Ginger is native to southeast Asia and has been cultivated since ancien times. The rhizome were extensively grown in sounthern Chinatown, First and were developed for medicinal and culinary purposes. Over time, gingerwas introduced to western Asia, Africa and Europe through trade routes. In the middile of ginger becames popular in the Mediterranean and Portuguese explorers introduced the rhizome to the new world. Today ginger leaves are cultivated worldwide and sold through distrbutors.
Description of the ginger leaf
The leaves grow in an long, straight and have a shape, averaging 15……etc… Centimetres in the length with lancet-shaped blades tapering to a pointed tip. The leaves are somewhat tough, paliable and fibrous, creathing a crisp. chewy, and succulent consistency. Ginger leaves can be consumed fresh or cooked and have a mild, grassy, peppery, and vegetal flavour reminiscent a more delicate taste.
Nutritional value of ginger
The leaves contain fiber to regulate the digestive tract, potassium to blance fluid levels, magnesium to control optimal nerve functioning, and calcium to build strong bones and teeth.
Importance of ginger leaf
Ginger leaves are utilized in natural medicines. The leaves are steeped into a tea and are served with honey and lemon as a digestive soother. Ginger leaf tea is consumed or anything motion sickness, colds, nausea, indigestion, and other ill feelings. The leaves also contain antibacterial and antifungal properties.
Factors affecting ginger leaf among the biotic factors, bacteria are most important causes wilt and soft rot. Fungus is the next major pathogen causes rhizome rot, soft rot, Sclerotium rot and yellows disease. Nematode produces root knot disease and virus’s cause’s mosaic and chlorate fleck in ginger plants reduce the yield of the rhizome.
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