Ginger is sometimes called "gingerroot"; however, it is actually a multilobed rhizome, or underground stem. The word "ginger" comes from the Sanskrit sringavera, meaning "shaped like a deer's antlers." Ginger grows to about three feet in height. It is perennial, but it is grown as an annual and is propagated by dividing the roots. Plant shoots appear in ten days and harvest occurs in seven to ten months.

Ginger’s exact origins are unknown, but it is native to the hot tropical jungles of Southeast Asia. Ginger was mentioned in 500 BC in the writing of the philosopher Confucius. Phoenician and Arab traders first introduced ginger from Southeast Asia to Greece and Rome. It was used in the Middle East and southern Europe. Later, in the 13th century, the Arabs introduced it to East Africa and the Portuguese introduced it to West Africa. The Spanish took it to the West Indies, especially Jamaica. In Roman times, ginger was a very expensive com-modity (about fifteen times more expensive than black pepper). In medieval and Tudor England, ginger was very popular as a medicinal and culinary spice. In Renaissance England, because ginger powder was so popular, it competed with salt and pepper on the tables of the wealthy—adding ginger powder helped offset the taste of spoiled meat!

In medieval and Tudor times, ginger was thought to be a preventative against the plague and was included in pomanders and potpourris to dispel odors. Gingerbread was stamped out with molds and sold at fairs. In the late sixteenth century, Queen Elizabeth I employed a full-time gingerbread baker. Gingerbread men, called "gingerbread husbands", were popular at the time. Slabs of gingerbread were even gilded with gold. Honey was originally used to sweeten the dough; later, sugar and molasses were introduced. During the American Revolution, ginger was included in the rations, and crystallized ginger was nibbled at the end of a meal since it was considered to help digestion. Colonial Americans drank ginger tea as well as plenty of ginger beer to warm the body.
Chewing ginger itself has a beneficial effect on nausea. However, eating candied ginger increases nausea because the sugar destroys B vitamins. Ginger is said to be a painkiller, anti-oxidant and disinfectant. Some people take ginger to relieve cramps or convulsions or to soothe coughs and fevers. It is also supposed to be an aphrodisiac.

Cooking with fresh ginger root is very popular, particularly in Indian and Oriental dishes. Cooking fresh ginger will increase its pungency. Sliced ginger is used in marinades and, when used in dishes, it is discarded on the side of the dish as the food is eaten. Grated or chopped ginger root is used in pastes and braised dishes. Finally, shredded ginger is used in fried or stir-fried dishes. As a condiment, pickled ginger is served in Oriental cooking. Ginger is also one of the essential spices in much Western baking, such as gingerbreads, cakes, and pastries. Middle Eastern and European dishes developed using dried rather than fresh ginger because it arrived in that form via the caravan routes. Dried ginger has a different taste than fresh ginger, and one should not be substituted for the other. Ginger can be preserved for several months by chopping and freezing it in a little sherry.

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