Note: Portions of this article have been excerpted from an article originally published in November’s issue of AromaCulture Magazine.
If you give my husband a jar of candied Ginger, it’ll be gone within a couple of days. A 4-pack of his favorite Ginger soda? Three days later all evidence of its existence will have vanished. A jar of Ginger spread in the pantry? He’ll pop that thing open and add Ginger to all of the meals for the next week and there will be no remaining trace of it by the next shopping trip. He really loves Ginger. It might be his favorite thing ever. I like to say he has a supercharged cold constitution because he has such an affinity for the hotter herbs. He can brew his Ginger tea twice as strong as I could ever tolerate mine and he’s been known to eat Cayenne peppers fresh off the plant, whole. So, as you can imagine, he was pretty excited when I planted up a bed of Ginger in our garden this year.
Ginger is a warming herb that stimulates circulation, helps to relieve nausea, and gets stagnant energy flowing again. It contains over 450 different constituents, yields a vibrant essential oil, and is one of the most versatile pungent herbs in the apothecary. I’m going to share two different ways you can preserve it here today: candied Ginger and pickled Ginger, and then I’m going to share some other ways you can use it and a few of Ginger’s noteworthy test results.
HOW TO MAKE CANDIED GINGER
Slice your peeled Ginger rhizome thinly (about 1/8″) and as evenly as you can. A mandoline can be set at the proper measurement and used to keep all of your slices the same thickness, but a kitchen knife will do if you don’t have a mandoline. Place the Ginger in a saucepan and cover it with water so that the water sits at least an inch or two above the top of the Ginger slices. Place the saucepan over low heat, covered, and simmer for at least 30 to 45 minutes, or until the Ginger has become tender. Strain the Ginger, reserving the liquid decoction. Weigh the Ginger, then place it back into your saucepan with an equal amount of organic sugar by weight, and add about half of the Ginger decoction back to the pan (save the rest). Place it over low heat and stir until the Ginger basically looks like a big sticky mess in the middle of the saucepan. At that point, strain the Ginger again (reserve the liquid) and spread it out on a cooling rack or cookie sheet lined with parchment paper. Separate each slice and toss it in sugar, then leave it to dry overnight before storing. The first batch of reserved liquid can be weighed and added to a saucepan with an equal amount of sugar to create Ginger syrup, which can be added to lemonades and sodas (or even drizzled over pancakes) and the second batch of reserved liquid is already a Ginger syrup and can be used the same way.
HOW TO MAKE PICKLED GINGER
Slice your peeled Ginger rhizome as thinly as possible, then sprinkle sea salt over it and leave it to set in a bowl while you prepare your pickling liquid. Combine equal parts pure water and vinegar (either rice vinegar, which is traditionally used, or raw apple cider vinegar) and a tablespoon each of organic sugar and sea salt for each cup of water you’ve used. Bring the liquids to a boil and dissolve the sugar and salt in the mixture. Transfer the Ginger to a heat-safe jar, then pour the freshly boiled vinegar mixture over it into the jar until the Ginger is completely covered. Let it cool, then store it in the fridge for at least 2 to 3 days before eating (it’s safe to eat before then, but the flavor won’t be fully developed yet). Consume within a month or two and keep refrigerated.
THINGS TO KNOW ABOUT GINGER
- Growing Ginger is pretty easy and the plants are vibrant and tenacious. They’re always buzzing with beneficial insects and can live outdoors year round in growing zone 10, but in all other growing zones, it can be grown in a large pot and brought indoors during the cooler months. I planted mine in a raised bed this year, left it outside during our hot seasons and potted it up and brought it indoors for the winter.
- Ginger can be used in cooking to add a layer of depth to the flavor of your dishes. I like to use a bit of the fresh rhizome when I cook, removing it from the dish just before serving, because it adds a hint of warmth and spice that leaves people saying, “This is so good! What did you put in here?” It adds some zest and energy to the dish without making everything taste recognizably like Ginger.
- Perhaps most well-known for its ability to help soothe an upset tummy, Ginger stimulates the digestive system (and related organs), helps us to better digest proteins, and can be used to relieve nausea, indigestion, motion sickness, morning sickness, and a wide variety of other digestive complaints. One study found that it significantly reduced the severity of chemotherapy-related nausea symptoms for patients who were undergoing treatment.
