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Webster 1913 Edition

Ginger

Gin′ger

,
Noun.
[OE.
ginger
,
gingever
,
gingivere
, OF.
gengibre
,
gingimbre
, F.
gingembre
, L.
zingiber
,
zingiberi
, fr. Gr. [GREEK]; of Oriental origin; cf. Ar. & Pers.
zenjebīl
, fr. Skr.
çṛṅgavëra
, prop., hornshaped;
[GREEK][GREEK][GREEK]ga
horn +
vëra
body.]
1.
(Bot.)
A plant of the genus
Zingiber
, of the East and West Indies. The species most known is
Zingiber officinale
.
2.
The hot and spicy rootstock of
Zingiber officinale
, which is much used in cookery and in medicine.
Ginger ale
(a)
a soft drink flavored with ginger and carbonated.
(a)
See
ginger beer
, below.
–
Ginger beer
or
Ginger ale
,
a mild beer impregnated with ginger.
–
Ginger cordial
,
a liquor made from ginger, raisins, lemon rind, and water, and sometimes whisky or brandy.
–
Ginger pop
.
See
Ginger ale
(above).
–
Ginger wine
,
wine impregnated with ginger.
–
Wild ginger
(Bot.)
,
an American herb (
Asarum Canadense
) with two reniform leaves and a long, cordlike rootstock which has a strong taste of ginger.
Gingerbread tree
(Bot.)
,
the doom palm; – so called from the resemblance of its fruit to gingerbread. See
Doom Palm
.
–
Gingerbread work
,
ornamentation, in architecture or decoration, of a fantastic, trivial, or tawdry character.

Webster 1828 Edition

Ginger

GIN'GER

,
Noun.
[L. zinziber.] A plant, or the root of a species of Amomum, a native of the East and West Indies. The roots are jointed, and the stalks rise two or three feet, with narrow leaves. The flower stems arise by the side of these, immediately from the root, naked and ending in an oblong scaly spike. The dried roots are used for various purposes,in the kitchen and in medicine.

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