Native to coastal regions of India, the herb Ginger has a long history of use throughout the world for its ability to treat gastrointestinal upsets.
Folk medicine is full of records confirming the use of aromatic ginger for its stimulating and carminative properties. It makes a wonderful tea in times of colds and flu and can quiet nausea and indigestion better than any other modern medicinal agent.
Nausea, morning sickness, motion sickness, indigestion, diarrhea, colon disorders, gas, loss of appetite, colds and flu, pain and earaches.
Ginger (Zingiber offinale) is a tropical perennial that grows from an aromatic, tuberous rhizome that is knotty shaped and buff colored. The name Ginger is derived from the Sanscrit "gringa" or horn and "vera" meaning body, in reference to the shape of the root. Ginger has a recorded history of use in China dating from the 4th century B.C.
Used for hundreds of years as a spice cooking, Ginger is also used for its soothing properties. Ginger is available fresh, dried ground and in dried pieces. It can be added to beverages, fruits, salads, meats, poultry, vegetables and is a favorite in stir-fry cooking . Combined with onions and garlic, it adds an agreeable, warming flavor to any main entree.
Directions: The best way to make a good tasting cup of tea is by the infusion method. Place one tea bag in a cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes and remove the bag. Press the bag before removing to enhance the flavor. Add honey to sweeten.
Warnings: Keep out of reach of children.