An Herbalist’s View - Ginger, Savor the Flavor
Ginger is a taste Iʼve loved since childhood. The
smell of Sauerbraten cooking would make my mouth
water (the secret was the gingersnaps that were added)
and I knew there would be leftover gingersnaps to
munch on. Ginger went into much of the baking we did
and then there was the ginger ale, my soda of choice.
I donʼt drink soda anymore but I have learned other
ways to enjoy the flavor of ginger in my cooking and
as a medicine.
Ginger has been in recorded history for over 5,000
years where it originated in Southeast Asia. It was a
highly prized culinary spice and was referenced in
medical documents of the Ayurvedic and Chinese
healers. Ginger is used to increase body temperature
by increasing circulation, for relieving nausea, assist
digestion, is an anti inflammatory, and antiseptic. So
many ways this pungent tuber can be of assistance.
This herb is easily found fresh in all groceries and the
best way to pick it is to look for pale beige or pinkish
pieces.Dried ginger does have its place in baking and
you can find pickled ginger in the asian section. I lo