24 minute read
Ginger
PLANTING A COVID-19 THERAPEUTIC GARDEN
by Cheryl Harewood
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DISCLAIMER
THIS CONTENT IS PROVIDED FOR INFORMATIONAL PURPOSES ONLY. PLEASE CONSULT A PROFESSIONAL FOR AGRICULTURAL, MEDICINAL AND HEALTH ADVICE.
In our last issue of Grown at Home, we featured ginger as a crop to plant to provide us with some of the minerals we need for a complete diet. Since ginger is one of the foods that assists the body when experiencing the COVID-19 virus, we thought to republish a modified version of the article written by Cheryl Harewood.
GINGER
It has been said that no other plant in the world has the distinctive taste and aroma of ginger. You can also call it a popular plant, which many people use as tea, spice, herb, medicine, flavour and so much more. The rhizome of the ginger plant is the part commonly used as a spice. A rhizome is a horizontal underground root that creates shoots and other roots from its nodes.
Origin
Ginger is said to have originated in China and is found throughout tropical Africa, Asia, and the Americas.
Scientific Classification
Zingiber officinale
Age of Maturity
10 - 12 months
USES
In Food
In the Caribbean, ginger is a spice used for cooking and for making drinks such as sorrel. West Indians also make ginger beer as a carbonated beverage or as a fresh, natural cold drink.
Ginger tea is often made from fresh ginger.
Ginger is found in the famous regional specialities of hot cross buns and Jamaican ginger cake.
Wine made from ginger is common in some countries of the world.
As Medicine
Ginger, like garlic, helps with recovery from the COVID-19 virus as it loosens the mucous before removing it from the body.
• Ginger assists in recovery from colds and influenza.
• Protects the respiratory system.
• Ginger is a well-known home remedy for nausea and stomach pain.
• It relieves nausea following cancer treatment, according to a 2010 study to examine the effects of ginger root powder supplements on nausea in 60 children and young adults who underwent chemotherapy.
• Helps alleviate morning sickness.
• Aids in reducing gas.
• Improves digestion.
• Prevents constipation. • Helps prevent and treat arthritis and inflammation. • Reduces the risk of diabetes, cancer, stress and cardiovascular disease. • Treats various types of infection. • Has antibacterial and antiviral properties. • Reduces dysmenorrhea - pain before or during menstruation. • It was found that ginger, ingested or applied, can aid in recovery from muscle injury.
How Ginger Grows
Chinese or common ginger is the kind you will find in the grocery store. It is one of the easiest crops to grow. The hot and humid Caribbean weather is perfect for ginger to grow.
Planting
Find a spot in your yard that is warm and in partial shade. Plant each ginger rhizome in well-drained soil that has been fed with fertiliser.
Maintaining
Water well. Keep the soil moist. Do not let the soil become waterlogged. If the ground is too wet, the ginger plant will rot from the root.
Harvesting
Reap in 10-12 months. By this time, the plant should be four to five feet in height. Use a garden fork to ease the plant out from the soil. Try not to damage the rhizome. With your fingers, remove the soil from the ginger rhizomes. Wash off excess debris and leave in sun to dry. Clip off the additional roots from the rhizome.
Storing
Do not keep ginger in bags if you are storing it at room temperature. At room temperature, it should last about two to three weeks before starting to get wrinkly. The ginger can still be used after this point but it will have less moisture. Ginger can be stored in the refrigerator for even longer. Place it, unpeeled, in a zip bag in the crisper drawer when storing in the refrigerator. When you plant ginger in your backyard, you will have all of its nutritional and medicinal benefits at hand. It is a valuable addition to your garden.
NUTRITIONAL FACTS
According to the article, Food Value
of Two Varieties of Ginger (Zingiber officinale) Commonly Consumed
in Nigeria, published by Hindawi International Scholarly Research Notices, the mineral analysis of ginger [white and yellow varieties] indicated their richness in minerals such as:
• Potassium • Calcium • Magnesium • Sodium • Phosphorous • Iron • Zinc • Copper
Potassium was found to be the most prevalent mineral. The article explained that when we consume potassium, it increases our iron utilisation. Potassium also benefits people taking diuretics to control hypertension. Both sodium and potassium are required to maintain the balance of the body’s fluids and the pH of the body. They also regulate muscle and nerve irritability, control glucose absorption, and enhance normal retention of protein during growth.
