Ginger Recipes

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The recipes below were adapted from Rosemary Gladstar’s Medicinal Herbs, A Beginner’s Guide

Ginger Lemon-Aide

For medicinal purposes it is best to use fresh lemons because bottled lemon juice is heated and the heating process removes much of the medicinal qualities.

Ingredients: 

  • 4-6 Tablespoons freshly grated ginger root.
  • 1-2 Lemons
  • 1 quart water
  • Honey (or liquid sweetener) to taste

To Make:

Combine the ginger with 1 quart cold water in a saucepan. Cover the pan and bring to a boil. Remove from the heat and let it steep for 10-15 minutes. While the ginger is steeping, squeeze the lemons. Strain the ginger from the tea in a strainer, filter, or cheese cloth. Stir the lemon juice and honey to taste. You can drink it hot or cold.

Alternative:  It is best medicinally to drink this hot, but you can make a a summer drink with a concentrated infusion with 2 cups of water instead of 1 quart. Add lemon juice and honey, and then refrigerate to cool. Jest before serving add an equal amount of sparkling water.

Ginger Syrup

Ingredients: 

  • A large hand of fresh ginger root.
  • Honey (enough to cover ginger in saucepan)

To Make: 

Peel the garlic and grate it into a saucepan. Add just enough honey to cover the ginger. Simmer over low heat for 10-15 minutes, until the ginger is soft and mushy and blends well with the honey. Pour the ginger syrup into a jar and refrigerate. It should last a few weeks in the fridge.

Alternative: You can also turn this syrup into a jam by putting it in a blender and using 2 tablespoons arrow root powder or cornstarch for each cup of syrup, as a thickener and blend. Refrigerate.

Hot Ginger Balls

Ingredients:

  • 2 Tablespoons ginger root powder
  • 1-2 tablespoons carob or unsweetened cocoa powder.
  • 1 tablespoon cinnamon
  • 1/2 Teaspoon water

To Make: 

Combine the ginger, carob or cocoa powder, and cinnamon in a bowl, mix in enough honey so that the mixture takes on the texture of bread dough. Add 1/2 teaspoon of water, mix well, and knead for a dew minutes. (Add more ginger or cocoa/carob to thicken or a little water to thin). Roll into pea sized balls. Let them dry at room temperature or in a dehydrator. Once dry store in an airtight jar with a tight-fitting lid. Keep the jar in a cool dark location. They will keep for 3-4 weeks, or longer if refrigerated.

To Use: Take two or three balls as needed to calm an upset stomach. For motion or seasickness take 2-3 one hour before traveling, then take as needed.

Hot Ginger Poultice

You will need:

  • 1/2 cup freshly grated ginger root or 4-6 tablespoons of powdered ginger.
  • Water
  • Dishcloth (large enough to fold and cover an area of the body)
  • Hot water bottle

To Make:

Bring a kettle of water to a bowl. Put the grated or powdered ginger in a bowl and add just enough boiling water to make a thick paste. On a plate or baking sheet poor boiling hot water over the dish cloth until it is soaked. Then place the ginger over the the middle of the hot cloth. Let the cloth and ginger cool just enough so it won’t burn the skin. Fold the cloth over the ginger.

To Use:

Apply the poultice directly to the area in need, pelvis, stomach, lungs, muscles, etc. Ginger is antispasmodic and a great digestive, menstrual cramp, and rheumatoid arthritis aid. Keep the poultice warm by placing the hot water bottle over it. Leave in place for 15-29 minutes until cramps subside. This remedy is most effective served with Ginger Lemon-Aide.

Source:

Gladstar, Rosemary, Rosemary Gladstar’s Medicinal Herbs, A Beginner’s Guide, North Adams, Ma, Storey Publishing, 2012

Copyright 2020, All Rights Reserved
The Adoring Crow Publishing, Hopedale, Ma
theadoringcrow@gmail.com

Published by Angel Crow

Herbalist, Artist

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