Zingiber officinale
planetary ruler: Mars
element: Fire
associated deities: None
magical virtues: Energy, passion, love,
protection, courage
In the darkest days of winter, with the icy winds whistling around the house, the scent of spicy gingerbread and mulled wine come drifting from the kitchen. Where would Yule be without ginger? It goes in the cake, in the incense, and in the food. Ruled by the element of fire, the magical effect of ginger is to stimulate and speed up action, perfect for restarting the Wheel of the Year, stilled for three days at the solstice. Indeed, ginger energises and accelerates all acts of magic, so add it to spells, rituals, incense, charms, and talismans to make them stronger and swifter in action.
As traditional Chinese medicine has it, ginger restores yang, or hot energy. Indeed, the slang meaning of “ginger” implies liveliness and vitality. The “hot energy” it restores has been widely believed to include sexual energy since ancient times, with ginger commonly used as an aphrodisiac. The Kama Sutra, a c. 400 BCE Hindu work on human sexuality, suggested ginger as an effective means of exciting sexual energies, while the Greeks and Romans believed it stimulated male sexual arousal. The twelfth-century abbess Hildegard von Bingen, who wrote knowledgeably about herbal remedies, recommended its use for stimulating the vigour of older men married to younger women, while the University of Salerno in Italy taught that to have a happy and vigorous life in old age, including an active sex life, one should eat ginger. 150 All this makes it suitable for tantric rituals and spells of lust, passion, and love. Add powdered ginger to love philtres, incenses, charm bags, and food shared between lovers.
In ancient India ginger was considered both a physical and spiritual cleanser. They shunned bad-smelling onions and garlic before religious ceremonies but ate ginger as its sweet smell made them acceptable to the gods. 151 According to the Koran, ginger is even on the menu in paradise. 152 Eating ginger before ritual is an act of purification, as well as increasing spiritual and magical energy. If you are lucky enough to be able to grow some ginger and have it flower, you can make your own Ginger Flower Essence to help you release the wounds of the past and realise your unique value within creation.
Ginger is also a protective herb. In parts of the Malay Peninsula, children wore a piece of ginger around their necks to keep harmful spirits away. 153 At the time of Henry VIII in England, it was believed to ward off plague. 154 Use ginger-infused oil to seal talismans of protection, add ginger root or powdered ginger to protection charms, add powdered ginger to protection incense, and use Fresh Ginger Tea as a cleansing ritual wash for tools and magical spaces.
culinary uses
Ginger is thought to originate in southeastern Asia, though it is now cultivated commercially in nearly every tropical and subtropical country in the world. It was one of the first spices traded along the spice routes, 155 initially popular for its medicinal qualities and later as a food ingredient. It was certainly known in England before the Norman Conquest (1066 CE), as it was commonly mentioned in eleventh-century Anglo-Saxon medical texts. Like other exotic spices, it was incredibly expensive, with a pound of ginger equivalent to the cost of a sheep in the thirteenth century, but even so, next to black pepper, it was the most popular spice.
We generally know this spice in two forms: dried, powdered ground ginger and the fresh “root” (actually the rhizome of the plant) with its individual divisions, known as “hands.” Since they may be imagined as resembling hands with knobbly fingers, this is perhaps why the ancient Greeks and Romans thought it grew in the fabled land of the Troglodytes, a misshapen and promiscuous race living on the edge of the earth. 156 Fresh ginger and ground ginger powder have distinct aromas and properties and are used differently in cooking and in both Ayurveda and traditional Chinese medicine. Ginger root contains a large range of phytochemicals, with the pungency of the fresh root attributed to the primary presence of compounds called gingerols, but when ginger is cooked or dried these turn into shogaols, which are twice as piquant, explaining why dried ginger has a greater pungency than fresh ginger. 157 Cooking also produces zingerone, which is characteristic of the ginger flavour found in gingerbread. Queen Elizabeth I of England is credited with the invention of the gingerbread man, which became a popular Christmas treat. 158 The fresh root is used in both sweet and savoury dishes, but the fiery ground ginger is generally used for baking. Don’t be tempted to substitute one for the other in recipes. Fresh ginger is wonderful in stir-fries, curries, sauces, glazes, marinades, ice cream, and all kinds of fruit and vegetable dishes. When buying ginger, look for plump, unwrinkled roots. Store it in the fridge. Replace ground ginger often as it soon loses its piquancy.