6INTERESTING THINGS ABOUT GINGER
1. The ginger root plant bears a flower. 2. The ginger plant is related to the banana and bird of paradise plants. 3. The leaves of the ginger plant are quite aromatic and flavourful, and are suitable for making tea. 4. Ginger is said to be carbohydrate rich. 5. This edible root also contains fibre, protein, fat and sugar. 6. Ginger is high in antioxidants.
Children in FARMING
Making Agriculture Fun for the Youth
If we do not start to understand the importance of agriculture now, when will we create our culture of independence and create a reasonable succession?
It could be said that agriculture has an image problem. Simply put, for most of the world’s youth, agriculture is not seen as being “cool” or attractive.
Most think of it only as backbreaking labour, without an economic pay-off — and little room for career advancement.
Engaging our Youth
Engaging youth in agriculture has been a prominent topic recently, as there is growing concern worldwide that young people have become disenchanted with agriculture. With many young people living in developing countries, where agriculture can provide a main source of income, it is vital for them to be connected to farming. This younger generation can help introduce modern technologies while learning from traditional methods. This will create the perfect fusion of new and traditional solutions to some of the world’s biggest challenges. Food wastage is one of these challenges. According to Dr Daphne Ewing-Chow, senior contributor to Forbes Food and Drink, some
Children in FARMING
commodities are more vulnerable to wastage than others. Fruits and vegetables constitute more than 40% of the food waste in the region. According to a Food and Agriculture Organization (FAO) report, the volume of fruit wasted in Latin America and the Caribbean is the 4th highest of all commodities wasted, which equates to the annual loss in food supplies representing 6 per cent of global food losses or 2 per cent of all food produced globally. The losses are mainly due to poor infrastructure and poorly organised value chains. Traditional methods could provide new opportunities for making agriculture more interesting for young people, if they capture the interest of the youth from an early age. Caribbean Farmers Without Borders created an interesting mango collection program that can be monetised to help support the youth in many ways such as: 1) Understanding the economics of earning an income 2) Learning how to become an entrepreneur 3) Finding ways to help develop the food supply value chains It would also be imperative to help them understand the importance of food safety and food security, and how the food supply chain benefits communities. Through our community-based mango collection initiative, we figured that each school in the community would be given an opportunity to collect mangoes that fall under the trees. One may never imagine how much money is lost through the neglect of collecting mangoes that fall on the wayside. In cases where there are mango trees close to the roadside, the children can do the collection under the supervision of crossing guards or engage the police to help control vehicular traffic. The mango collection drive would provide a fundraising opportunity for the children. The collection becomes a form of environmental service, since it keeps the areas clean and reduces the presence of fruit flies and other pests. Highlighting, encouraging and supporting youths and their roles in agriculture will create an interest in farming. This will also create an opportunity for agro-processors to increase their productivity. I believe each child can be paid USD 0.10 per good fruit. The money derived from the collection of the mangoes would be donated to their schools’ farmers markets, marketing boards and agroprocessors. Alternatively, the monies may be placed in the schools’ bank accounts to help cover expenses related to their feed programmes, textbooks and tours. Mango seeds may be planted and the seedlings may be sold. The seeds may also be used for crafts. Starting the mango collection will lead to teaching the children the origin of the fruit, the growth pattern, and the many uses. Understanding the purpose of collecting the mangoes, and what the mangoes can do, can spark an interest in agriculture and agribusiness.
A Chance to Make a Difference
There are many challenges ahead for the sector, but the agriculture industry can attract youth by: • Educating them in agriculture • Helping them to understand the financial gain that can come from agriculture • Making them aware of the fact that they can have a voice at policy level and in the media • Allowing them to be engaged in agriculture in an innovative way As we look to find solutions to feeding a world of nine billion people by 2050, the Caribbean will continue to create a culture of independence, based on the involvement of the youth.
