Ginger: A Seasoning for All Seasons!
In the wintertime, when viruses are on the move, ginger
is wonderful for preventing or alleviating stomach viruses.
In the summer, when traveling, it is unsurpassed in preventing
or alleviating motion sickness. It is generally taken before
departure, and again each hour during the trip or when the
first symptoms occur. Spring and Fall bring with them allergies
which may cause dizziness or even vertigo. Ginger to the
rescue once again!
This wonderful spice is available in many forms: powdered
for use as a kitchen spice, candied for baking, pickled, dried whole
root for tea, in tablets and capsules, and in foods such
as ginger-ale, ginger snaps, and ginger bread. I keep a
2-liter bottle of ginger ale in my pantry, and use it whenever
I hear of stomach ailments making the rounds in the community,
or if they suddenly appear unannounced in our household.
The powdered form can be made into a tea by simply adding
some to a cup of hot water and letting it sit for a few
minutes. Start with one eighth of a teaspoon and adjust
to taste. The dried root can be used in the same way, adding
a small piece, then adjusting to taste. Tablets and capsules
are convenient and easy to use. Follow label directions.
Ginger snaps, ale and bread need no directions. In the winter
I try to keep a box of ginger snaps on hand, but they often
have to be replaced - we like to eat them!
My personal favorite way to use ginger is candied or "crystallized"
ginger. I chew a small piece if I feel a stomach virus may
be setting up housekeeping. Occasionally I have severe bouts
of vertigo, for which I take a small piece of the crystallized
ginger, chew it a little, and let it sit under my tongue
for several minutes for rapid absorption. It works in minutes
to restore equilibrium.
Ginger is a safe and effective remedy for the nausea of
pregnancy. I discovered this after my children were born
so was unable to test it myself for this. It is reported
to be excellent for nausea regardless of the cause.
Fresh ginger may also be used. I have not mentioned it because
it is more highly perishable than when dried, and cannot
easily be carried around. With so many convenient forms
this versatile and effective plant root is high on my list
of natural remedies.
Article by Randi Kuhne
Copyright 2004 The Healing Arts, Homosassa
Recipe
for Pickled Ginger
from http://www.rain.org/~hutch/ginger.html
8 oz. (250 g) ginger root
3 fl oz (90 ml) rice vinegar
2 Tablespoons mirin *
2 Tablespoons sake **
5 teaspoons sugar
* mirin is a very sweet rice wine used only for cooking.
You can substitute a teaspoon of sugar for a Tablespoon
of mirin, or an equal amount of sake.
** sake is a rice wine that often accompanies sushi. Dry
sherry is a potential but inferior substitute.
Scrub the ginger under running water as you would a potato
for baking. Blanch in boiling water for one minute and drain.
Combine mirin, sake, and sugar in a small pan. Bring to
a boil, stirring until the sugar has dissolved. Cool.
Place the ginger into a sterilized jar and pour the cooled
vinegar over the ginger. Cover and keep 3-4 days before
using. Will keep refrigerated for up to one month.
The pale pink color develops as it ages, however, you might
want to add a small amount of red food coloring.
Recipe
for Pickled Ginger
from http://www.rain.org/~hutch/ginger.html
8 oz. (250 g) ginger root
3 fl oz (90 ml) rice vinegar
2 Tablespoons mirin *
2 Tablespoons sake **
5 teaspoons sugar
* mirin is a very sweet rice wine used only for cooking.
You can substitute a teaspoon of sugar for a Tablespoon
of mirin, or an equal amount of sake.
** sake is a rice wine that often accompanies sushi. Dry
sherry is a potential but inferior substitute.
Scrub the ginger under running water as you would a potato
for baking. Blanch in boiling water for one minute and drain.
Combine mirin, sake, and sugar in a small pan. Bring to
a boil, stirring until the sugar has dissolved. Cool.
Place the ginger into a sterilized jar and pour the cooled
vinegar over the ginger. Cover and keep 3-4 days before
using. Will keep refrigerated for up to one month.
The pale pink color develops as it ages, however, you might
want to add a small amount of red food coloring.
Recipe
for Candied Ginger
From Home Arts page:
http://www.homearts.com/depts/food/fron0041.htm
Making Candied Ginger
by Fraya Berg
Peel the ginger and slice it into rounds about 1/8 inch
thick. For every cup of ginger slices, bring 3 cups water
and 3 cups sugar to a boil in a large sauce pan. When the
sugar is completely dissolved, add the ginger and boil for
45 minutes, until the ginger is sweet and tender. Drain
the ginger, reserving the liquid. Place the ginger on a
rack to dry for 30 minutes, then toss it with enough granulated
sugar to coat. Let it dry on wax paper and then store in
an airtight container.
I would then boil the reserved liquid until it is reduced
to a syrup with a consistency somewhere between maple syrup
and honey. This will intensify its flavor. This syrup can
be used for pancakes, waffles, or ice cream, and is an extra
bonus for making your own candied ginger.
The ginger is delicious eaten as candy, and can also be
used in recipes calling for candied ginger.
Books about Ginger and
Other Herbs
available in association with Amazon.com
Ginger Capsules and More
available in association with Amazon.com
