This book traces the history of ginger, focusing on ginger growing and the use of ginger in Australian food and medicine from 1788 to the mid-twentieth century. The story is set in the context of ginger's long history in China and India, ancient Greece and Rome, and Britain. Ginger was grown in the first garden in Sydney in 1788. As settlements were established further north, the spice thrived, and large quantities were also imported to meet ever-increasing demand. Including recipes and historical anecdotes with detail from specialist sources, 'Ginger in Australian Food and Medicine' is for a wide readership.