Grown by Michael and Emma in Mt. Mellum. Standard in many kitchens and cuisines, ginger is the seasoning that gives life to a host of dishes. Ginger has been used in Asian, Arabic and Indian cultures as a herbal medicine since ancient times. The healing property of ginger comes from the oils, such as gingerol, that are responsible for its strong taste. Many herbalists suggest that using fresh ginger is best. Most frequently used to aid digestion, ginger is believed to increase saliva and other digestive fluids, alleviating indigestion and associated problems such as flatulence. It is known to relieve nausea and recommended to those who suffer from motion sickness,and is believed to have anti-inflammatory qualities that may relieve swelling and pain. As a tea it is said to ease headaches and sore throats. Fresh ginger is used for asthma, coughs, colic, heart palpitations, swelling, loss of appetite and rheumatism. It has been shown to be more effective against bacterial staph infections than antibiotics and it can kill cancer cells. In India, ginger is liberally used in daily life. Ginger infused chai is a household favourite, and its Grandma's medicine of choice to battle colds and flus.