A native of tropical Asia, ginger officinale (Zingiber officinale) -kornevischny perennial height to 1.5 m with narrow and lanceolate leaves compact ears yellow flowers with purple strips. The flowers sit in the axils of green bracts. In autumn fruits ripen -myasistye triple-capsule with seeds.
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They say that an ardent fan of ginger was Confucius himself: the great Chinese thinker to flavor them with all their food. In addition to cooking, this herb is widely used in medicine.
Used parts:
- rhizomes (roots)
Spring shoots and flower buds of Japanese ginger (Z. mioga) popular in Japanese cuisine, and ginger magenta (Z. cassumar) - cooking in Southeast Asia.
location
Ginger is grown only in tropical and subtropical climates: he can not stand frost. Best of all it is growing on a nutrient, moist, well-drained soil.
reproduction
Parts of the rhizome with a single or two kidneys.
Care
Do not let the soil dry out.
Pests and diseases
Most often affected by root rot.
Harvesting and storage
The rhizomes are dug in late summer - early autumn.
Collect clean, thick, firm to the touch rootstock, tightly wrap them in foil and store for several weeks in the refrigerator vegetable container. For longer storage, the ginger can pickle, sugar or pour some spirits (e.g., sherry). Candied ginger or ginger in sugar syrup stored in airtight containers in a cool, dry place for up to 1 year.
If the roots are used for drying, they dig up no earlier than 10 months after planting, the plants.
As demonstrated in clinical trials, ginger - a safe and effective means for the prevention and treatment of nausea. Facilitates he and other symptoms associated with digestive disorders (dyspepsia, intestinal cramps and flatulence).
As "hot, dry" plant, ginger is used as the common cold, to stimulate blood circulation, menstrual pain, cold hands and feet, arthritis and rheumatism. Preventing the formation of blood clots and lowering blood cholesterol, ginger has a protective effect on the heart and blood vessels.
cookery
Tender young ginger roots have a sweet, spicy, moderately pungent taste. The old roots are more fibrous flesh and a sharp and burning taste. Japanese ginger (gari) is widely used as a seasoning for sushi.
In Asia, Africa and the Caribbean kitchen ginger - one of the basic components curry, steamed, soups, salads, pickles, marinades and condiments fruktovoovoschnyh (chutney), it is put in meat, fish and vegetable dishes. Fresh ginger root is used mainly as a spice; candied or chocolate drenched slices of ginger sold as a candy.
Dry ginger has a more pungent flavor than fresh. Minced dried rhizome is added to baked goods, desserts, cakes and ready-spicy mixture. Ground roots and dry ginger oil - widely used food flavors; extracts of ginger used for the manufacture of cordials, liqueurs, ginger beer and ginger ale.
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