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Ginger (Zingiberis radix) is the root-stock of a plant grown in the East and West Indies, and is scraped before importation. Its odour is due to an essential oil, and its pungent hot taste to a resin. It was known in Queen Elizabeth's reign, having been introduced by the Dutch about 1566.
"Grene Gynger of almondes" is mentioned in the Paston Letters, 1444. "When condited," says Gerard, "it provoketh venerie."
This Green Ginger, which consists of the young shoots of the rhizome, when boiled in syrup makes an excellent preserve. Officinally from the dried and scraped rhizome are prepared a tincture, and a syrup. If a piece of the root is chewed it causes a considerable flow of saliva, and an application of powdered Ginger, made with water into paste, against the skin will produce intense tingling and heat. To which end it may be spread on paper and applied to the forehead as a means for relieving a headache from passive fulness. In India, Europeans who suffer from languid indigestion drink an infusion of Ginger as a substitute for tea. For gouty dyspepsia the root may be powdered in a mortar: and a heaped teaspoonful of it should be then infused in boiling milk; to be taken when sufficiently cool, for supper or at breakfast.
The dose of the powder is from ten to twenty grains; of the tincture from a third of a teaspoonful to a teaspoonful, in water hot or cold; of the syrup from one to two teaspoonfuls in water. Either preparation is of service to correct diarrhoea, and to relieve weakly chronic bronchitis. Also as admirably corrective of chronic constipation through general intestinal sluggishness, a vespertine slice of good, old-fashioned Gingerbread made with brown treacle and grated ginger may be eaten with zest, and reliance. There is a street in Hull called "The land of Ginger."
Aromatherapy Ginger Essential Oil: http://aromatherapy4soul.com/ginger.htm