A 15-Year-Old Jamaican Goat Farmer
It is exciting to see the next generation of farmers emerge, as the world looks to them to be the future players in the global food security drive. Kaheim Jauvae McLune is only 15 years old and he is already an established farmer. This ambitious youngster keeps rabbits, ducks and goats. He attends Oberlin High School in West Rural St Andrew, Jamaica and his favourite subjects are mathematics and ... you guessed it … agricultural science! Grown at Home was happy to connect with this teen entrepreneur to ask him about his farming experiences.
GAH: Kaheim, can you tell us what led to your interest in goats?
KJM: I got started in goat farming when I was five or six years old because that was when my mom bought me my first goat. That goat gave me one kid. Then, Mr Katon Black, who is a good steward of my community, gave me a brown and white native goat1. Five months later, she had a baby buck.
GAH: How many goats do you have?
KJM: At one stage, I had five goats but now I have only two goats. Some had kids and some were sold. I once experienced a great loss of three graded2 kids. The kind of goats I now have are a graded Nubian goat and a native mother goat. GAH: Do you raise goats for milk or meat?
KJM: I raise them for meat and my goal is also to get into genetics 3 .
GAH: Was there a transition between when you first started to keep goats and now?
KJM: I am constantly undergoing transition because farming is a process. My knowledge has increased and I have matured. I remember when I had to sell my first goat, I cried, but now I can make my own decisions concerning the business of goat farming and its future.
GAH: Do you enjoy goat farming and why?
KJM: I enjoy goat farming because I love goats and I like caring for them. I am an outdoor person and farming is a type of relaxation for me.
GAH: What is your typical day like?
KJM: My typical day contains activities such as checking on my livestock, grazing the goats, cutting grass, preparing feeding bags and watching them feed.
GAH: What is entailed in maintaining healthy goats?
KJM: To maintain health, I have to ensure that their environment is clean. I have to make sure that no feed is left in their trough overnight. I have to change their water daily, trim their hooves when needed, and make sure they are dewormed.
GAH: Are you involved in finding a market for your goats?
KJM: Yes, I market my own goats. There are butcher shops in my community, so I don’t have a problem marketing my goods.
GAH: Do you have a mentor from whom you can get advice?
KJM: I get a lot of advice from people in the Belmont community, starting with my family. My brother and uncle are both farmers, and my mother is involved in farming on the side. In addition, I am a member of New Belmont Farm Club and I watch a lot of vlogs by Farmer Khalil. Mr Khalil Brown is an animal nutritionist, researcher and farmer. I also keep in contact with Mr Bernard of the Small Ruminants Association of Jamaica and I am a member of Emmanuel Apostolic Church. The congregation is a big support system to my life.
KJM: I see farming as a financially beneficial business but it takes great passion and patience. I am currently adjusting my business and pushing to make more space so that I can produce more stock. If I do that, it can be even more financially beneficial.
GAH: What advice would you give to a youngster who is interested in farming?
KJM: My advice would be not to think of agriculture as a dirty job. It is good to be next to nature and to be learning at the same time. There are a lot of jobs created in agriculture so do not allow yourself to be discouraged.
FOOTNOTES
1. Native goats are those that have been around from colonial times. They breed without any formal breeding programme and survive naturally in
Jamaica’s physical environment. 2. Graded goats are those that are made up of more than one breed of goat. 3. Raising goats for genetics is when quality stock is sold to farmers for breeding purposes. These animals will help to upgrade the breed variations on other farmers’ goat operations.
Kaheim
is an established goat farmer having begun farming at age 5.
Plantain Chips This well-loved Caribbean snack provides you with a quick munch. Ingredients: 1 unripe / green plantain Olive oil or cooking oil of your choice (1 cup or just enough to submerge the plantain slices) A pinch of salt (optional) (Serves 1)
Utensils:
Frying pan Pair of tongs Paper towel Plate Measuring cup
Method:
Peel and thinly slice the plantain into circles or slices. Thoroughly heat the oil in the frying pan. Gently place the slices into the hot oil. Be careful not to cause splashing. Watch them closely because they can quickly burn. Use tongs to remove from the pan as soon as they turn golden. Place a paper towel on a plate. Put the chips there to drain.
Sprinkle with a pinch of salt, if you wish.
