Apropos to my current situation of first trimester nausea, I'd like to believe that I am single-handedly keeping the ginger industry afloat.
I don't know what it is in ginger that helps with nausea but I have to say that when it works, I am most thankful.
Native to India and China, Ginger has been a part of these culture's traditional medicines for centuries and since they see food and medicine as one in the same, it is well integrated into their cuisine.
Ninth century Europe embraced ginger as a culinary table spice and you would find it on the table at most every meal the same as you would find salt and pepper today.
Ginger was one of the treatments used against the Plague in medieval times and was quite a hot commodity in Renaissance trade. Come 19th century the good old English pubs and taverns offered up small containers of ground ginger for patrons to sprinkle in their beer.
I guess we can thank these British brew sloggers for inventing the first ginger ale. The charming Sussex country side also saw some unique uses for this "spice" as the farmers discovered that a pinch of ginger in a lazy horses backside gave a whole new meaning to "giddy Up".
Apparently ginger also has aphrodisiac qualities when taken either internally or applied as a scent externally and if that doesn't work then you may try chewing it to expel evil spirits as they do in the Philippines.
One thing I do know is that it is a diaphoretic which means it kicks your sweat glands into high gear and if you need to sweat something out then this is your trick to break a fever and purge toxins.
Today ginger is most commonly used as a digestive aid as it increases your production of saliva and digestive juices thus relieving indigestion, gas pains, cramps and diarrhea. It is also an effective and natural remedy in treating nausea from morning sickness (they need to change this to anytime of the day sickness) and motion sickness.
Some even claim it works better than over the counter meds in curbing motion sickness without the drowsiness that often accompanies anti nausea meds.
Ginger also has anti-inflammatory properties that help to relieve pain in certain illnesses and it works great in treating respiratory problems like asthma and bronchitis by loosening and expelling phlegm from your lungs.
In North America we were raised with dried ginger used mainly in baked goods like ginger snaps and of course, gingerbread.
However, I would encourage you to purchase a nice chunk of fresh ginger and keep it in a dry place or freeze it and shave some of as needed. If you wish to master Asian cookery then a good stock of fresh ginger is essential as it is a main ingredient in many curry dishes, chutneys, chinese meat dishes and so on.
Sometimes the roots produce tender green off shoots that can be finely chopped and added to your green salad for a bit tang. Having a jar of pickled ginger is also a good idea as it is a nice accompaniment to satays and sushi.
However you decide to use this spice know that you have a beneficial root that packs a lot of heat.
Ginger Carrot Soup
Ingredients
3 tablespoons of butter, or a few of splashes of olive oil (or half of each)
Small pinch of salt
1 pound carrots, chopped
1 medium onion, chopped
1 stalk of celery, peeled and chopped (peeling gets rid of the "strings")
1 teaspoon ginger, chopped or grated (what would a carrot ginger soup recipe be without it!)
5 cups chicken broth or stock; or use vegetable stock for vegetarian version.
Zest of half a lime
Juice of one lime
Preparation
Heat butter or oil in soup pot on medium low. Add onions, carrots, celery and salt. Saute until onions and carrot are soft. Add ginger. Cook for a minute or two more. (If ginger is chopped instead of grated, add it earlier). Add broth, cook for 5 to ten minutes at a low boil.
Use blender, food processor or hand-held immersion blender to puree the soup. Add lime zest and juice. Chill (or not) and serve.
