Ginger — FarmPal
Warming root with powerful digestive and anti-inflammatory benefits. Kitchen and medicine cabinet essential.
Excellent evidence for nausea and vomiting (pregnancy, post-surgery, chemotherapy). Good evidence for anti-inflammatory effects. One of the best-validated herbal medicines.
- Cochrane Database Syst Rev 2024
- Food Science & Nutrition 2025
- Integrative Medicine Research 2024
Medicinal Properties
Parts Used
Traditional Uses
- •Nausea and morning sickness
- •Motion sickness
- •Digestive upset and gas
- •Arthritis and joint pain
- •Circulation and cold extremities
- •Cold and flu symptoms
Preparations
Slice 1-2 inches fresh ginger. Simmer in 2 cups water for 15-20 minutes. Add honey and lemon.
Dosage: 1-3 cups daily for digestive issues or nausea
Grate fresh ginger to fill jar 1/3. Cover with vodka. Shake daily for 4-6 weeks.
Dosage: 10-30 drops in water before meals or for nausea
Simmer 1 cup grated ginger in 2 cups water for 45 minutes. Strain, add equal parts honey.
Dosage: 1 tablespoon as needed for coughs, colds, or nausea
Make strong ginger tea. Soak cloth in warm tea, apply to sore muscles or joints.
Dosage: Apply for 15-20 minutes. Caution: can cause skin irritation
Slice ginger thin, simmer in sugar syrup until translucent. Dry and coat with sugar.
Dosage: 2-3 pieces for motion sickness or nausea
Harvesting Guide
Timing: Harvest after 8-10 months when leaves begin to yellow. Young ginger at 4-5 months is milder.
Method: Dig carefully with hands or fork. Separate what you need, replant pieces.
Drying: Slice thin, dry at 95-100°F until completely dry and brittle. Or freeze fresh.
⚠️ Cautions
- •May increase bleeding risk avoid before surgery
- •May lower blood sugar monitor if diabetic
- •Can cause heartburn in large amounts
- •Limit to 1 gram daily during pregnancy
- •May interact with blood thinners