Herb Infused Candied Ginger
Ginger is a staple in my home. We keep it fresh and dried year round. I love adding it to stew, soups, stir-fry and curry dishes. I’m addicted to ginger flavored fermented drinks, teas, and lemonade. I love it’s spicy flavor and medicinal properties, which is one of the main reasons why I use it for cold and flu support.
Ginger is the rhizome of Zingiber officinale and though it is cultivated around the world, it’s natural habitat is the savanna and semi-tropics. It is used in many dishes among the African Diaspora as well as in African folk medicine, as a carminative, diuretic and antiemetic. Ginger is also widely used for its medicinal qualities in helping to clear chest congestion, calm an upset stomach and reduce nausea and inflammation.
Here’s a fun recipe that serves both as a sweet and spicy fall treat and herbal food. If you love the spiciness of ginger, you’ll love this herb-infused candied ginger recipe. Here’s what you’ll need:
1/4 lb. of ginger (peeled and thinly sliced)
1cup of herb infused water (any herbal tea you enjoy)
1 cup of honey and a dash of salt
In a medium sauce pan cover the ginger with regular water and simmer for 10 minutes.
Drain the water off ( great to save for ginger tea)
Repeat step 1 and 2.
Add herbal infused water and honey to ginger and simmer on low until syrup becomes the consistency of loose honey. A good benchmark is when most of the water has evaporated and the syrup becomes very bubbly or frothy.
Be careful to remove the hot ginger from the pan and place on plate to cool.
Once cooled some, coat with granulated maple syrup or coconut sugar
Enjoy!!
S/N: For a list of my favorite immune supportive nutrients, check out my Cold and Flu Support Protocol to get ready for this fall and winter season.
Reference: Iwu, M. M., PhD. (2014). Pharmacognostical Profile of Selected Medicinal Plants. In Handbook of African Medicinal Plants (pp. 336-339). Boca Raton, FL: CRC Press.
