GingerIf you have never experienced the flavor of fresh ginger, you’re in for a pleasant surprise. Sweetly aromatic, it’s spicy and can add quite a bit of heat to whatever you’re making.Ginger is not only delicious, it has long been valued for medicinal purposes. Among its traditional therapeutic uses is its ability to reduce motion sickness and other stomach upsets. Whether you drink it (ginger ale, ginger tea) or cook with it, ginger can be effective in reducing nausea from seasickness or diarrhea. It has also been used as a digestive aid and modern science supports it’s usefulness as such. It acts as a gastrointestinal antispasmodic and can prevent indigestion and abdominal cramping. Try a gingersnap or some ginger tea after a meal to enjoy these benefits. The antispasmodic effect may also reduce the pain of menstrual cramps. Personally I have had great luck using ginger to reduce inflammation and consequently the accompanying pain. Studies support the traditional use of the herb in this way as anti-inflammatory compounds have been identified. This is certainly of interest to anyone suffering from general stiffness or arthritis. Use ginger in cooking to add a sweet and spicy lift.- Grate it into a stir fry seasoned with garlic, sesame seeds and some tamari. - Add some to a smoothie - Put new spin on meatballs by adding some ginger and tamari, then cooking in broth seasoned with a can of chopped pineapple- Experiment in baking by adding some candied ginger instead of raisins My personal favorite is to make a ginger tea (I’m using the word “tea” loosely here; you might prefer to think of it as an infusion). This can be done two ways. And by the way, there is no need to peel ginger; the skin is perfectly edible. 1) Mince some fresh ginger and fill a tea ball. Place that into a four-cup Mason jar, cover with boiling water and place the lid on top. Let stand for 24-48 hours. Remove the tea ball and store in fridge until needed. Just microwave as required and add lemon and a small amount of honey.Or,
This really is a wonderful beverage and, if you are so inclined, you can add a bit of Demerera rum to make the ultimate Hot Toddy if you have a cold or when camping out.
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2) Slice some ginger very thinly, about 2 heaping tablespoons, and place into a saucepan. Cover with approximately 6-8 cups of water, bring to a boil then lower the heat to simmer for 15 to 30 minutes. At this point you can add a tea ball full of green tea for five minutes and remove. Then add lemon and honey to your cup and enjoy! You can vary the amount of ginger you use depending on your taste; I make mine quite spicy. If the first pot you make is too hot, just dilute with some boiled water from the kettle. Again, whatever you don’t drink can be strained into a jar and stored in the fridge for a week or so and used as needed. An added benefit is that your kitchen will smell heavenly.