- As a stimulating expectorant herb, Ginger is often included in formulas that are useful when dealing with a cold or flu, sinus issues, lung complaints, and sore throats. It also boosts the immune system, which is especially helpful when dealing with symptoms of imbalance or illness. Ginger is often included as a catalyst in cold and flu remedies such as Fire Cider and Elderberry Syrup and I personally enjoy using it in facial steams when I’m feeling a bit stuffy or as if I might be coming down with something.
GINGER’S TEST RESULTS
(references are linked)
One study of Ginger extract, combined with the extract of Garlic, found that they had an antibacterial effect that shows potential for use against multi-drug resistant pathogens, while another found that Ginger extract was notably antibacterial against two different strains of Streptococcus bacteria.
Ginger capsules were used in a study involving 120 college students who had primary dysmenorrhea and the results indicated that the use of Ginger significantly reduced the severity and duration of painful symptoms.
Widely studied for its possible use in the treatment or prevention of diabetes mellitus and related symptoms, one study found that Ginger could protect against the degeneration of renal cells and reduce the severity of damage caused by certain medications, while another study found that it decreased inflammation in patients with type 2 diabetes. Yet another found that Ginger significantly reduced structural abnormalities in the hearts of diabetic rats. Diabetes patients using Ginger have experienced a significant reduction in blood glucose, triglycerides, total cholesterol, LDL and VLDL cholesterol, while also finding that Ginger helps to protect the liver and kidneys, as well as from other diabetes-related complications.
Additionally, Ginger helps people to feel fuller faster, demonstrates antimicrobial and antifungal effects, effectively decreased sperm DNA fragmentation in infertile men, and, in one study, was found to have a potential anti-addictive effect against the chronic use of morphine. It’s also thought to help improve mental function in middle-aged women.
Ginger is consistently tested for anti-carcinogenic effects and has been studied for possible use to prevent / treat such cancers as colorectal cancer, prostate cancer, breast cancer, endometrial cancer and cervical cancer.
Practical Applications and Favorite Uses
Ginger can be taken as a tea when dealing with menstrual cramps that feel better when you apply a heating pad to your abdomen. Many people like to add Chamomile to the tea to make it even more effective. A warm compress dipped in Ginger tea or a poultice can also be applied to lower abdomen for the same purpose. To make Ginger tea, pour freshly boiled water over a piece of Ginger about the size of the tip of your thumb (you can also mince or slice the piece or use a bit of dried Ginger powder or a prepared tea bag), cover the mug, and let it steep for about 10 minutes.
Ginger can be infused into a carrier oil that can be used as a base for warming massage oils (think muscle aches and pains), salves and creams (warming, circulatory applications for cold hands or feet), or even scalp massage oils.
I love to add Ginger to hand and foot baths (or even full body baths), especially during the cooler months, to encourage healthy circulation, warm me up, and provide a little immune system boost.
A variety of smoothie chains offer juiced Ginger (you can make it at home too), which can be taken plain or used in Ginger lemonades and sodas.
Candied Ginger can be stored in an airtight jar and kept in the pantry or your purse. If you deal with carsickness or food-related nausea, it’s a handy remedy to keep on hand. When you make candied Ginger, you also end up with Ginger syrup, which can be added to lemonades, sodas, apple cider and other drinks, or drizzled on pancakes, cornbread or muffins.
Include a bit of Ginger in herbal formulas as a catalyst that helps to boost the effectiveness of the other herbs in the formula. It’s wonderful for encouraging a quick-acting herbal synergy.
Ginger for Dogs
Sprinkle a tiny bit of powdered Ginger in with your dog’s dinner to help encourage healthy digestion. It also works especially well for dogs that are experiencing pain or symptoms of cold in their limbs. I like to use Ginger in my homemade dog food for our German Shepherd – adding it when I’m cooking up proteins, or even adding a piece to the water when I’m making the rice for her food is an easy way to incorporate Ginger into her meals (remove the chunk of Ginger before serving).
Ginger-infused carrier oil can make a great base for topical salves and creams that are massaged into the skin when dealing with symptoms of pain that are relieved by heat.
Note: If you have a dog that already leans toward a hotter constitution, Ginger may not be the best choice for your pup.
NOTES ABOUT SAFETY
Ginger is generally considered a very safe herb, but some herbalists recommend using it only in small doses when pregnant and others recommend avoiding it when experiencing symptoms of heat in the body or when using blood thinning medications.
On a scale of 1 to 10, how much do you like Ginger? Let me know in the comments section below.