Medicine in the Kitchen – Ginger

Ginger 300x243 Medicine in the Kitchen   Ginger

It’s not a secret that many of the herbs used in Traditional Oriental Medicine are valued more for their medicinal properties than for their taste.

However, there are exceptions and fresh ginger root, or Sheng Jiang as it’s known in Chinese, is one of the most commonly used herbs in both TCM as well as the kitchen.

Fresh ginger is a key ingredient in many of the traditional formulas used for boosting the immune system and treating colds and flu, especially at the early stages with symptoms such as chills and body aches, nasal congestion, and coughing with mucous and phlegm.

Ginger is also beneficial for the digestive system and can be helpful for symptoms such as nausea and vomiting, whether it be from motion sickness when travelling or morning sickness during pregnancy. Because of its antibacterial action in the gastrointestinal tract, ginger can also soothe mild cases of food poisoning or other similar digestive upsets.

A simple tea can be made by grating 1 Tablespoon of fresh ginger root and gently simmering in 1 cup of hot water for no longer than about 5 minutes, otherwise the medicinal volatile oils may evaporate and reduce the overall efficacy. Several cups of the tea may be sipped throughout the day as needed.

A note of caution: because ginger root can stimulate blood circulation, it should be used with caution during pregnancy or in people who have a higher risk of bleeding such as those using blood thinner medication. When in doubt with any herbal medicine, you can always consult with your Registered Traditional Chinese Medicine Practitioner.

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