Ginger (Zingiber officinale)

Traditional use

Ginger originates in maritime Southeast Asia and is one of the earliest cultivated plants. It has been used as both food and medicine for thousands of years. It appears in ancient Sanskrit, Chinese, and Ayurvedic texts and has played a central role in Traditional Chinese Medicine (TCM).

In TCM, the dried (Gan Jiang) and fresh (Sheng Jiang) forms of ginger are used quite differently:

• Dried ginger is warming and used for deep internal cold, such as epigastric pain, diarrhoea, vomiting with cold limbs, faint pulse, dyspnea, and cold-induced coughs.

• Fresh ginger is used for external cold symptoms, such as coughs with thin white sputum, early-stage colds, and stomach-related vomiting caused by "cold in the stomach".

Across cultures, ginger has been revered for its ability to stimulate circulation, ease digestion, and dispel cold from the body.

Clinical Discussion

Ginger is a warming, anti-inflammatory, and digestive stimulant rich in active compounds such as gingerols, shogaols, and zingerone:

• Gingerols are abundant in fresh ginger and are responsible for its pungency and anti-nausea effects.

• Shogaols are formed from gingerols during heating and drying, giving dried ginger a stronger warming action.

• Zingerone, milder and sweeter, develops during drying and contributes to digestive and anti-inflammatory properties.

Medicinally, ginger is:

• A well-researched remedy for nausea, especially in motion sickness, morning sickness, and post-operative nausea.

• A digestive tonic that improves absorption, relieves flatulence, bloating, and indigestion.

• Useful in circulatory conditions involving cold hands and feet, poor peripheral blood flow, chilblains, or menstrual pain.

• Effective for arthritic and muscular pain due to its anti-inflammatory and warming actions.

• A respiratory aid in the form of fresh ginger tea, helpful for coughs, sore throats, and mild fevers.

• Shown to help lower blood cholesterol when taken in small daily doses (e.g. 2g/day of dried ginger).

In formulas, ginger tincture is often added in small amounts to enhance the absorption and bioavailability of other herbs.

Cultivation/Harvesting

Cultivated ginger is a sterile perennial, meaning it does not reproduce by seed but propagates through its rhizomes (root pieces). It prefers warm, humid conditions, rich, well-drained soil, and partial shade.

• Plant sprouted rhizome pieces in spring after frost risk has passed, either in containers or sheltered ground.

• Keep well-watered and feed regularly with organic compost or mulch.

• Ginger takes 8–10 months to mature. Harvest when the leaves begin to yellow and die back, typically in late autumn.

• Carefully dig up the rhizomes, wash, and dry for storage or immediate use.

Fresh ginger can be stored in the fridge or freezer, while dried ginger should be kept in an airtight jar away from heat and light.