Wholesome Home-Harvested Snacks
Why not allow your backyard to produce simple, healthy snacks for your family? These goodies are the perfect after-school treats that keep children satisfied until dinner is ready. Even small children can make these easy recipes with your assistance.Fresh Fruit The easiest snack to prepare is fresh fruit, straight from the tree. Just wash, peel and serve. Avoid giving children fruit and vegetables with seeds that could cause choking.
Carrot Sticks Brightly coloured and full of nutrients, carrot sticks need no mixing, blending or cooking. Ingredients: 1 carrot (Serves 1)
Utensils:
Knife Cutting board Bowl or plate Carrot peeler
Method: Peel the carrot. Cut into sticks. Serve. Fruit Cups Ingredients: Any combination of fresh fruit
Method: Remove the skin and seeds. Cut, slice or peg into pieces.
Utensils:
Bowl Cups
Combine fruit. Spoon into separate servings.
Mango Ice-Cream
Mango trees grow all around the Caribbean. You may even have some in your backyard. Try your hand at this simple, satisfying treat. Ingredients: 3 cups heavy cream 2/3 can condensed milk 1 ripe mango (Serves 2 - 4)
Utensils: Hand mixer Potato masher or fork 2 bowls
Wholesome Home-Harvested Snacks Why not allow your backyard to produce simple, healthy snacks for your family? These goodies are the perfect after-school treats that keep children satisfied until dinner is ready. Even small children can make these easy recipes with your assistance. Scraping spatula Freezer-safe container with lid Measuring cupMethod: In a bowl mash the mango into a puree. Whip the cream in another bowl with a hand mixer until it forms semi-stiff peaks. Whip in the condensed milk and the mango puree.Scrape the mixture into a freezer-safe container with a lid and freeze for 6 hours.
Watermelon Slushie One watermelon vine gives you a plethora of fruit. At harvest time, freeze some to use out-ofseason.
Ingredients: 3 cups watermelon 2 cups ice Honey to sweeten (if necessary) (Serves 1 - 2)
Utensils:
Knife Measuring cup Blender
Method: Cut up the watermelon. Remove the skin and it is best to remove the seeds. Blend all ingredients together. Pour into cups or glasses.
THE STORY OF Coco Cottage
by Camille Alleyne
HOW TO LIVE SUSTAINABLY
Al Layne and his family live almost 75% sustainably at Coco Cottage in the parish of St Philip, Barbados. They have all the water and energy they need, and give them six weeks and they can be sustainable in food as well. The journey to becoming self-sufficient began for the Laynes 30 years ago and their experiences create an amazing story that should inspire us all. Al had always wanted to live in the countryside, in peaceful solitude – away from neighbours and close to nature. When the acreage became available for purchase, Al, with the full support of his wife, jumped at the opportunity to acquire the property. They built Coco Cottage and to this day, they have no regrets. The sunrise views are stunning, the adjacent forest is a place for quiet reflection, and the nearby stream is a life source. Building a life in this remote paradise came with its own challenges. The house plans were ambitious and skilled builders were few. After several failed attempts at contracting the house, Al decided to handle the project himself. Believe it or not, Al had an immense dislike for woodwork while at school. He explains, “I hated woodwork and had no intention of getting into carpentry or anything of that sort. Out of frustration and with a family to provide for, I decided to face the challenge and become a ‘do-it-yourself’ home builder. I soon discovered that the theory and practice I learned in the begrudged woodwork classes were emerging. Anything I designed I could build. Day by day, the lines on the blueprint took shape on the landscape.” According to Al, “If you want to build a sustainable home, it would not be one found in Fortune 500 magazines. That may be accomplished eventually, but that is not where it all starts. It is a process. As a result of establishing Coco Cottage, I was launched into another career – that of designing and building homes and offices. Amazed by my achievement, I began building homes for others who wanted cost savings and efficiency. Being in the business of building homes brought unexpected satisfaction and advanced my adventure in sustainable living, inclusive of water, food and energy.”
