Ginger Root
Zingiber officinale
生姜
Pinyin: Shēng Jiāng
Plant Family
Zingiberaceae
Part Used
Rhizome (root)
Origin
Native to Southeast Asia; now cultivated in China, India, Nigeria, Jamaica, and many tropical regions.
Safety Level
Safe
Overview
Ginger is a tropical plant with tall stems and white-yellow flowers, grown for its aromatic, spicy rhizome. It is one of the most widely used medicinal and culinary herbs in the world. In Chinese medicine, ginger (Sheng Jiang) is considered an essential herb - it appears in more formulas than any other except licorice. Both fresh ginger (Sheng Jiang) and dried ginger (Gan Jiang) are used, with different properties.
Traditional Chinese Medicine Properties
Nature (四气)
warm (fresh) / hot (dried)
Flavors (五味)
acrid / pungent
Meridians (归经)
lung, spleen, stomach
Health Benefits
Traditional Uses
- Releases exterior cold and induces sweating (for early stage common cold)
- Warms the middle jiao and stops vomiting
- Transforms phlegm and stops cough (cold-phlegm type)
- Detoxifies - reduces toxicity of other herbs and seafood
- Warms the channels and stops bleeding (charred ginger)
- Stimulates appetite and aids digestion
Active Constituents
The key compounds responsible for this herb's therapeutic effects:
Usage & Dosage
How to Use
Used fresh, dried, pickled, candied, as juice, tea, oil, powder, capsules, and in cooking. An incredibly versatile herb - both medicine and food. Dried ginger (Gan Jiang) is much more warming and is used for cold conditions.
Suggested Dosage
Fresh: 3-10g in decoction or tea. Dried: 2-6g powder. Capsules: 250-1000mg. For nausea: 250-1000mg of dried ginger. Tea: 1 tsp grated ginger steeped 5-10 min.
Quality & Storage
Harvest Season
Year-round in tropical climates; autumn in temperate regions. Rhizomes are dug when leaves begin to yellow and die back.
Quality Indicators
Fresh ginger: firm, smooth, with thin skin that scrapes off easily; spicy, aromatic when cut. Dried ginger: pale yellow powder with strong, pungent aroma; high gingerol content. Chinese ginger from Shandong is prized for its potency.
Storage
Fresh ginger: refrigerate unpeeled for 2-3 weeks, or freeze for 6+ months. Dried ginger/powder: store in airtight container in cool, dark place for up to 1 year.
Safety Information
Contraindications
Stomach ulcers or severe GERD (may worsen in some)Gallstones (may increase bile flow)Bleeding disorders or upcoming surgeryPregnancy: generally safe for morning sickness but consult provider (some concern about high doses)Children: generally safe as food, use smaller amounts
Possible Side Effects
- Generally very safe and well-tolerated
- Heartburn or stomach upset (in sensitive individuals or high doses)
- Mouth irritation (fresh ginger)
- Bloating or gas (in some people)
- Allergic reaction (rare)
Drug Interactions
- Anticoagulants / blood thinners (may enhance effect)
- Diabetes medications (may lower blood sugar)
- High blood pressure medications (may lower BP)
- Non-steroidal anti-inflammatory drugs (NSAIDs)
- Generally safe at food/cooking doses
Note: Always consult with a qualified healthcare practitioner before starting any herbal supplement, especially if you are pregnant, nursing, have medical conditions, or take medications.
References & Research
Information on this page is based on traditional herbal knowledge and modern scientific research. For a comprehensive list of references, please refer to our full citations page.
ℹ️ Disclaimer
This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. The FDA has not evaluated these statements. Always consult a qualified healthcare provider before using herbal supplements.
Related Herbs
Turmeric
Curcuma longa
Turmeric is a tropical perennial plant related to ginger, with large leaves and white-pink flowers. The bright orange-yellow rhizome is used both as a spice (key ingredient in curry) and as a medicine. Turmeric has been used for over 4,000 years in Ayurvedic and Chinese medicine. Curcumin, the primary active compound, is one of the most extensively studied natural substances for its anti-inflammatory and antioxidant properties.
Licorice Root
Glycyrrhiza uralensis / glabra
Licorice is a perennial legume with purple flowers and long, sweet roots. It is the most widely used herb in Traditional Chinese Medicine, appearing in more formulas than any other herb. Known as the "Great Harmonizer," it harmonizes the actions of other herbs in a formula, moderates harsh tastes, and enters all 12 meridians. Glycyrrhizin, the primary sweet compound, is 30-50 times sweeter than sugar.
Fennel Seed
Foeniculum vulgare
Fennel is a flavorful culinary and medicinal herb with a licorice-like taste. It has been used since ancient times by the Greeks, Romans, and Egyptians for both food and medicine. Fennel seed is best known as a digestive aid that relieves gas, bloating, and intestinal spasms. It is also used as a galactagogue (promotes breast milk) and for respiratory conditions.
Slippery Elm
Ulmus rubra
Slippery elm is a tree native to eastern North America whose inner bark has been used as medicine and food by Native Americans for centuries. The bark becomes very slippery and mucilaginous when mixed with water, which gives it its soothing and protective properties. Slippery elm is valued for its ability to soothe irritated mucous membranes throughout the digestive, respiratory, and urinary systems.