Ginger root can be made into herbal teas, used in recipes and aids in healing. Many people use it as a home remedy for indigestion, nausea, and to ward off colds, flu, and sore throats. Drinking ginger tea is used to ease gut inflammation and boost your liver health.
Ginger is a warming remedy, ideal for boosting the circulation, lowering high blood pressure and keeping the blood thin in higher doses. Ginger is anti-viral and makes a warming cold and flu remedy. Ginger is a powerful anti-inflammatory herb and there has been much recent interest in its use for joint problems. It has also been used for arthritis, fevers, headaches, toothaches, coughs, bronchitis, osteoarthritis, rheumatoid arthritis, to ease tendinitis, lower cholesterol and blood-pressure and aid in preventing internal blood clots. Also, well known as a remedy for travel sickness, nausea and indigestion and is used for wind, colic, irritable bowel, loss of appetite, chills, cold, flu, poor circulation, menstrual cramps, dyspepsia (bloating, heartburn, flatulence), indigestion and gastrointestinal problems such as gas and stomach cramps.
1 Tbsp. fresh grated ginger
2 cups filtered water
1 Tbsp. raw honey or pure maple syrup
½ lemon, juiced
- Cinnamon stick
- Fresh mint leaves
- Pinch of cayenne pepper
Peel the ginger root with a peeler or with the back of a spoon. Grate the ginger with a grater/zester. If you slice it, slice it thin and use more. Infuse the ginger; if you add cinnamon, mint or cayenne, add it here.
If you are using a saucepan, bring the water to a boil, add ginger and turn off heat. Put the lid on it and let it steep for 10 minutes then strain the water to remove the ginger.
If you are using a teapot, add ginger in the teapot and pour boiling water in it. Let it steep for about 10 minutes.
Add fresh lemon juice and natural sweetener if you like. Stir and enjoy!
If you want a cold tea, let your tea cool down, store it in the fridge and add ice cubes before serving.
Quick tip: Ginger freezes well
After buying, if there’s any that I need right away, I simply break off a piece to use immediately. I then wash and completely dry the rest, put it in a freezer bag, and pop it into the freezer. Not only does the freezer extend the life of ginger to 6 months (it lasts about 3 weeks in the refrigerator), it also makes it much easier to grate.
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