Ginger root, a key ingredient in many Asian dishes, can be prepared in many ways. Its strong and spicy flavor is enhanced via one method of preparing ginger -- to pickle it in a solution of vinegar and several other seasonings. Research does not entirely support the presumed benefits of eating pickled ginger but many herbalists believe that it does offer several health benefits.
Ginger (Botanically Genus Zingibre, Zingibre Officinale) is single-leafed plant which has naturally spontaneous properties in terms of medicinal, herbal, or spicy uses.
Ginger plant is with a stem above and under the ground and is called rhizome or root and herein represented by gingerroot with the round, flat, solid shape grown into a combination of connected joints. The pulp of the gingerroot is either white or slight yellow. Gingerroots or actually the stems grow horizontally on the ground like fingers of a hand. The first gingerroot “mother gingerroot” grows and extends into others gingerroot one after another. The stem which remains above the ground, “pseudostem” is comprised of many overlapping leafbases in many layers. Leaves are divided into 2 separate rows. The leafbase (thin layer of stem) which is lean and sharp extends to cover the trunk. The rim of the leave is smooth and with a span about 2 cm. The stem of the flowers extends about 20 cm long. The flowers is with a green-red covering overlapping leaf-layer of green-red. The covering overlapping layer is firmly close when the flowers are still young and shall boom when it’s mature. Ginger flowers are a mixture of yellowish-green colors.