Ginger (Zingiber officinale)

Family: Zingiberaceae

Part Used: Rhizome (root)

Flavor/Aroma: Spicy, Warm, Pungent

Energetics: Warming

 

Overview:

Ginger is a widely cherished rhizome known for its distinctive pungent aroma and warming, stimulating qualities. Native to Southeast Asia, it has been cultivated for thousands of years and is prized both as a culinary spice and an herbal remedy. Ginger is celebrated for its ability to support digestion, circulation, and overall vitality

Ginger grows as a leafy perennial that can reach heights of 2–3 feet, with long, narrow green leaves and small yellow-green flowers. The edible rhizome grows underground in a network of thick, knobby roots. Ginger thrives in warm, humid climates with rich, well-draining soil and partial to full sunlight.

Cultivation and Harvesting:

Ginger is native to Southeast Asia, though it is now cultivated in tropical regions worldwide, including India, China, and parts of Africa and South America. Harvesting is typically done 8–10 months after planting, when the rhizomes are mature but still tender. The roots are dug carefully, cleaned, and can be used fresh, dried, or preserved.

Southern Oregon Cultivation:

In Southern Oregon, ginger can be grown in controlled environments such as greenhouses or high tunnels to mimic its native tropical climate. Locally grown ginger is a seasonal specialty, providing fresh rhizomes for culinary enthusiasts and herbalists alike.

History and Folklore:

Ginger has a long history in traditional Chinese and Ayurvedic medicine. It was used to support digestive health, ease nausea, relieve colds and flu symptoms, and improve circulation. Historically, ginger was also valued for warming the body during cold seasons, and powdered or dried ginger was often added to teas and tonics for both flavor and medicinal benefit.  

Modern Applications:

Ginger continues to be used today to support digestive comfort, relieve occasional nausea, and aid in circulatory health. It may be included in herbal formulas for mild digestive upset, motion sickness, menstrual discomfort, and general warming of the body. Studies have also explored its role in supporting immune response and as an antioxidant-rich food.

Uses and Preparations:

Tincture: 

2–4 mL per day, or as directed by a practitioner. Tinctures can have a strong, spicy flavor; mixing your dose into a glass of water or tea can make it more palatable. 

Tea:

Fresh or dried ginger rhizome can be sliced or grated and steeped in hot water for 5–10 minutes to make a warming, spicy tea. Adding honey, lemon, or other herbs like cinnamon or peppermint can enhance flavor and support comfort. Ginger tea is a gentle way to enjoy ginger’s traditional digestive and warming benefits.

Recommended Usage:

It is important to remember that some bodies may react differently than others when using herbal products. Our recommended usage amounts are designed to be an average dosage only. If you have specific concerns about the usage amount or interaction with other medication, please consult with your doctor or health care practitioner prior to using our products.

Precautions:

Avoid excessive use during pregnancy or in combination with blood-thinning medications unless advised by a healthcare practitioner. Some individuals may experience mild gastrointestinal irritation.

References:

1. Shukla, Y., Singh, M. (2006). Cancer preventive properties of ginger: a brief review. Food and Chemical Toxicology, 45(5), 683–690. https://pubmed.ncbi.nlm.nih.gov/17175086/
2. White, B. (2011). Herbal Medicine: From the Heart of the Earth.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.