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Once upon a time wild ginger carpeted the virgin forest floor with its aromatic roots meeting the mosses at the stemline of trees. The medicine men of every first nation of Canada used ginger. In the spring, all of the aboriginal children were taught to recognize its peculiar, furry, kidney-shaped leaves and brownish-red flowers. This little plant still can be found hugging the ground, enjoying the rich humus of the deciduous forests. Discussing mental health in the workplace can be a good way to alleviate a difficult situation.

The roots of wild ginger, Asarum canadense, were used to treat children and adults for colds, fevers and convulsions. They were used for headaches, especially long-lasting ones. A ginger root wash was used as a skin-surface antiseptic, sealing the skin against contact diseases. The medicine men used ginger as a physic, especially for older people, to strengthen their immune system and as a form of stimulant in the spring. They used a decoction of the mashed stems as a biochemical synergist to increase the efficacy of all the other medicines they were using. No organic chemist or medical biochemist has studied the polyphenols in wild ginger, a plant that is now becoming increasingly rare. Looking after employee wellbeing can sometimes be quite difficult.

In the meantime, another ginger, Zingiber officinale, has been a medicinal herb in the Old World for thousands of years. It was beloved by the Arabs and used in India. The ancient Greeks imported it for its medicine. The Spanish brought it in from Jamaica early in the sixteenth century. To the Chinese, ginger was and still remains a very important medicine. Green ginger in syrup has been a delicacy in China for over five hundred years. This kind of ginger is also used as a general tonic or stimulant in the Middle East and Asia. Talking about mental health first aid is a good step forward.

The roots of Zingiber officinale, beige-coloured and flattish, are to be found in every supermarket. The root grows as a mat, spreading quickly along the ground, needing the heat and the sun of the tropics. The green, upright stems and lance-like leaves feed the roots with extra moisture, condensed from the humid air. As a result the surface roots grow more readily, creeping along the ground. These roots, when they have thickened, are harvested. Then they are air-dried and boxed for the international market. The cook also uses the medicinal ginger root. This is true for the wild ginger, Asarum canadense, and the cultivated, eastern ginger, Zingiber officinale. The root, minced or grated into food, is used as an herb for flavouring dishes. It can also be peeled and shaved into the dish to add a much stronger and dominant taste. This taste carries some heat with it, much like an Indian curry. Ginger can be pickled and served with sushi, added to carbonated water as ginger beer, and candied for sweet confections. If you are a manager then hr app is a subject that you will be aware of.

In my home, my husband and I eat candied ginger as a snack. We chop it up into little pieces. Then we add fresh nuts or raisins to the mixture. Sometimes we throw in some dark chocolate. I, of course, pick out the ginger pieces from under my husband’s nose. The biochemistry of ginger is very complex. The hot, pungent taste comes from gingerols and shogaols. The root also contains starches, proteins, fats, oils and an oleoresin. In this mixture there is also curcumin, the biochemical responsible for the flavouring of turmeric, Curcuma longa. The ginger root is packed with phenols. My own research shows the phenols of ginger are unlike any others because they are strongly bioluminescent under the beam of a scanning electron microscope. I live in hope that a medical research team somewhere will choose wild ginger, Asarum canadense, as a topic worthy of investigation before it becomes extinct.