GINGER OR MARYANN??

From the “I’m Not Martha” list:

GINGER

* Ginger is commonly used as a spice in cuisines throughout
the world. Though commonly referred to as a root, it is
actually the rhizome.

* In the fresh state, it has a characteristic staghorn-like
appearance; dried ginger is usually sold in form of an off-
white to very light brown powder.

* Originating in southern China, cultivation of ginger spread
to India, Southeast Asia, West Africa, and the Caribbean

* Ginger contains up to 3% of an essential oil that causes
the fragrance of the spice.

* Chinese women traditionally have taken ginger root during
pregnancy to combat morning sickness. The Natural Medicines
Comprehensive Database (compiled by health professionals and
pharmacists), states that ginger is likely safe for use in
pregnancy when used orally in amounts found in foods.

* Ginger ale and ginger beer have been recommended as
“stomach settlers” for generations in countries where the
beverages are made. Ginger water was commonly used to avoid
heat cramps in the United States in the past.

* There are several studies that demonstrate a decrease in
joint pain from arthritis after taking ginger, though the
results have not been consistent from study to study.

* It may also have blood thinning and cholesterol lowering
properties, making it theoretically effective in treating
heart disease; while early studies have shown some efficacy,
it is too early to determine whether further research will
bear this out.

* Ginger may be harmful due to interaction with other medi-
cations, such as warfarin. Ginger is also contraindicated
in people suffering from gallstones, because the herb pro-
motes the release of bile from the gallbladder.

* The tea brewed from this root was an old-fashioned remedy
for colds. The minute my throat begins to get scratchy, I
make Ginger Tea….hot water, fresh ginger (either grated or
thin slices) and honey. works great during allergy season,
too.

* Candied or crystalized ginger is ginger root that has been
dried and preserved with a sugar coating. It is pungent with
a spicy-sweet flavor and is moist and chewy.

To make your own: Bring to a boil 1 1/3 C sugar + 1 C water,
add 1 C peeled and rough chopped ginger pieces, and simmer
for 20 minutes. Strain and dry, then sprinkle with sugar.