Ginger is a perennial crop with its origin being traced to the Asian continent. During growth, the plant attains a height of one meter at full maturity. Underneath, the plant produces rhizomes, also referred to as ginger or ginger roots. The leaves formed by the plant are strap-like, thin, and with a light green pigment. Originally, ginger rhizomes can be traced to the Monsoon forests.
Flower buds that the plant produces are white and pink in color, and when they blossom, they make yellow flowers. The flowers are very beautiful. Thus, they are often used as landscaping in homes located in subtropical regions. Harvesting of the roots is done when the stalk starts to wither. Since the root can start sprouting it is scalded or washed and scraped. This often kills it.
The optimum condition for the plant to grow is a climate free of frost and an annual rainfall of 1500 millimetres. In case rain is insufficient, one ought to supplement it by means of irrigation. The soil type should have a loamy or alluvial texture and properly drained. High fertility ensures the best performance and one is advised to complement this using well-rotten composite manure. A common phenomenon to avoid and prevent is waterlogging as this kills the plant.
In 2016, the world produced a total of 3.3 million tons of ginger. The largest producer is India, which is followed by Nigeria, China, and Indonesia. India accounts for about 34 percent of the total world production. The current level of production has been growing gradually and is expected to continue growing at a steady rate. Other countries are also joining the product. This will see production grow a lot in the next few years.
Ginger can be used for many purposes, specifically for medication and as a spice. A mild taste comes from fleshy and juicy substance that comes from young rhizomes. Herb tea can be obtained from rhizomes where they are added into boiling water. Herb tea is usually mixed with honey. From the plant, wine and candy can also be made. Various recipes are also flavored by this plant. They include beer, cookies, crackers, and bread.
In a raw state, the composition of water in the root is at 78 percent, carbohydrate at 18 percent, fat making up 1 percent, and proteins make two percent. The plant offers 80 calories per gram. Other minerals making up the plant are vitamin B6, manganese, dietary minerals and magnesium. The amount of minerals in a powdered tablespoon of rhizomes is negligible.
No known side effects are associated with consumption of the product. Nonetheless, it is recommendable to avoid its consumption when on certain medications. Such include, nifedipine, a cardiovascular drug and warfarin, an anticoagulant. Through interaction the substance interferes with these drugs in the system.
Proponents of this substance claim that is can be used to treat a large number of clinical conditions such as nausea and vomiting. Pregnant women are also encouraged to use it for various reasons. However, there is no evidence that proves clinical usefulness of ginger in any way. Thus, more research is needed to prove the claims made by proponents.
Flower buds that the plant produces are white and pink in color, and when they blossom, they make yellow flowers. The flowers are very beautiful. Thus, they are often used as landscaping in homes located in subtropical regions. Harvesting of the roots is done when the stalk starts to wither. Since the root can start sprouting it is scalded or washed and scraped. This often kills it.
The optimum condition for the plant to grow is a climate free of frost and an annual rainfall of 1500 millimetres. In case rain is insufficient, one ought to supplement it by means of irrigation. The soil type should have a loamy or alluvial texture and properly drained. High fertility ensures the best performance and one is advised to complement this using well-rotten composite manure. A common phenomenon to avoid and prevent is waterlogging as this kills the plant.
In 2016, the world produced a total of 3.3 million tons of ginger. The largest producer is India, which is followed by Nigeria, China, and Indonesia. India accounts for about 34 percent of the total world production. The current level of production has been growing gradually and is expected to continue growing at a steady rate. Other countries are also joining the product. This will see production grow a lot in the next few years.
Ginger can be used for many purposes, specifically for medication and as a spice. A mild taste comes from fleshy and juicy substance that comes from young rhizomes. Herb tea can be obtained from rhizomes where they are added into boiling water. Herb tea is usually mixed with honey. From the plant, wine and candy can also be made. Various recipes are also flavored by this plant. They include beer, cookies, crackers, and bread.
In a raw state, the composition of water in the root is at 78 percent, carbohydrate at 18 percent, fat making up 1 percent, and proteins make two percent. The plant offers 80 calories per gram. Other minerals making up the plant are vitamin B6, manganese, dietary minerals and magnesium. The amount of minerals in a powdered tablespoon of rhizomes is negligible.
No known side effects are associated with consumption of the product. Nonetheless, it is recommendable to avoid its consumption when on certain medications. Such include, nifedipine, a cardiovascular drug and warfarin, an anticoagulant. Through interaction the substance interferes with these drugs in the system.
Proponents of this substance claim that is can be used to treat a large number of clinical conditions such as nausea and vomiting. Pregnant women are also encouraged to use it for various reasons. However, there is no evidence that proves clinical usefulness of ginger in any way. Thus, more research is needed to prove the claims made by proponents.
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