Fresh Ginger Root—One Heck of a Deal!
According to health researchers and nutritionists, we should always be looking for ways to get more ginger root into our diet. There are some very good reasons for this.
First of all, this flowering plant contains high levels of gingerol, which has anti-inflammatory and antioxidant properties that help with many symptoms — from indigestion to nausea to improving brain function.
The scientists from John Hopkins University put it this way, “Eating ginger can cut down on digestive fermentation, constipation and other causes of bloating and intestinal gas. It protects against wear and tear on cells. Ginger is high in antioxidants—molecules that help manage free radicals, which are compounds that can damage cells when their numbers grow too high.
“And patients receiving chemo for cancer will find that ginger can take the edge off post-treatment nausea, and without some of the side effects of anti-nausea medications. This is a huge benefit because the stress of nausea hampers the body’s efforts to restore itself.”
In terms of protecting health, strengthening the immune system, and in assisting with health challenges, science says ginger is indispensable.
Then factor in its taste, and ginger is not only indispensable, it’s versatile, too. Around our house, ginger beer is a big deal. Then there’s gingerbread and ginger cookies. And think of all the Asian dishes that are enhanced by ginger (ginger chicken, broccoli stir-fry, pork pot stickers, and so on).
Also, cold winter nights are greatly improved when there are cups of hot ginger tea available. In fact, those previously mentioned John Hopkin’s researchers highly recommend a nightly cup of it because it delivers a more intense dose of benefits. They even have a little tutorial on how to make it:
I’ll close with another delightful way to work ginger into your diet: candied ginger. When you want a sweet treat that also provides some of those priceless ginger benefits, consider turning to this candied ginger recipe (also known as crystallized ginger).
This wonderful recipe is from Lisa at www.downshiftology.com, and we thank her. This treat is chewy, spicy, and slightly sweet. It travels well, stores well, and does a good job of satisfying those cravings for something sweet. And along the way you’re doing your body a favor! Fresh ginger root is one heck of a deal!
1 pound fresh ginger root (preferably young ginger)
2 cups reserved water (from boiling ginger)
2 cups sugar plus more for final coating
Directions:
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First of all, this flowering plant contains high levels of gingerol, which has anti-inflammatory and antioxidant properties that help with many symptoms — from indigestion to nausea to improving brain function.
The scientists from John Hopkins University put it this way, “Eating ginger can cut down on digestive fermentation, constipation and other causes of bloating and intestinal gas. It protects against wear and tear on cells. Ginger is high in antioxidants—molecules that help manage free radicals, which are compounds that can damage cells when their numbers grow too high.
“And patients receiving chemo for cancer will find that ginger can take the edge off post-treatment nausea, and without some of the side effects of anti-nausea medications. This is a huge benefit because the stress of nausea hampers the body’s efforts to restore itself.”
In terms of protecting health, strengthening the immune system, and in assisting with health challenges, science says ginger is indispensable.
Then factor in its taste, and ginger is not only indispensable, it’s versatile, too. Around our house, ginger beer is a big deal. Then there’s gingerbread and ginger cookies. And think of all the Asian dishes that are enhanced by ginger (ginger chicken, broccoli stir-fry, pork pot stickers, and so on).
Also, cold winter nights are greatly improved when there are cups of hot ginger tea available. In fact, those previously mentioned John Hopkin’s researchers highly recommend a nightly cup of it because it delivers a more intense dose of benefits. They even have a little tutorial on how to make it:
- Trim off the tough knots and dry ends of a piece of fresh ginger root
- Carefully peel it.
- Cut it into thin, crosswise slices.
- Put a few of the slices in a cup or mug.
- Pour in boiling water and cover.
- Let the slices steep for at least 10 minutes.
I’ll close with another delightful way to work ginger into your diet: candied ginger. When you want a sweet treat that also provides some of those priceless ginger benefits, consider turning to this candied ginger recipe (also known as crystallized ginger).
This wonderful recipe is from Lisa at www.downshiftology.com, and we thank her. This treat is chewy, spicy, and slightly sweet. It travels well, stores well, and does a good job of satisfying those cravings for something sweet. And along the way you’re doing your body a favor! Fresh ginger root is one heck of a deal!
Homemade Candied Ginger
Ingredients:
1 pound fresh ginger root (preferably young ginger)
2 cups reserved water (from boiling ginger)
2 cups sugar plus more for final coating
Directions:
1. Peel the ginger using the edge of a spoon.
2. Slice the ginger. Use a mandoline or sharp knife to slice the ginger ?-inch thick. You can slice the ginger into rounds or wider pieces, it's up to you. (Note: the ginger slices will reduce in size when boiled.)
3. Boil the ginger. Bring a large pot of water to a boil over medium heat and add the sliced ginger. Boil for 30 minutes, covered, then drain in a colander over a bowl, reserving the water.
4. Simmer with sugar. Add the ginger back to the pot along with 2 cups of the reserved water and two cups of sugar. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender. Note: if your simple syrup is evaporating more quickly, you might be simmering too hot. You can always add a little bit more water.
5. Drain and cool. Drain the ginger again in a colander over a bowl to save the ginger simple syrup for future use (see note below). Then, lay the ginger in a single flat layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes.
6. Toss in sugar. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating.
7. Dry and store. Lay the ginger flat on a parchment-lined baking sheet to completely dry (I prefer to let them dry overnight). Then store in a sealed container.
2. Slice the ginger. Use a mandoline or sharp knife to slice the ginger ?-inch thick. You can slice the ginger into rounds or wider pieces, it's up to you. (Note: the ginger slices will reduce in size when boiled.)
3. Boil the ginger. Bring a large pot of water to a boil over medium heat and add the sliced ginger. Boil for 30 minutes, covered, then drain in a colander over a bowl, reserving the water.
4. Simmer with sugar. Add the ginger back to the pot along with 2 cups of the reserved water and two cups of sugar. Bring to a boil, then reduce the heat to a simmer, and simmer for 30 to 35 minutes, stirring occasionally, until most of the simple syrup has evaporated and the ginger is tender. Note: if your simple syrup is evaporating more quickly, you might be simmering too hot. You can always add a little bit more water.
5. Drain and cool. Drain the ginger again in a colander over a bowl to save the ginger simple syrup for future use (see note below). Then, lay the ginger in a single flat layer on a cooling rack over a parchment-lined baking sheet. Let cool for 30 minutes.
6. Toss in sugar. While the ginger slices are still sticky, toss them in a bowl with extra sugar for a final coating.
7. Dry and store. Lay the ginger flat on a parchment-lined baking sheet to completely dry (I prefer to let them dry overnight). Then store in a sealed container.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
