Garden ginger. Reed is a perennial plant of the ginger family. It is cultivated in subtropical areas of Africa, Asia and America.
Ginger is used as a spice. In powdered form, it is added to the dough for making muffins, cakes, cookies, candy mass in the production of candies in spicy sauces and meat dishes. Ginger is a mandatory component of bitter liqueurs and aperitifs. In perfumery it is used as an aromatic flavor.
Medical raw material is a rhizome, depending on the degree of processing it has a white or dark brown color, unique aroma and bitter-burning taste. Raw contains essential oils, zingiberene, cygerolum, as well as starch, fatty oils and tannins.
In ancient Rome, ginger was used as a drug of Plague. Currently, it is used to improve appetite and eliminate vomiting.
In traditional medicine, the East Asian ginger is prescribed for headaches, asthma, and as a drug of antitrichomonadica. The people use “ginger tea”. For preparation 1 teaspoon of minced raw is poured with 2 cups of water, boiled for 40 minutes, filtered and add sugar. It is used after meals when feels a sense of heaviness in the stomach, nausea and vomiting.
To increase appetite is prescribed alcohol tincture of ginger. For its preparation 10 g of good grinded root is poured with 40% alcohol and drawn in a warm place for 15 days, shaking occasionally. Take 10-15 drops 3 times a day 20 min before meal.
“Herb of Grace”. A perennial herb up to 60 cm. Rhizome is brown, jointed, and horizontal. Stem is erect or standing up, four-sided on top. The leaves are opposite, sessile, lanceolate, with three longitudinal veins. It flowers in June - August. The flowers are yellowish-white, single, there are sinuses on the long stalks. Fruit - egg-shaped capsule with numerous of seeds. It ripens in late July.
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