veg

Ginger plant

Ginger is a tender creeping perennial that is grown for its aromatic and flavourful rhizomes, the fleshy stems of the plant. It is the same family as turmeic. The plant produces long, slender, lance-shaped , leaves that grow to a height of 0.6-0.9m. Propagation takes place by planting fleshy stems in a rich, moist, well-drained soil. Grows best in lightly shaded areas and beging to grow in about 10 days. Ready to harvests in 9-10 months.
Most often associated in Chinese cuisines and used fresh in soups, stir-fries,curries, chutneys, pickles, dressings, marinades, beverages and in desserts and confections.
Ginger is one of the few spices to have virtually all of its medicinal value claims verified. The use of ginger as a medicine predates its use as a culinary spice. It has been found to successfully treat motion sickness, postoperative nausea, malaria, coughs and migraines. Ginger extracts have been found to improve blood cholesterol levels and elevate low blood pressure. Gingerols, the chemicals responsible for ginger’s heat are helpful in treating pain and fever, and its volatile oils may have a positive effect on cold and flu viruses.