• Aromatic, pungent and spicy, ginger adds a special flavor and zest to beverages and many fruit and vegetable dishes.
  • Fresh ginger root is usualy available year round in the produce section of your local market.
  • Ginger is the underground rhizome of the ginger plant with a firm, striated texture.
    The flesh of the ginger rhizome can be yellow, white or red in color, depending upon the variety.
  • It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.
  • Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.
  • It is a herbaceous perennial which grows annual pseudostems about one meter tall bearing narrow leaf blades.
  • Ginger is an adaptable tropical plant and grows throughout much of Southeast Asia and West Africa.
  • Ginger plants spread and emerge from rhizomes, the thick fleshy root-like structures you are accustomed to seeing in the produce section of the market.
  • The leaves are usually lance-shaped or oblong, deep green, and glossy.

Taking ginger for motion sickness seems to reduce feelings of nausea, but it does not appear to prevent vomiting. Ginger is safe to use during pregnancy, to relieve nausea.


During cold weather, drinking ginger tea is good way to keep warm. It is diaphoretic, which means that it promotes sweating, working to warm the body from within. This makes a soothing natural remedy for a cold or flu.

The phenolic compounds in ginger are known to help relieve gastrointestinal (GI) irritation, stimulate saliva and bile production, and suppress gastric contractions as food and fluids move through the GI tract. At the same time, ginger also appears to have beneficial effects on the enzymes trypsin and pancreatic lipase, and to increase motility through the digestive tract.