Roots are generally high in polysaccharides (long chain sugars which act as energy for the plant) giving them sweetness, and nutty nourishment; great medicine.
One of our most commonly found roots (although we usually have to forage for this one from the local health food shop or grocers) and its technically a rhizome, the hot spicy Ginger.
We love the Ginger and one of our favourite treats is to consume this pungent rhizome in powdered form heated up in milk.
Offering a wonderful period cramp relief remedy, helping to ease tension and cramps away. Providing a warm comfort in a cup, creamy milk coupled with the warming sweetness of the ginger.
This readily available spicy root is a staple in our homes. And as well as creating a sense of warmth, its packed full of medicinal value too. Ginger is renowned for easing digestion; an action termed carminative helping to promote the release of gas and relaxed the musculature of the digestive tract. As a warming circulatory and anti-inflammatory agent, ginger has been wonderful in any mix for folk with pelvic congestion causing menstrual issues and for arthritic joint complaints.
The chopped or sliced root makes a glorious decoction too, simmered in water and then drunk with a spoon full of honey and a slice of lemon…yum
The many health related issues that Ginger supports are usually related to stagnation or lack of movement, and with the warming, relaxing, anti-inflammatory qualities of ginger it is easy to see how it will encourage blood flow and inertia throughout the body. This spicy rhizome has a wealth of protective properties and is a great herb to have as part of a winter diet, the many benefits will be experienced.
Here is a recipe for Ginger cordial, it can be drunk as a squash-type drink, with warm water or added to hot chocolate and deserts as a syrup.
- 4 inch fresh ginger root, grated
- 1 ½ pints water
- 1 lb organic soft brown sugar
Other things you will need: A muslin bag, a grater, pan, measuring jug, kitchen scales, an empty, sterilised glass bottle (with a lid)
- Place the water and grated ginger into a pan, bring the water to the boil and leave on a gentle simmer for 5-10 minutes, this depends on how strong and gingery you want your syrup.
- Strain through a muslin or jelly bag
- Measure the volume of what is essentially a strong ginger tea and then measure out a lb of sugar to a pint of liquid.
- Place the tea and the sugar in a clean pan
- Heat gently until the sugar has dissolved and then leave slightly bubbling for 5 minutes to give it a syrupy quality.
- Pour into a clean sterilised bottle
This can be served with a slice of fresh lime to add a sophisticated air….if desired (who doesn’t desire a sophisticated air now and then!)