We all know about the rock stars of immune support –elderberry syrupandfire cider– but have you ever heard of their less famous band mate, ginger syrup?
This member of the Zingiberaceae family (to which turmeric also belongs) has been used in Chinese medicine for thousands of years to soothe tummy complaints such as nausea, morning sickness, gas, motion sickness, and indigestion.
But that’s not all it’s used for. In fact, the Ayurvedic herbal tradition “reveres ginger so highly it is referred to as ‘the universal medicine.” (1) Here’s why:
Ginger supports immune function, which is why it’s one of the primary ingredients in fire cider.
It’s also known to ease discomfort associated with headaches and painful menstrual periods. (2)
The warmzing of ginger supports the body in clearing the sinuses when needed, making it a go-to when people are feeling stuffy
Also, it contains a proteolytic enzyme that supports the repair of joints and cartilage, which is probably why it’s a favorite with people who experience joint discomfort. (3)
It supports circulation, too. (4)
While historically it was very expensive – one pound cost as much as a whole sheep in the Middle Ages – these days it’s widely cultivated and very affordable. (source) I like to keep it on hand during the cold winter months along with other syrups, tinctures and teas that support the immune system.
Delicious Ways To Use Ginger Syrup
This warming ginger syrup is incredibly versatile – if you’d like to give it a try but are not quite sure what to do with it, here are some ideas:
Mix it with homemade water kefir or sparkling water and a spritz of lime to make homemadeginger ale
For a drink that will wake you – and your sinuses – up, add it to a cup of hot water with freshly squeezed lemon and a pinch of cayenne
Stir it into tea
Take it straight off the spoon (Taste a small amount first – spiciness varies from batch to batch depending on the intensity of the root)
Drizzle it over stir fry
Stir it into oatmeal
Video Tutorial
While technically this is a tutorial for making elderberry syrup, the process is exactly the same. Just substitute ginger for elderberries and you’re good to go!
Reduce heat and simmer until liquid is reduced by half. This should take around 45 minutes.
Remove the ginger by pouring the liquid through a strainerinto a bowl. Allow it liquid to cool to room temperature, then stir in honey.
Pour yourginger syrupin an airtight container such as aswing-top bottleorjar and store in the fridge.
Notes
Because this recipe contains honey, it should not be used in children under one. According to Rosemary Gladstar, the syrup should stay good from several weeks to months. If you are concerned that you might not be able to use it all in time, you may want to cut the recipe in half or freeze some in an ice cube tray for later.
Honey Candied Ginger – Sweet and spicy, candied ginger is often used to support digestion after a meal.
Lemon Ginger Tea– This immune support tea is made with three essentials, plus 1-5 optional ingredients based on what you have on hand. It’s easy to make, too.
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Stem ginger in syrup, also called preserved ginger, is a wonderful ingredient. You can use it in sweet or savoury dishes and it keeps almost indefinitely in the fridge.
Ginger has a few key actions that make it such an amazing and useful herb. Not only is it well-known for its anti-nausea and digestive properties, but it's also an anti-inflammatory, antispasmodic, diaphoretic, a circulatory stimulant, and appetite stimulant (“Ginger,” n.d.).
When taken by mouth: Ginger is likely safe. It can cause mild side effects including heartburn, diarrhea, burping, and general stomach discomfort. Taking higher doses of 5 grams daily increases the risk for side effects.
Refrigerator: When properly wrapped and stored in the crisper drawer, unpeeled ginger can last for up to 1 month in the fridge. Peeled ginger will last 2 to 3 weeks in the refrigerator. Freezer: Whole, unpeeled ginger root that is properly wrapped and stored will last 3 to 4 months in the freezer.
Q: True or false – In order to reap the health benefits of ginger, you must use fresh gingerroot. A: False. Ginger's nutrient profile does undergo some changes during the drying and bottling process, but it still offers up plenty of health benefits and is definitely worth adding to your diet – in any form.
The characteristic fragrance and flavor of ginger result from volatile oils that compose 1–3% of the weight of fresh ginger, primarily consisting of sesquiterpenes, such as beta-bisabolene and zingiberene, zingerone, shogaols, and gingerols with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the ...
Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.
Ginger can have side effects such as abdominal discomfort, heartburn, diarrhea, and mouth and throat irritation, especially if taken in large doses. Some studies of the use of ginger during pregnancy suggest it is safe, but the evidence is not conclusive.
Ginger Chia water is a natural remedy for weight loss and reducing inflammation and discomfort. The reason why experts suggest drinking this lukewarm detox water is because it naturally helps in targeting belly fat and also helps in reducing water weight and inflammation.
How to Store or Freeze. If kept covered in the fridge, ginger simple syrup should keep for up to two weeks, but may last a little bit longer than that.
Ginger syrup is made by cooking ginger with water and sugar until you obtain a syrupy consistency (see recipe below). Meanwhile ginger beer is traditionally a fermented beverage created by mixing ginger syrup (once cooled) with a mother culture (ginger beer plant) and leaving this mixture to ferment for a few days.
It starts with fresh sliced ginger, lemons, and ground turmeric. We like to throw the ginger slices into our mugs, top with lemon juice (and the juiced lemon), and a dash of ground turmeric. You can also add fresh black pepper or cayenne pepper for heat. Black pepper also increases the bioavailability of the turmeric.
Fresh, unpasteurized ginger juice lasts only 24 to 48 hours when stored in an airtight container in the refrigerator, due in part to its 5.9 pH; alkaline foods have short shelf lives. Pasteurized ginger juice keeps for two to three months but gradually loses its potency once opened.
The shelf life of your simple syrup will depend upon the cleanliness of the airtight container and the amount of sugar in your mixture. The standard one-to-one sugar-to-water ratio will produce a simple syrup that lasts about one month in the fridge.
The signs of bad ginger juice are similar to those of bad ginger root.Look for mold, discoloration, and a slimy texture.The juice may also have a pungent, sour smell or no smell at all.
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