Ginger is perennial tropical herb that grows out of an underground stem called the rhizome. It belongs to the plant family Zingiberaceae. The succulent rootstock or rhizome is thick, fibrous and light brown or whitish in colour. It is aromatic and generally used for flavouring or seasoning food. The leaves are linear, sessile or stalkless, long and smooth. The flowers that grow on spikes are white with purple streaks. The plant grows to a height of about 0.6- 1.2 metres. India is a large producer and exporter of this widely known and precious rhizome.
MEDICINAL USE:
* Disorders of the digestive system, rheumatism, piles, pulmonary diseases, neuralgia, urticaria or an allergic skin condition and amenorrhoea.
* Chronic rheumatism.
* Colds, influenza and flatulence.
* Cough, asthma, oedema, dyspepsia or indigestion, stomachache or colic and vomiting.
* Toothache.
* Sore throat.
* Sinusitis.
* Boils.
HOW TO USE:
* The infusion of the rhizome is used to take care of disorders of the digestive system, rheumatism, piles, pulmonary diseases, neuralgia, urticaria and amenorrhoea.
* The pounded rhizome, mixed with castor oil, is applied over the area affected by chronic rheumatism.
* The infusion of the rhizome will also take care of colds, influenza, flatulence, cough, asthma, oedema, dyspepsia, stomachache and vomiting.
* Make a paste of a piece of dry ginger with some salt and apply over the painful gum and tooth.
* To cure sore throat, chew a small piece of fresh ginger, allow it to stay in the mouth for a while and swallow slowly. If it is too acrid, it could be taken with a teaspoon of honey.
* For sinusitis, inhale the steam from a tea of ginger and eucalyptus leaves.
* Make a paste with equal quantities of dry ginger and turmeric powder and apply this on the boils.
PARTS USED:
The succulent rhizome.
DOSE:
Normal Dosage For:
Adults: 4 or 5 cups a day.
Aged 6 to 9 years: 2 cups a day
Aged 2 to 5 years: 1 cup a day
1 to 2 years: 1/2 cup a day
Below 1 year: 1/4 or less cup a day
A Useful Table for Quick Measurements:
1 tbsp = 5 grams (green herb)
1 dessertspoon = 2 grams (dry herb)
1 teaspoon = 25 drops
1 cup = 16 tbsp
1 litre = 7 or 8 cup