If you want to grow ginger at home, you can, but unless you live in a tropical climate it will have to be kept in a warm place indoors. You will often find that the ginger roots you buy from the supermarket will bud and put out a little green shoot. Simply plant this directly into a pot. You can harvest your own ginger rhizomes in about a year.
cosmetic uses
You may recognise the scent of ginger in commercial cosmetics, particularly men’s eau de colognes, but for those of us who like to make our own products, ginger has many benefits. It has antioxidant properties, stimulates circulation to the skin, evens skin tone, and improves skin elasticity, all useful qualities in stopping the appearance of aging. You can use a weekly Ginger Face Mask.
If your hair is thinning, ginger may help as it stimulates circulation. Massage your scalp and hair with Ginger and Cinnamon Massage Oil.
This quality of stimulating blood flow can help in the battle against cellulite. Use a Ginger Body Scrub a couple of times a week.
medicinal uses
actions: analgesic, antibacterial, anticoagulant, antiemetic, anti-inflammatory, antimicrobial, antioxidant, antiparasitic, antispasmodic, antitussive, anxiolytic, cardiotonic, carminative, circulatory stimulant, diaphoretic, hypolipidaemic, thermogenic
Ginger has been used medicinally for thousands of years. It featured in the first Chinese great herbal, the Pen Tsao Ching, reportedly compiled by the emperor Shen Nung around 3000 BCE, 159 and is used in half of all traditional Chinese prescriptions. 160 In Ayurveda it is referred to as Mahaousbadba (“great cure”) and Visbwa Bhesbaja (“universal medicine”). That tells us just how trusted and useful ginger is.
One of the most common traditional uses is in cases of sickness and diarrhoea. In England from the Middle Ages onwards, Ginger Beer was brewed to soothe the stomach, and indeed, it is still used as a home remedy. 161 In fact, doctors and pharmacists will often recommend ginger because it works—it has been shown to be as effective as metoclopramide (an antiemetic drug) in reducing nausea amongst patients receiving chemotherapy. 162 If you are feeling nauseous, sip Fresh Ginger Tea throughout the day. It can also be effective in relieving motion sickness—drink some Fresh Ginger Tea before you set out on your journey, and chew on a piece of Crystallised Ginger while you are travelling.
Ginger’s friendliness to the stomach continues with its value as a carminative herb, taken for indigestion, wind, and irritable bowel syndrome. The ancient Greeks took it after large meals, wrapped in sweetened bread to settle the stomach and aid digestion. 163 Add ginger to food and smoothies or drink Fresh Ginger Tea after meals.
Ginger is a powerful anti-inflammatory agent, so it is very useful in conditions such as osteoarthritis and rheumatoid arthritis, where inflammation leads to pain. Applied externally, in the form of a compress, salve, or oil, it stimulates peripheral circulation, helping toxins to be removed from painful joints. Furthermore, the topical application of fresh ginger actually has pain-killing properties, with the compound gingerol acting on the receptors located in sensory nerve endings. Applying a Ginger Compress to an affected joint will cause a momentary slight “burn,” followed by pain relief. 164 If you are having a flare-up, take a cup of Fresh Ginger Tea three times a day and use Ginger and Cinnamon Massage Oil or a Ginger Compress on affected parts.
A Ginger Compress may also help relieve bursitis, tendonitis, and muscle aches and sprains, or rub with Ginger and Cinnamon Massage Oil.
Some people find that ginger can help relieve a migraine. Research has found that this is as effective as sumatriptan, a commonly prescribed migraine drug. 165 Ginger is thought to block prostaglandins, the substances that cause inflammation in the blood vessels of the brain. 166 Take a cup of Fresh Ginger Tea as soon as you feel any symptoms.
Another traditional use of ginger is to relieve menstrual pain and cramps, and some recent studies bear this out. One showed it was as effective as ibuprofen. 167 Try taking a cup of Fresh Ginger Tea as required. It is thought to work by regulating the production of prostaglandins.
In colds, flu, and sinus conditions, ginger loosens phlegm and helps clear mucus from the throat. Drink Fresh Ginger Tea, use Ginger Glycerite, or have a ginger bath. You can even use a double-strength cup of Fresh Ginger Tea as a gargle to relieve a sore throat. The compounds called gingerols in ginger help block the production of the substances that cause bronchial congestion.
