Fresh Ginger, or Ginger Root, sometimes also called Green Ginger. The root of the ginger plant is actually a rhizome, the bulbous part beneath the ground that is harvested to give us this extremely valuable food. Ginger has been used in many parts of the world for thousands of years, both in everyday cooking and in specific medicinal preparations.
The Ginger root is covered with a pale brown skin that can vary from being very thin and delicate to a thicker, tougher outer layer that needs to be peeled off. The inner flesh of the root is yellowy, with a stringy texture that should be firm and juicy, with a taste that is pungent and hot, with a pleasant strong aroma.
Ginger is an important component in many styles of cooking, especially Indian, and Asian traditions. The pungent hot taste blends well with many other spices and it’s inclusion in rich foods helps the body to digest the meal.
The hot pungent taste of ginger is easily balanced with softer, sweeter tastes like honey or sweet fruits such as apples and citrus. Ginger can be used in both sweet and savoury recipes, and is a delicious addition to many herbal or green / black teas. (see below for recipe ideas)
Ginger is especially appreciated for its ability to soothe nausea, so can be used to help those with morning sickness, digestive troubles or motion sickness. The active ingredients in ginger, known as gingerols are also a powerful anti-inflammatory, making ginger a helpful ingredient when dealing with pain caused by swelling and inflammation. It is also used to relieve indigestion (make a tea with a few slices of ginger root), and can help relieve gas pains and diarrhea.
Breastfeeding mothers may find that including ginger in their diet helps to calm their baby’s colic or digestive problems.
Ginger has diaphoretic qualities, meaning that it heats the body and causes one to sweat. This is helpful when treating the symptoms of colds and flus, and is also useful in colder weather to ease that feeling of always being cold. Warming the body from the inside is a good way to keep healthy over winter.
Ways to Use Fresh Organic Ginger
Flu Fighter Tea (or drink when healthy to prevent getting sick!)
place 2 thin slices of fresh Organic ginger root into a mug, with the juice of 1/2 a lemon. Add one teaspoon of active manuka honey and water that has been boiled then cooled for a few minutes. Stir to dissolve the honey, then drink while hot.
Ginger Water
Place a slice of ginger root in your water bottle each day, for a subtle but pleasant taste change; you’ll find you have fresher breath and you’ll be boosting your immune system.
Ginger Green Tea
Add a slice of ginger root to the tea pot when you make green tea. You’ll find that the tea is less bitter (even when strong) and the warming spicy taste goes well with the slightly bitter taste of the tea.
Ginger Stewed Fruits
When stewing fruits such as apples or pears, cook as normal, but when the fruit is done, finely grate some fresh ginger root and stir through the fruit, after taking it off the heat. Put a lid on, and the flavour will be imparted to the fruit whilst maintaining maximum nutrients. (Stewed apple with ginger and a teaspoon of manuka honey is a delicious combination, particularly good for those who are sick and don’t have much of an appetite).
Ginger Roasted Vegetables
Veges such as Parsnip Pumpkin and Carrots come alive when teamed with ginger. Click here to read the recipe for Roasted Parsnip with Honey and Ginger.