I heart Ginger
This month, despite careful hand washing and herbal preventative care, I fell prey to a nasty stomach virus. Or it could have been food poisoning, due to eating Thanksgiving leftovers that had been left out a little too long. (Good thing I don’t have to see or smell another stuffed turkey for at least one year!)
One herbal ally played an important role in nursing me back to health: ginger, the fabulous tropical root. Warming and spicy, ginger is one of the best all-around remedies for digestive upset caused by unwanted bacteria or viruses. Ginger is anti-spasmodic and anti-microbial and has a strong affinity to the digestive tract and is great for relieving nausea, diarrhea, indigestion, gas, and intestinal cramping. It is good at warming up the body and can be used for poor circulation and cold hands and feet. It is also warming to the uterus and can be helpful with menstrual cramping due to congestion. Because of its anti-nausea effect, ginger has also gained attention for being helpful for motion sickness.
There are many ways to ingest ginger! You can decoct (gently boil) a piece of the fresh root for 20 minutes to make a strong tea. I like to add 1/4- 1/2 tsp of powdered ginger to hot water to make an instant cup of tea. For nausea, it sometimes helps to suck on a small piece of the fresh root. I have found candied ginger to also be helpful for nausea.
Here are some more specific ginger recipes for the stomach flu:
Ginger-echinacea tea for stomach virus or food poisoning
1 tsp echinacea tincture
1/4 tsp powdered ginger root or tincture of ginger
Add ingredients to your favorite tea mug. Cover with boiling water, allow to steep for a few minutes. Best to drink hot.
Alternative Recipe:
3 TBS echinacea root
3 TBS fresh ginger root
4 cups water.
Add ingredients to pot. Bring to a boil and simmer for 20 minutes. Strain and drink hot.
For diarrhea, add 1 tsp blackberry root tincture or 2 TSP blackberry root to either recipe.
Ginger Honey Recipe
Fill small jar with lots of chopped or grated fresh ginger.
Cover with honey.
Store in cool dark place for 2 weeks.
It’s ready to eat! You can scoop it out of the jar and add to warm water or enjoy a spoonful by itself.
Whole Foods Ginger Tonic Recipe
Thanks to my sister, who figured out this recipe.
Ingredients:
Fresh ginger root
Limes or lime juice
Agave nectar
Chop big piece of fresh ginger root.
Add to pot with 1 quart water.
Simmer gently for at least one hour.
Cool, then blend the contents of the pot (ginger and water).
Strain and add lime juice and agave juice to your taste.
