Ginger, the Universal Herb

Ginger

Want to add a little zap to your tongue and your health?

In my opinion, ginger root, called the universal herb in Ayurveda, is one of the best investments you can make in your health. And it’s so simple. This root is delicious, inexpensive and easily available.

Zesty ginger is one of the most popular spices throughout the world. Along with onion and garlic, it’s one of the three famous trinity roots that comprise the basis of healthy Ayurvedic cooking. For my money, it’s one of the most effective kitchen herbs you can add to your diet.

This spicy herb is presumed to have originated in tropical India, but no one quite knows how old ginger is, as it has never been found growing in the wild. It is an ancient part of Chinese food and medicine as well. Ginger goes way back in Europe, too. It was popular to keep a jar of ginger on the counter in 19th century English pubs so the clientele could add it to their drinks. Ginger ale was born.

There are lots of ways you can use ginger. Use it as dried powder or crystallized with sugar. How about gingerbread and ginger snaps? Try ginger chunks in a stir fry, or mixed with honey or with a little molasses as a glaze, perhaps for carrots. Even add fresh juice to a fresh juice mix, perhaps apple, to add some snap. In my home, my family likes to dice peeled fresh ginger root, sauté it until crunchy, and use the crispy bits as a condiment. Prepared this way, ginger will last about a week in the refrigerator.

 

Ginger can be enjoyed as tea, brew 1 tsp. chopped fresh root, 3 times a day, or use a prepared tea bag.

How do you get the snap from ginger into your day?

 


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The Tea Talk Blog is written by Karta Purkh Singh Khalsa, Yogi herbalist with over 40 years experience.
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