Ginger

Ginger has been used in traditional Chinese medicine for more than 2000 years and was brought to Europe by the Romans. By the 9th century it was included at every table setting like salt and pepper, and by the 19th century it was commonly placed on bar counters in English pubs and sprinkled into beer or ale - hence the origin of ginger ale. In the west, ginger is associated with sweet treats like ginger bread, ginger biscuits and ginger snaps, and it's used in puddings, jams and preserves. Fresh ginger is essential to Asian and oriental cooking but it's used in savoury dishes, while the dried, ground ginger is a main ingredient in many curry powders.

Ginger is a reed-like plant that grows up to a metre tall and produces small yellow flowers but it's the knobbly root or rhizome that is used to make the spice ginger. Ginger is either available ground or as whole tubular hands and is commonly known as the 'secret ingredient' because its flavour marries well with other herbs and spices. The mature root is brown and firm, while the inside is white, pale yellow or light green. In some varieties it can also be red. Powdered ginger tastes very different to fresh ginger and is a buff coloured ground spice made from the dried rhizome and is used in curries, chutneys, pickles and salads.

Health Benefits: Ginger helps to relieve all types of sickness and nausea. It's commonly used as a digestive aid and relieves indigestion, gas pains and stomach cramps. It also has anti-inflammatory properties and helps combat poor circulation. As an essential oil it's used to relieve aching muscles and joints.