Ginger
Zingiber officinale
Personality:
Most people know the chunky, fibrous rhizomes (‘roots’) of Ginger, used in cooking. Its hot, aromatic qualities give a clue to its medical actions on the circulation and intestines.
Sources:
Look no further than your local supermarket (or health food shop if they have organic Ginger). Powdered Ginger is a second best. Specialist suppliers will have ginger tincture, which can be useful, if combining with other herbs in tincture form (Ginger ‘turbo-charges’ many other remedies, because it stimulates the circulation).
Anecdotes:
When I first qualified as a herbalist I decided to stock up with all the tinctures that I thought I would need in my practice. One of these tinctures was ginger, which I bought in the standard one litre quantity. Five years later when it had reached the end of its shelf life I still had nearly three quarters of a litre left. This was not because I did not use it much, but because the tincture was so strong I only put about 2ml in a 100ml mixture of remedies. So, buy small quantities and watch the dose!
Uses:
Great for nausea, upset stomachs, intestinal wind, poor circulation in the hands and feet, colds and ‘flu. Very useful combined with Comfrey cream for treating muscular and joint problems (unless already hot and inflamed).
Actions:
Carminative, warming, circulatory stimulant, diaphoretic, antiseptic, anti-emetic.
Dosage & Preparations:
Three or four thin slices of fresh Ginger root to a mug of boiled water is about right. Ginger tea should taste warming but not unpleasantly spicy. Drink whilst hot. The tincture is usually very strong and should be measured in drops (approximately 5 per dose). The tea or tincture can be taken as often as required (typically three times per day).