GINGER
Characteristics and History
 Ginger leaves have sharp edges in the form of spears and it smells like cinnamon. The flowers are colorful and mostly clustered. The roots of the plant carry starch, resin and volatile fats. The roots are flat and grayish in color. They have strong aromas and a bitter taste.
Since the first Age, ginger has been used in China and India. According to Dioskorides and Plinius , who do not know that it is coming from India, this plant has been promoted to the Greek by Persians. Ginger took great parts in the Roman food culture. The use of Ginger in Middle Age Europe was as widespread and expensive as the black pepper.
Cultivation Locations
The mainland of ginger is Asia, but it is planted I many tropical zones like India and West Africa. It is planted only in closed planting areas in our country. It prefers the humid climate and watery locations.
Uses
Ginger may be used against nausea, gases and colic. It is efficient for traveling vomits. Thanks to its antiseptic effect, it may be used for the stomach, intestine infections and even for food poisoning. The ginger stimulates the blood circulation and thus provides the blood to reach the surface zones easily . As to this character, it may be used in frosts for the warming of the hands and the feet. Besides it normalizes high blood pressure. It has perspiring and fever reducing effects. It has warming and relieving effect in coughs, gripe, cold and other respiratory system diseases. Besides whets appetite and may be used against constipancy .
How and where to use?
As ginger tea: half desert spoon of ginger grinded in grinder is added to one glass of cold water, warmed in low temperature until boiling temperature, boiled for 5-6 minutes and filtered. One glass of fresh steeped tea should be drunk without cooling.
A very efficient plant, especially for weak and nervously effected stomachs. Ginger may even be used by the stomach ulcer patients.
Storing Conditions
Stored in +13 C , %60 humidity, in cool but not cold places.
Nutrition Facts
Fresh ginger has high nutrition facts as to lB6C, Calcium, Iron, Magnesium, Phosphorus, Potasium, Manganese and Fiber.
Product Calendar |
|
Zencefil |
| January |
|
| February |
|
| March |
|
| April |
|
| May |
|
| June |
|
| July |
|
| August |
|
| September |
|
| October |
|
| November |
|
| December |
|
|