Food for the Family
Al declares, “Food security is as simple as ‘potluck dinner’. If each of us plants enough for ourselves and our neighbours, we will all have enough. Food security by definition requires a return to valuing community over individuality – each one reach and teach one. Our grandparents understood that if you sell all you have, you will have to buy all you need. Our African ancestry is rich with ancient wisdom of which comes the tradition of ‘UMBUNTU – you are therefore I am’. When translated it simply means that the creator of the universe made all of creation as interdependent. Sustainability and food security require a return to interdependence. “It isn’t difficult to become sustainable in food, but it does require a little bit of innovation and it is not as convenient as going to the supermarket and picking up a carton of milk, for example.”
Presently, the Laynes plant beans, lettuce, collard greens, kale, buck yams, eddoes and herbs. Mostly six-week crops are the focus so that food is always readily available. As livestock, they have chickens for eggs and meat. Plant matter and manure are turned into compost. Deodorant, toothpaste, insect repellant and fragrant body oil come from the numerous coconut trees that adorn Coco Cottage.
A Power Source
Producing an independent source of energy for the property was a challenging process. To begin with, running electricity to the house was quoted at US $13,500, mainly because of its remote location. It was at that point that the family began to look at utilising solar power. Until then, they gathered by candle light and kerosene oil lamps to perform nighttime duties, and this went on for about one year. Lamp light was not unusual for Al. He grew up in the Barbadian district of Brittons Hill, St Michael, where there was no electricity. “I didn’t have an issue with lamp light, at all,” clarifies Al. “There was a goal and we did whatever we needed to get the job done. “We use GEL cell batteries for our solar power and we have a backup generator for when the system goes down.” To acquire a sustainable power source, Al had gone online and researched the building of a solar energy system, and the rest is history.
Water Security
“In terms of the water,” Al continues, “initially, we spent US $700 in pipe to run the water to our house and US $700 was quite significant at that point, and still is! So, because my property inclines away from the main, the pressure was low. It was only between 1:00 a.m. and 2:00 a.m. that we had water, and then it only trickled. That meant that even with the running water, we had to collect water from the main in buckets between 5:00 a.m. and 7:00 a.m., and we had to do that every day! But then again, there was a goal in mind, a vision in mind. After that, we started to get water from the development at the top of the hill. That created another problem, we went from having too little water to too much water and that caused the water to burst all the pipes in the house … it was crazy! What we had to do then, was to tank the water. That way the gravity feed to the house would not burst the pipes. There again, what we began to see was the evolution of Coco Cottage. With the tank, what we have now is a week’s reserve of water. We want to increase that to two weeks, because that gives us a better margin, in case the water is out. Water is also harvested from the roof. The 60 to 70 gallons collected are used to water the plants. We want to increase that to 2000 gallons of water.” Al makes it known that rain water is drinkable. Rain water is collected in Bequia and other Caribbean countries and utilised as drinkable water. Boiling, usually, is enough to purify it. Chlorine, however, may be added in quantities advised by water safety professionals. Fortunately for Al, there is a spring located about a half a mile from the house. Every two weeks, they catch about 5 gallons and just filter it and drink it. “The water is very, very different from that of the tap,” admits Al, “it tastes very different. The water is alive! I always knew that the spring was there but I just didn’t know that we could drink the water. “I was at the spring one day when a young man came and told me that he drank the spring water. Another young man said that he had got an analysis done on the water and it was compared to the water from the tap in Barbados. From this he found that the tap water was heavily polluted but the stream water was not.” Al suggests that if you are concerned about the safety of your water, you may employ the services of a quality standards’ body in your country or territory to test it for you. Becoming sustainable in food, water and electricity is possible. It takes determination, perseverance, planning and focus. Al and his family have accomplished this and so can you. The Laynes said that they did not establish these measures to become eco-people. It was their circumstances that led them to this place of sustainability - a place they would not have voluntarily chosen, but now a place they rather be.
Take a Trek Through Coco Cottage
7Helpful Tips for Living 100% Sustainably
Related to food:
1Focus on planting sixweek crops.
2Plant green vegetables. These continue to grow if you take care not to uproot when harvesting.
3Eat the food you plant in its uncooked state as much as possible.
4After harvest, share, store or sell the excess.
5Collect and share seeds, especially those of indigenous crops.
6Locate a plantation near you from which you can source the food that you do not plant.
7Get chickens and a goat from which you can obtain eggs, meat, milk and cheese.
Look out for more in our next Grown at Home Magazine editions.
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