Ginger Tea

Ginger tea is easy to make. Measure 1/4 teaspoon of ground ginger into a heat proof mug or glass and pour 1 cup of boiling water over it. Cover with a saucer and let sit until cool enough to drink before straining. (I line a fine mesh strainer with a coffee filter to do so.) Sweeten with honey or sugar as desired. The dose for children: 1/4 cup every two to three hours and aim for no more than 1 to 2 cups total per day.

Ginger Compress

A compress, or fomentation, is helpful for painful joints, muscle sprains or stomach aches. Make a tea (see #1 for directions), soak a piece of flannel or washcloth in it until saturated, wring out, then immediately place on the painful area. Cover with a towel, then a heating pad or hot water bottle, then another towel. Leave on for 20 minutes. Repeat if needed.

Ginger Candy

Ginger candy is a yummy way to help alleviate the queasiness that sometimes accompanies pregnancy or traveling. To make herbal candy you will need: 1 cup of prepared ginger tea (you may want to increase the amount of ginger if a stronger flavor is desired) and 1 1/2 cups of sugar. Stir together well in a deep, heavy saucepan. Boil over medium to medium-high heat, without further stirring, until mixture reaches 300 degrees F. Set into moulds.

Ginger Foot Bath

A ginger foot bath is invigorating! It helps warm up and stimulate the entire body by increasing circulation to the feet and legs. Persons with diabetic neuropathy may find this helpful, however, it would be wise to double check with your health care provider first.

Bring 2 quarts of water to a boil then add up to 2 tablespoons of powdered ginger and a pinch or two of sea salt (optional.) Let this cool quite a bit before pouring into a basin or tub that will fit your feet comfortably. For your first ginger footbath, start with a smaller amount of ginger then work your way up. Soak feet for ten to twenty minutes at a time.

Ginger Salve

While you can use the ginger root oil directly as is, sometimes it’s more convenient and less messy to apply in salve form. To make a salve from the oil you made in #7 above: Weigh out 3.5 ounces of ginger oil and 0.5 ounces of beeswax (or 7 times as much oil as beeswax). Combine together in a heat proof small jar such as a jelly jar. Set this into a pan with a few inches of water. Slowly heat the water over medium heat until the beeswax melts. Pour into small tins or glass jars. Allow to set up then cap and store in a cool, dark cabinet. Apply as needed. Shelf life of homemade salves are usually around one year. They won’t spoil or mold, but the oil will eventually go rancid.

Ginger Fizz

Make a tea, as directed in #1, only use twice as much ginger. So the ratio will be 1/2 teaspoon ginger to 1 cup boiling water. Simmer the mixture for 5 minutes to reduce it a bit, then let sit for ten minutes before straining. Stir in 2 teaspoons of sugar/honey (adjust to taste) then gently add up to 1/2 cup carbonated water. Drink right away to preserve the fizz factor. You can also omit the sugar/honey and replace the carbonated water with 1/2 cup ginger ale or other light tasting natural soda. (This is a useful alternative for those accustomed to a “soft drink” type taste, but still gets the helpful herb in them.)

Ginger Infused Oil

Ginger root oil can be rubbed onto achy joints to help relieve some of the pains associated with arthritic conditions. Another use is placing 2 to 3 drops on a piece of cotton or cotton ball and placing in an aching ear for several hours. I like to use it in salves and balms that I make intended for sore muscles.

To make the oil, place several pinches or spoonfuls (you don’t really have to be exacting on this) of ground ginger in a small jar. Pour olive oil or sweet almond oil over the spice. Shake well and allow to infuse for several weeks in a cool, dark place. Shake daily so that the powder doesn’t settle in one big clump in the bottom of the jar. After about four to six weeks, strain out the oil and store in a clean dry jar with a tight cap. This will keep about a year if stored properly.

Baked Goods

Use 1 tablespoon of fresh ginger for every 1/4 teaspoon of ground ginger called for in your recipe. Grate or mince it finely, so it doesn't overpower your recipe. If you don't have any fresh ginger root, or you're allergic to ginger, use an equal amount of allspice, cardamom, cinnamon, mace, or nutmeg.