Ginger, with its tall leafy stems up to 1.2 m (4 ft) high, somewhat resembles a reed. The flower stems are about 25 cm (10 in) tall.
In Europe it was the Greeks who first cultivated the grape and introduced it in the 7th century B.C. to Italy and the territory that is now France. Its cultivation in America dates from the 16th century A.D.
This perennial plant, native to tropical Asia, was known in ancient China and India and is referred to in Sanskrit as `sringavere'. Ginger was shipped from its original home to southern Europe by Arabian merchants before the Christian era. It occurs frequently on the pages of the 3rd-century Roman cookbook 'De re coquinaria' written by Apicius Caelius.
First of all they are scalded briefly with hot water and then submitted to the lengthy process of wilting and drying, during which they turn a dark colour and acquire their characteristic aroma. Good quality vanilla is supple and small crystals of fragrant vanillin are visible on the surface. Vanilla must be stored in an air-tight wrapper or container to preserve its aroma.
In England ginger has been a traditional spice since the 9th century, but Europeans were not acquainted with the plant itself until the late 13th century when it was described at almost the same time by both Marco Polo and Pagolotti. In the 16th century Francisco de Mendoza of Spain began cultivating ginger in Jamaica. Chief producers nowadays are Jamaica, southeast India, tropical west Africa and China.
Ginger is propagated by vegetative means, by cutting the rootstock into pieces and planting these out in light and moisture-retaining soil. It is harvested (ploughed up) 6 to 12 months later - 16035
In Europe it was the Greeks who first cultivated the grape and introduced it in the 7th century B.C. to Italy and the territory that is now France. Its cultivation in America dates from the 16th century A.D.
This perennial plant, native to tropical Asia, was known in ancient China and India and is referred to in Sanskrit as `sringavere'. Ginger was shipped from its original home to southern Europe by Arabian merchants before the Christian era. It occurs frequently on the pages of the 3rd-century Roman cookbook 'De re coquinaria' written by Apicius Caelius.
First of all they are scalded briefly with hot water and then submitted to the lengthy process of wilting and drying, during which they turn a dark colour and acquire their characteristic aroma. Good quality vanilla is supple and small crystals of fragrant vanillin are visible on the surface. Vanilla must be stored in an air-tight wrapper or container to preserve its aroma.
In England ginger has been a traditional spice since the 9th century, but Europeans were not acquainted with the plant itself until the late 13th century when it was described at almost the same time by both Marco Polo and Pagolotti. In the 16th century Francisco de Mendoza of Spain began cultivating ginger in Jamaica. Chief producers nowadays are Jamaica, southeast India, tropical west Africa and China.
Ginger is propagated by vegetative means, by cutting the rootstock into pieces and planting these out in light and moisture-retaining soil. It is harvested (ploughed up) 6 to 12 months later - 16035