Caution: Natural ginger is considered safe for most people, with no known side effects when used moderately or in food amounts. It is best taken with food. However, if you have acid reflux it may exacerbate symptoms. Very large amounts of ginger may marginally lower blood sugar, so if you are diabetic, you should take care to monitor your blood sugar levels. Large amounts of ginger should be avoided by those with gallstones. To be on the safe side, if you wish to use supplemental amounts of ginger during pregnancy, please consult a healthcare professional.
Recipes
Fresh Ginger Tea
2 centimetres fresh ginger
500 millilitres (2 cups) water
Peel the ginger and slice thinly. Boil the ginger in water for ten to twenty minutes. Remove from heat, strain, and add honey and lemon to taste.
Ginger Compress
Grate 150 grams of fresh ginger and add to a pan of 2 litres water. Simmer gently without boiling for twenty minutes. Strain the ginger water into a heatproof bowl; discard the ginger. Soak a clean cloth in the hot ginger liquid. Wring it out and apply to the affected area. This should be done as hot as is comfortable. When it cools, dip again in the liquid, wring it out, and reapply. You can do this several times. The skin may redden. If you experience itching or discomfort, discontinue use.
Ginger and Cinnamon Massage Oil
1 tablespoon fresh ginger, peeled and chopped
½ tablespoon cinnamon sticks, crushed
500 millilitres (2 cups) vegetable oil
Place the ginger and cinnamon in a double boiler and cover with the oil. Simmer gently for sixty minutes. Strain your ginger oil into a clean jar.
Ginger Electuary
Chop fresh peeled ginger. Put in a jar and cover completely with honey. Leave in a warm place for five days. Strain off the honey into a sterilised jar. Discard the ginger. Seal the jar. Take a teaspoon three times a day for coughs and colds.
Arthritis Smoothie
2 centimetres fresh ginger, peeled
small pinch black pepper
small pinch chilli powder
pinch cinnamon powder
1 teaspoon turmeric powder
2 bananas
½ can (200 millilitres) coconut milk
100 millilitres (½ cup) milk (almond, soya, etc.)
Blend together and drink immediately.
Ginger Glycerite
fresh root ginger
vegetable glycerine
Peel and chop the ginger and cover with glycerine. Put on the lid and shake daily. After three weeks, strain into a sterilised bottle. For coughs, colds, sore throats, etc., you can take a spoonful in hot water. Add to sparkling water or soda water and enjoy a ginger mocktail.
Ginger Flower Essence
Gather a few mature flowers. Float them on the surface of 150 millilitres spring water in a bowl and leave in the sun for three to four hours. Make sure that they are not shadowed in any way. Remove the flowers. Pour the water into a bottle and top up with 150 millilitres brandy or vodka to preserve it. This is your mother essence. To make up your flower essences for use, put seven drops from this into a 10-millilitre dropper bottle, and top that up with brandy or vodka. This is your dosage bottle. The usual dose is four drops of this in a glass of water four times a day.
Crystallised Ginger
50 grams (½ cup) fresh ginger
600 grams (2¾ cups) caster (superfine) sugar
750 millilitres (3¼ cups) water
Peel ginger and slice into rounds about half a centimetre thick. Mix the sugar and water in a large pan and bring to boil. When sugar is dissolved, add the ginger and continue to boil for forty-five minutes. Drain the ginger. Carefully put the ginger on a cooling rack and leave to drain and cool for about forty minutes. Toss in caster (superfine) sugar and then spread out on greaseproof paper to dry. Store in airtight container.
You can reserve the liquid as a ginger syrup to take for coughs and colds, or pour it over desserts, ice cream, etc.; mix with soda water and drink; or use to make a cocktail called a Dark and Stormy, mixed with soda water and dark rum and served with a twist of lime.
Ginger Ale (alcoholic)
peel and juice of 2 lemons
60 grams (⅔ cup) root ginger, bruised
450 grams (2¼ cups) sugar
15 grams (5 teaspoons) cream of tartar
yeast and nutrient
4½ litres (19 cups) water
Peel the lemons, removing all the white pith. Place the peel in a brewing bin with the ginger, sugar, and cream of tartar. Boil 1 litre (4 cups) of the water and pour over the sugar and ginger mix, stirring to dissolve. Allow to cool before adding the lemon juice and yeast and the remaining water. Stir well, cover, and keep in a warm place for a week. Siphon off into pint bottles and add ½ teaspoon sugar to each bottle. Seal them tightly and keep in a warm place for 3 days, then remove to a cool place for storage.
