Ginger: the Righteous Rhizome

You’ve seen this ingredient in all the trendy beverages. Herbal medicine has been utilizing this “root“ for thousands of years. It’s warm, tangy, spicy, and zingy, sometimes all at once.

That’s right, we’re talking about the mighty ginger rhizome and in this post we’re going to elaborate on it’s benefits and why it’s taking over the organic aisles of grocery stores everywhere.

Ginger is a close cousin of other popular piquant spices including cardamom and turmeric. Although many people refer to the plant as a “root“ it’s actually a rhizome, growing near the surface of the ground, with leaves at its ends and roots in the middle. Traditionally grown in warmer climates, farms all over the United States are growing ginger in greenhouses and indoors.

The main compound in ginger that creates its signature zing is gingerol. Gingerol benefits gastrointestinal motility ― the rate at which food exits the stomach and continues along the digestive process. Eating ginger encourages efficient digestion, so food doesn’t linger as long in the gut.

Ginger can help with bloating, gas, and nausea (in fact, the American Academy of Obstetrics and Gynecology mentions ginger as an acceptable nonpharmaceutical remedy for nausea and vomiting). Any form of ginger will do.

Gingers modern claim to fame, as I’m sure your know-it-all co-worker or relative has told you, are the antioxidant and anti-inflammatory benefits. Although the results have been mixed, there have been successes in both animal and human trials.

We cannot forget the best part about ginger: it’s a delicious food with many ways to be enjoyed! From traditional folk beverages like switchel to modern candies, pickles, and stir fries, ginger is a staple ingredient for homecooks and chefs everywhere.

So, next time you see ginger on the label, give it a try. Not only are you expanding your palate, you’re also doing your body good. Who knows, maybe you’ll start preaching the many benefits of the righteous rhizome too.