Wild

Wild ginger has been used by Native Americans since before recorded history, and also by European immigrants since 1600. It prefers moist, shady locations with well-drained soils, and frequently grows on the outer flood plains of streams, on hillsides above seasonal creeks and in the undergrowth of Redwood forests. Wild ginger is an evergreen perennial that grows at a fairly fast rate. It sends up shoots from its horizontally growing rhizomes and creates a low mat-like ground cover. It has heart-shaped leaves and bell-shaped brown flowers that bloom in the spring. The edible rhizomes are long and spindly with a woody exterior. They are best when foraged in the fall because they are large and flavorful, packed with stored nutrients for the upcoming dormant winter. Wild ginger root and leaves exhibit the quintessential aroma and flavor of ginger you would expect, but with stronger pepper notes. Wild ginger compliments carrot, garlic, scallion, cilantro, mint, chile peppers, lime, honey, cream, chocolate, rum, curries, sesame and soy sauce. This ginger does indeed have a calming effect on the digestive system as well as antibiotic properties. In fact, Native Americans used it to treat poor digestion, swollen breasts, coughs and colds, typhus and scarlet fever, nerves, sore throats, cramps, earaches, headaches, convulsions, asthma, tuberculosis, urinary disorders, venereal disease; as an appetite stimulant, birth control and of course for seasoning food. As far as the latter is concerned, the root may be used as a substitute for the ginger you would buy in the store, and applied to both sweet and savory dishes. It may be dried and ground for later use