Propagation:
The rhisomes are propagated vegetatively. They can be cut in order to get layers.

Ingredients:
Essential oil with zinggiberol and zingiberen
Amino acids
Shogaol
Zingeron
Gingerol
Trace elements
Protein
Starch
Fat
Resins
Minerals
Vitamins a and niacin

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