Ginger has become a family friend in my household. I love its unique spicy – zingy taste. I brew it in an infusion on most winter mornings, or make ginger ice tea in summer, juice it with my veggies (ginger, apple and carrots – hello!) and like cooking with it in my stir fries.
Ginger becomes my best friend when I’m battling a cold or overdone it in Bikram and feel nauseous, thanks to its unique healing properties.
The healing property of ginger comes from the volatile oils, such as gingerols, that are responsible for its strong taste. The rhizomes from younger ginger plants are generally used for cooking because the older the plant is, the more essential oils are present and the stronger the flavor. Rhizomes from older plants are harvested for medicinal uses.
It has been used in Ayurveda for thousands of years thanks to its incredible health benefits. Fresh ginger is used for asthma, coughs, colic, heart palpitations, swellings, dyspepsia, loss of appetite and rheumatism, while the dried root is used to “strengthen” the stomach.
Benefits of Ginger
Ginger is available all year around. If peeled it can stay unrefrigerated for 3 weeks, or you can freeze it and go using it as you please for up to 6 months i.e. grate it, cut parts off etc.
Why not try a cool summer drink, by cooling your brewed ginger tea, with some squeezed lime and a few drops of stevia to sweeten.
How do you use ginger?
IMPORTANT: If you are taking medications, consult a health practitioner, as all herbs can interact with other medications.