Ginger is a wonderful digestion settling Chinese herb and used in Traditional Chinese Medicine to warm and stop coughs and colds…. Learn more below:
Take in hot water with cider vinegar and honey – for coughs and colds or an upset digestion put 2 slices of fresh ginger root in a cup of boiling water with a dessertspoon of raw apple cider vinegar and a teaspoon of honey to taste and once cooled to taste, drink slowly.
In soup – Grate or puree fresh ginger into soup like chicken soup or vegetable soup to give it a kick.
In stir-fries or Thai curries – to help your digestion and add a great flavour.
Juice your ginger – with carrot and apple for a great tasting detox and energising kick.
Pickled ginger – Use young ginger (international supermarket) or mature ginger (cured with salt for 30 min to remove heat) peeled, sliced finely and placed in a jar with brine – bring equal proportions of water and rice vinegar with 4 teaspoons of sugar per cup to the boil (until sugar dissolved) then you into jar over ginger and seal. Can be used after 3 days as a great accompaniment to sushi or Japanese food.