Ginger Root

In my humble opinion, ginger root (zingiber officinale) is a spice more appreciated by adults than children. Kids enjoy ginger ale, and may accept ginger sliced into stir-fry dishes. Tea-drinking youth may appreciate Orange Zinger herbal tea. Straight-up ginger likely holds greater appeal for adult taste buds.

Case in point being my father, a man of somewhat peculiar tastes, who ate PB+G (peanut butter and ginger) sandwiches with regularity. In his 80’s he was quite set in his ways, and consumption of a PB+G sandwich (or two) was a part of his daily ritual. His recipe included a slice of wheat bread, spread with a generous layer of peanut butter, to which he added a thick coat of powdered ginger followed by another slice of bread.

The year I arranged a bulk shipment of powdered ginger for him as a gift (I think it was about 10 pounds) he was as happy as a pig rooting for fermented corn. He packed it into gallon-size glass jars whose lids had tight rubber seals to preserve flavor, and indulged his appetite for ginger without fear of running out.

Ginger acts as a vasodilator, spreading heat and encouraging blood circulation, and as a blood thinner. The root combats nausea, stimulates appetite and aids digestion. A strong ginger tea is helpful in clearing congested sinuses. We brew ginger tea in our household for colds and flu before even considering making chicken soup.

WebMD, a site which tends to err on the side of caution, states “ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea.”

These days, our salads not only incorporate dark leafy greens (no more iceberg lettuce), but also include slices of ginger and turmeric root, some fruit, seeds and/or nuts, along with whatever other colorful edibles are available. A range of colors, textures and flavors blend nicely to entertain our palates.

Some of my favorite uses for ginger include:

·         minced ginger in hot, dark cocoa;

·         ginger peach ice cream homemade using full-fat raw milk, grated or minced ginger, and fresh-sliced Georgia peaches in season; and

·         ginger tea.

Our recipe for ginger tea has simply been to place a pot of cold, filtered water on the stove and slice in a goodly thumb of ginger—three to four inches worth, bring to a boil, then simmer until the scent of ginger permeates the air. I’m sure it’s good with lemon and honey, but I’m a purist and prefer just the ginger-water.

You can learn more at Annie’s Remedy (http://www.anniesremedy.com/herb_detail27.php) and the Uses of Herbs (http://usesofherbs.com/ginger) websites.

Blessings,

Cynthia

05 March 2017