The Spanish took it to the West Indies, and the Portuguese to West Africa. The first European to be introduced to ginger was Marco Polo, who saw it growing in the fields while traveling in China. In the 16th century the Chinese began preserving ginger, and by the 19th century, ginger products appeared in Europe. Even today, the distinctive ceramic ginger jar used by the Chinese for storing ginger is the classic container for confectionery ginger. Ginger is a member of the heliconia family that also includes bananas, bamboo, and lilies.
Edible ginger is the fibrous root of a leafy perennial With small white flowers.
It starts life as a small piece cut from the previous year's harvest, planted in rows below the surface of the ground in September, and is harvested by hand starting in February. The early harvest is stored in vats of brine to keep the ginger in perfect condition for the year ahead, while remaining plants stay in the ground to develop more oil for use in essences, perfumes, wine and beer, and finally ground ginger for the spice trade. In medieval Europe, the culinary experience on ginger was reserved only for royalty. Ginger is known as a good anti-nausea substance, and motion sickness. It is also very soothing when steeped in tea.