Herbs of the Holyland by Nissim Krispil

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Ginger root
Common name:

Ginger root

Synonym name:

Hebrew name:

זנגביל רפואי

Scientific name:

Zingiber officinale



Arabic name:

الزنجبيل זנג'ביל

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perennial plant
0.6-1.2 m
Flowering color:
Flowering period:
Growing areas:
Nowadays there are more than 50 varieties of ginger that are sold all over the world. Most of them are grown in India, Jamaica, and China and in African cuntries. The ginger is marketed in many forms: fresh and green, syrup, essential oil and dry powder.
 The ginger is an herbaceous perennial plant that can grow up to one meter and creates a thickened rootstock. The rootstock contains essential oil that helps to remove mucus from the respiratory system. In the folk medicine the ginger is used for: expansion the Superficial blood vessels of the skin, clean the respiratory tract from phlegm and to relieve digestion problems.
Chop fresh ginger root finely, add two cinnamon sticks and 5 cloves buttons. Boil the mixture in 2 liters of water about 10 minutes, sweeten with honey and drink as much as possible. This decoction is Wonderful for removing accumulated phlegm in the airways. 
For stomach aces, Flatulence or diarrhea you can pour one teaspoon of ginger into a glass of water and drink it.  
Ginger is mentioned in the rabbinic literature as a valuable food and medicine and it was one of the foods that were sent in Purim holiday packets (Megillah 7, 72). 
 A free translation from Aramaic tells about the ginger s: "Whatever is good for one disease could be sever for other illness, except fresh ginger and long pepper" (Pesachim 42).
It's Latin name comes from Sanskrit - Singbra (ginger), which means in the shape of an antler, because it's similarity to rams horns. 
Dioscorides the greek physician, pharmacologist and botanist, from the first-century AD, the author of the famous ancient herbal book: De Materia Medica; marks the effectiveness of the ginger for worming the stomach, helping the digestion and a medicine to treat food poisoning. 
The IsraelyYemenites mix ginger with cinnamon as a remedy to strengthen the eyesight, and mixed with honey to treat cough and phlegm and to strengthen virility. The Cochin Jews used to squeeze the fresh root, mix the juice with cognac and salt and drink it as a treatment for diarrhea. Ginger juice was also used as a compress for headaches and ginger steeping helped against vomiting. 
The Jews of Persia grind ginger and compress the ginger powder into a tooth that hurt for relieving the pain.
The ginger is also used as a spice for scenting wine, beer, liquor, and seasoning soup, pudding, pickles, Pastries, and as an important component of curry mix, pies, oriental meat dishes, sauces and quince vinegar.