Ginger
is a wonderful addition to your cooking and has a wide variety of
medicinal benefits, including broad-spectrum antibacterial, antiviral,
antioxidant and antiparasitic properties
Growing
your own ginger is a simple way to ensure you always have this
medicinal wonder worker on hand, and will provide you with something you
won’t get at the store — so-called “stem” ginger, which has its own
culinary uses
Stem
ginger — the fresh-from-the-ground rhizome — has a warm, delicate,
almost floral flavor, devoid of ginger’s usual fieriness. As the root
dries and develops that papery outer surface, it becomes “hotter”
Growing
ginger is really easy, and can be done either in a container, kept
indoors or out or directly in your garden bed. All you need to get
started is a fresh leftover piece
To
propagate, start with a firm, plump piece with smooth skin and visible
eyes — tiny yellow tips on the rhizome that will eventually develop into
new sprouts. Root is ready for harvest in six to eight months
By Dr. Mercola Ginger is a
spice well worth having on hand at all times. Not only is it a
wonderful addition to your cooking (and can be used in a number of
beverages) but it also has a wide variety of medicinal benefits,
including broad-spectrum antibacterial, antiviral, antioxidant and antiparasitic properties.
It's a rich source of antioxidants including gingerols, shogaols and
paradols, all of which have documented anticancer activity.1
Furthermore, because ginger helps prevent the toxic effects of many
substances (including cancer drugs), it may be useful to take in
addition to conventional cancer treatments.2
Sampling of Ginger's Health Benefits
Ginger has also been shown to:
• Enhance the bronchodilation in asthmatics • Improve
blood glucose, triglyceride, total cholesterol and LDL cholesterol
levels in diabetics. It also benefits diabetics by inhibiting
carbohydrate metabolism and improving insulin sensitivity3 • Relieve motion sickness, morning sickness in pregnant women4 and general nausea and upset stomach
Made into hot tea, ginger releases the compounds gingerol and
protease, bringing a rush of comforting warmth that actually increases
cardiovascular circulation. Its potent anti-inflammatory effects make
it a particularly valuable tool for all sorts of pain relief. For
example, research has shown it can help:
• Reduce knee pain associated with osteoarthritis5 • Decrease muscle soreness in athletes6 • Relieve menstrual pain in women as effectively as ibuprofen7 • Reduce severity of migraine headaches as well as the migraine medication Sumatriptan, and with fewer side effects8
Grow Your Own Ginger for a Never-Ending Supply
Growing your own ginger is an easy and inexpensive way to ensure you
always have this medicinal wonder worker on hand. Growing your own
will also provide you with something you won't get at the store —
so-called "stem" ginger, which has its own culinary uses. As noted by
The Guardian:9
"Dug straight from the ground the rhizomes are butter yellow
with a pink blush. Their flavor is not fiery and drying but warm and
delicate — almost floral. Even their texture is crisp and light, like
an apple, resulting in a crop that is eaten more like a vegetable than a
spice.
Highly prized in the Asian-Pacific region, stem ginger is
traditionally sliced finely and served as a fresh condiment with fish
or chicken dishes, or added to salads and salsas. Thin slivers are a
revelation stirred into juices and drinks. Steep it in sugar to create a
syrup to lace desserts and you will wonder why you've never grown it
before."
Shogaols are the chemicals responsible for the "hotness" of the
ginger, and the flavor difference between regular "root" ginger and
fresh "stem" ginger comes down to the fact that the latter is nearly
devoid of shogaols. These chemicals develop through a chemical reaction
that occurs when the rhizome starts to dry out and the outer skin
starts to develop that papery appearance. This is why you'd be
hard-pressed to ever find stem ginger for sale commercially. The only
way to get it is to grow your own, and dig some out as you need it.
How to Grow Ginger Indoors or Out
Growing ginger is really easy, and can be done either in a
container, kept indoors or out or directly in your garden bed. Most
growers tend to favor containers, as it's easier to control the soil
and moisture that way; plus, you can easily move it if it needs more or
less light or heat.
All you need to get started is a fresh and healthy-looking leftover
piece. Ideally, look for a firm, plump piece with smooth skin and
visible eyes — tiny yellow tips on the rhizome that will eventually
develop into new sprouts. Here are some tips to propagate ginger.10
While you could potentially grow it at any time of the year, it tends
to grow best if planted sometime between spring and fall; April through
May tends to be ideal if growing them outdoors.
1. If using a store-bought piece to
propagate your ginger, or if the piece you're using seems a bit dry,
soak it in warm water overnight. If pressed for time, three hours of
immersion will typically suffice. When replanting a really fresh piece,
such as a freshly harvested rhizome that still has the plant stem on
it, you can forgo this step. 2. Plant
it in a well-draining pot filled with quality potting soil mixed with
plenty of organic compost. California Gardening suggests using a ratio
of 90 percent compost and 10 percent potting mix. The Spruce suggests
adding worm castings. If using a 5-1-1 potting mix, be sure to add a
complete vegetable fertilizer. For instructions on how to make a 5-1-1
mix, see the following video. Alternatively, you can plant them
directly into your garden bed, provided you've made the appropriate
soil amendments.
