The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London

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Title: The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London
Author: Gerard, John, 1545-1612.
Publication: London :: Printed by Adam Islip Ioice Norton and Richard Whitakers,; anno 1633.
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Subject terms: Botany -- Pre-Linnean works -- Early works to 1800.; Botany, Medical -- Early works to 1800.; Gardens -- England -- Early works to 1800.
Link to this Item: http://name.umdl.umich.edu/A01622.0001.001
Cite this Item: "The herball or Generall historie of plantes. Gathered by Iohn Gerarde of London Master in Chirurgerie very much enlarged and amended by Thomas Iohnson citizen and apothecarye of London." In the digital collection Early English Books Online. https://name.umdl.umich.edu/A01622.0001.001. University of Michigan Library Digital Collections. Accessed May 14, 2025.

Pages

¶ The vertues.

Ginger, as Dioscorides reporteth, is right good with meate in sauces, or otherwise in conditures: [ A] for it is of an heating and digesting qualitie; it gently looseth the belly, and is profitable for the stomacke, and effectually opposeth it selfe against all darknesse of the sight; answering the qua∣lities and effects of Pepper. It is to be considered, That canded, greene or condited Ginger is hot and moist in qualitie, prouoking Venerie: and being dried, it heateth and drieth in the third degree.