Ginger

Posted on Tuesday, March 4, 2008 at 01:01

Who hasn't heard of Ginger-ale?  Or gingerbread cookies?  I love both.  Ginger has a delicious aroma and a sweet bite to it, flavoring many of the foods we eat daily.  It is also a fantastic herb for digestive upsets, dysentery and nervous conditions. 

Ginger's active properties are anti-emetic, and anti-inflammatory.  It has been used worldwide to treat rheumatoid arthritis and is very effective in aiding digestive complaints.  It has the added benefit of being extra tasty, too!

Ginger comes in several forms, powdered, root and even pill.  When using ginger, it is advised to keep hands away from eyes and nose, because it can cause some very unpleasant burning sensations.

Ginger Tea

Ginger tea is wonderful.  To make fresh ginger tea, use the freshest root possible.  Scrub and then peel about 1 inch of the root, and allow to steep for ten minutes in a tightly closed tea pot, or container. One note of caution here, do not use metal pots to steep tea leaves or root, as they can cause unknown chemical reactions in the body.  Always use a porcelin-clad teapot, and do not use metal tea balls either.

Giner tea is a great pick-you-up, and wonderful for those who are not feeling quite themselves.  You can sweeten with honey, or raw sugar.  I also add a drop or two of orange or vanilla flavoring to my tea.  Ginger tea can be stored in the fridge for up to five  days, but it begins to lose it's healthful benefits after a few hours.

Powdered Ginger

Every cook is familiar with powdered ginger.  We use it in many cookie and sweet recipes, but did you know, you can make your own, and have a greater taste and quality of the spice?  You can, and it is as easy as pie!  All you need is a mortar and pestle.  These can be found in many cooking shops, and discount stores.  To make your own powdered ginger, simply wash and peel ginger root, and allow to air dry for a week or two, until it has become dry, and somewhat brittle.  Then cut the root into 1 inch peices and grind away, until you have the desired consistency.  You may have to do this several times to get it right, but the flavor is so worth the effort!  Store in a clean dry container, preferably glass.

Enjoy!

A word of caution about ginger:  If you are on blood thinners, anti-diabeties drugs, or have gallstones, do not use any ginger without talking with your MD.  Ginger can counter-act, or increase the potency of these medications.

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Posted by haflinger on Tuesday, March 4, 2008 at 02:19 - Link

Now I must say I have never heard of gingerbread cookies..Yes gingerbread I just made some. If you have a recipe I would love to have it ..
Blessings Sister Brenda

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Posted by gabbie427 on Tuesday, March 4, 2008 at 03:09 - Link

I am just now learning the wonders of using ginger in my cooking. I love it.

God's Blessings,
Amy Jo

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Posted by tractorchick72 on Wednesday, March 5, 2008 at 11:15 - Link

I am just now able to stand a little ginger here and there LOL When I was younger I had a very bad experience at a friends house with extreme over use of ginger and since then I can't even stand a gingerbread cookie! But my son loves this asian sea salt with ginger he found at Walmart and we did have it in our stir fry the other night. So I'm trying to ease it back into my foods. :o) I hope you have a wonderful day!

Tricia

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Posted by countrylivin on Thursday, March 6, 2008 at 09:02 - Link

I'm enjoying your posts and learning quite a bit!

Hi!!!

Posted by pinkhorseofcourse on Sunday, March 9, 2008 at 10:14 - Link

You haven't been around!! =( I miss you!! Hope all is well!

Blessings, Jennifer