Ginger Root
zingiber officinale

Ginger Magick
'herb of the Moon'

Legends, Myths and Stories
Ginger is an ancient herb native to Asia.

It is produced commercially in Jamaica, Africa, Japan,
China, India, and the Dutch East Indies;
the best is reputed to be that of Jamaica.

The Chinese have been using ginger for more than 2,000 years.

The Japanese serve ginger slices between sushi courses
to clear the palate and aid digestion.

In China, the poorer classes test food by tossing
a slice of fresh ginger into their cooking pot.
They claim that if the root turns a dark color the food is bad.

Marco Polo mentions ginger in his unbelievable narrative
of the 13th century.

The Spaniards brought the first ginger plants to the New World
in the early part of the 16th century.

The finest roots today come from Jamaica.

If ginger is grown in greenhouses, it may bloom and produce
an exotic and interesting flower
that looks somewhat like a miniature pineapple.

Ginger root adds an agreeable zest to many beverages.
The root is used in wines, liqueurs and soft drinks.

Dry ginger is a better stimulant and expectorant;
fresh ginger is a better diaphoretic,
better for colds, cough, and vomiting.

The following is a quote from the book
"Old Ways Rediscovered" by Clarence Meyer.
"Recipe for ginger beer
from The Illustrated London Cookery book (1852):
Pour 2 gallons of boiling water on 1/4 lb. of cream of tartar,
1 oz. of sliced ginger, 2 lbs. of sugar; let it stand 6 hours,
then add 2 tbsp. of yeast, let it stand 6 hours more,
strain through fine strainer, put it into stone bottles,
tie down the corks, and it will be fit for use in 24 hours."

Another old-time favorite was the ginger tissane:
made by steeping 1/2 tsp. root in 1 cup boiling water,
keep saucer over the cup while steeping.

Strain when only warm and sip as needed.
If desired, sweeten with honey.

Natives of the West Indies add a dash
of nutmeg or 1-2 cloves to the tissane.


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