Old-Fashioned Ginger Beer (non-alcoholic)
30 grams (⅓ cup) ginger root, peeled and chopped
500 grams (2½ cups) sugar
15 grams (5 teaspoons) cream of tartar
1 lemon
7 litres (29½ cups) water, boiling
1 sachet brewing yeast
Bruise the ginger and put into a plastic brewing bin with the sugar and cream of tartar. Add the juice and zest of the lemon. Pour on the boiling water. Stir to dissolve the sugar. When cooled to lukewarm, add the yeast. Put on the lid and leave in a warm place for twelve hours. Skim off the yeast and syphon off the liquid into plastic bottles, leaving about five centimetres at the top because the brew will create carbon dioxide. Fit screw-on lids and leave in a warm, dark room for about three days. You will need to loosen the caps a couple of times a day, without opening the bottles completely, to let off the pressure. This will create a fizzy pop ready to drink in about four days.
Ginger Face Mask
½ teaspoon powdered ginger
2 teaspoons honey
½ teaspoon lemon juice
Mix the powdered ginger, honey, and lemon. Apply to the face, leave thirty minutes, and rinse.
Ginger Body Scrub
2 tablespoons salt or sugar
2 teaspoons vegetable oil
2 teaspoons grated fresh ginger
Combine. Use to gently massage into the skin (avoid the face). This will keep for a week in the fridge.
Ginger Syrup
100 grams (1 cup) fresh ginger root, peeled
1 litre (4 cups) water
rind of 1 lemon
sugar
lemon juice
Place the ginger, water and lemon rind into a pan and bring to boil, then simmer gently for forty-five minutes. Strain. To every 500 millilitres (2 cups) of liquid, add 500 grams (2½ cups) of sugar and the juice of one lemon. Put in a clean pan and boil ten minutes. Cool and bottle. For coughs and colds, take one tablespoon in hot water.
150 Swain, The Lore of Spices.
151 Castleman, The New Healing Herbs.
152 Swain, The Lore of Spices.
153 Constance Classen, David Howes, and Anthony Synnott, Aroma, the Cultural History of Scent (Routledge, 1994).
154 R. Remadevi, E. Surendran, and P. Ravindran, “Properties and Medicinal Uses of Ginger,” in P. Ravindran and K. Babu (eds.), Ginger: The Genus Zingiber (Florida, USA: CRC Press, 2005), 489–508.
155 Brunton-Seal and Seal, Kitchen Medicine.
156 Swain, The Lore of Spices.
157 http://www.compoundchem.com/2014/11/27/ginger/ accessed 4 October 17.
158 Herbal Medicine: Biomolecular and Clinical Aspects, 2nd edition, https://www.ncbi.nlm.nih.gov/books/NBK92775/ accessed 21 August 17.
159 Michael Castleman, The New Healing Herbs.
160 Ibid.
161 Castleman, The New Healing Herbs.
162 C. M. Kaefer and J. A. Milner, “Herbs and Spices in Cancer Prevention and Treatment,” in I. F. F. Benzie and S. Wachtel-Galor (eds), Herbal Medicine: Biomolecular and Clinical Aspects, 2nd edition (Boca Raton, FL: CRC Press/Taylor and Francis, 2011), chapter 17.
163 Castleman, The New Healing Herbs.
164 M. Zahmatkash et al., “Comparing Analgesic Effects of a Topical Herbal Mixed Medicine with Salicylate in Patients with Knee Osteoarthritis,” www.ncbi.nlm.nih.gov/pubmed/22308653, accessed 28 December 17.
165 https://www.ncbi.nlm.nih.gov/pubmed/23657930, accessed 17 December 17.
166 https://migraine.com, accessed 11 October 17.
167 G. Ozgoli, M. Goli, and F. Moattar, “Comparison of Effects of Ginger, Mefenamic Acid, and Ibuprofen on Pain in Women with Primary Dysmenorrhea,” https://www.ncbi.nlm.nih.gov/pubmed/19216660, accessed 8 October 17.