If you have a larger piece of ginger, go ahead and cut it into
smaller bits. As shown in the featured video, simply press the ginger
pieces into the soil, making sure the eyes face toward the surface,
then cover with a light layer of soil (just enough to cover the eye
without burying it). 3. Water well,
cover the pot with a clear plastic bag to raise the humidity level and
place it in a spot with partial sunlight. Mist regularly to maintain
moisture. Should the root dry out, its growth will be permanently
stunted. On the other hand, you'll want to avoid overwatering, as soggy
soil will encourage rotting. So, keep soil moist but never soaking wet.
A drip-irrigation system can be helpful.
The Spruce also offers the following trick to raise the humidity level:11
"[P]lace your pot on a tray of small stones. Keep the tray full of
water. This way it is always evaporating and adding moisture right
directly to the plant's area." If your soil is overly wet and you need
to improve drainage, add some perlite or vermiculite into the mix. 4. Once
green tips start to sprout — which may take up to a month, depending
on the temperature — remove the bag and keep it in a warm room with
plenty of natural light. An ideal temperature is right around 75 degrees
F. You can expect to begin harvesting the rhizome in six to eight
months.
Harvesting Guidelines
If you planted your ginger in the spring, it'll be ready for harvest
in the fall. While you can certainly dig around the rhizome to check
its size, the easiest way to assess whether it's ready for harvest is
to look at the size of the plant stems. The root is ready for harvest
when the stems have reached a height of at least 3 to 4 feet. The
taller the plant, the larger the root.
You have two options when it comes to harvesting. You can either dig
out the entire root, or simply snip off a piece for immediate use,
leaving the rest. If you want mild-flavored "stem" ginger for a
culinary twist, harvest only what you need each time as the root will
become "hotter" as the outer skin begins to dry out.
Remember to save some pieces to repropagate your ginger plants.
Either select a plump, firm piece and cut in to smaller pieces, as you
did before, or simply replant smaller rhizome pieces still attached to
the plant stems. This way, you'll be able to maintain a continuous
supply of ginger year-round. In winter months, you could simply bring
the pot indoors.
Storage Tips
Fresh ginger will keep for at least three weeks in the refrigerator.
To maximize shelf life, place a whole, unpeeled piece in a resealable
plastic bag; squeeze the air out and place it in the crisper drawer.12 If the piece has been cut or peeled, blot the moisture off with a paper towel before storing.
If left out on the counter, it'll dry out within days. Once the
ginger starts to wrinkle, it will have lost much of its flavor and
medicinal potency. Grated ginger can also be frozen for about six
months, saving you a bit of time and cleanup when cooking. To freeze
ginger:13
Peel and grate the ginger
Place scoops of ginger (in whatever measurement is most convenient
for you, say teaspoon- or tablespoon-sized dollops) on a
parchment-lined tray
Place the tray in the freezer until the dollops are frozen solid, then transfer the dollops to an airtight container
How to Use Ginger
Ginger is a versatile addition to soups, sauces, marinades and a
number of other dishes, from baked apples to stir-fried vegetables. To
get the most of its complex, flavorful nuances, add ginger at the
beginning of your cooking as well as toward the end, and peel it as
little as possible. You can even use ginger in baked goods and
desserts! An article in Serious Eats lists no less than 19 different
ginger dessert recipes.14
A cup of tea, of course, is one of its hallmarks, not just for
pleasant flavor, but also for its soothing, warming qualities. To make
ginger tea, simply peel the ginger and steep a couple of thin slices in
hot water for several minutes. A little goes a long way, so start with
just a slice or two. Following are a couple of creative ways to
incorporate ginger into your diet.
Slice the cucumbers thinly, and place in a large bowl. Using your
hands, toss cucumbers with 1/2 cup sea salt. Lightly squeeze the slices
as you toss. Cover and let sit at room temperature for one hour. The
salt will draw the water content out of the cucumbers.
Pour the cucumbers and liquid into a colander to drain. While in
the colander, use your hands to squish out as much water as possible.
Return cucumbers to bowl.
Add the vinegar, stevia, salt, pepper and ginger. Toss to combine. Cover and refrigerate 12 to 24 hours.
Remove from refrigerator and taste. It should be tart with a bit of
sweetness and spice. Adjust flavors if necessary by adding more stevia
or pepper. If it tastes watery, drain some liquid and add more
vinegar.
Coconut and Ginger Kefir Recipe
Ingredients; makes 3 cups
• 3 young coconuts • Kefir starter culture (alternatively, use one or two probiotic capsules) • 1 tablespoon finely grated fresh ginger
Note: It's important to use fresh coconut water from young coconuts. Store-bought coconut water will not work as it is pasteurized, which will prevent fermentation.15
Instructions
1. Open the coconuts by cutting the top
of the shells on each side. Strain the coconut water into a sterilized
jar and set aside. 2. Add the kefir starter or contents of
probiotic capsule(s) to the coconut water, then add the ginger. Using a
non-metal spoon, stir the mixture.
3. Cover the jar with a piece of
muslin and tighten the cloth with a rubber band. Place the jar inside
your pantry, or on top of the kitchen counter in a dark area for 24 to
48 hours to allow the mixture to ferment. The kefir will be ready when
the water turns from a relatively clear to a cloudy white appearance.
4. You can taste test the kefir
after 24 to 30 hours of fermenting. Pour some into a glass — do not
taste directly from the bottle. The kefir should taste sour, with no
sweetness left, like coconut beer. Some batches are fizzier than others,
but all are beneficial. If it still tastes a little sweet, place it
back in the pantry for the remaining recommended fermentation time.
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