Ginger: For What ‘Ales’ You

By Nancy K. Crevier

Growing up, my mother had two reliable methods of treating two of the most common illnesses known to lay low the active child, stomach flu and the common cold. Both of those methods employed ginger.

Flat on my back, my stomach roiling, the thought of food or even water was nauseating when a stomach bug attacked. But my mother knew that the one thing that would stay down and keep me hydrated was a glass of ginger ale, served not too cold. The amount of ginger in the sweetened beverage was minimal (although Canada Dry Ginger Ale, created in the late 1800s by Canadian John McLaughlin, professes to this day to contain real ginger) but the amount of relief was maximum. To this day, I think of Ginger Ale as a medicine, rather than a beverage or drink mix.

The other remedy she fell back on when the common cold struck was a hot ginger tea. A chunk of ginger root was slightly crushed and placed in a tea cup. Honey and lemon juice were added to the cup and boiling water poured over it all.

“Drink it quickly, while it’s still hot,” she would admonish whichever of us girls was suffering from a stuffy, runny nose, and sore throat. The slightly spicy, sweet drink worked its magic time after time, relieving the congestion and misery long enough for us to nap.

Ginger has a long history, with references to the gnarled root appearing in Asian writings as far back as the 4th Century. For hundreds of years, the rhizome was valued for its medicinal properties. In Asian countries, and then African and Caribbean countries, ginger was used to treat intestinal upsets, headaches, motion sickness, nausea, coughs, arthritis, and as an analgesic. In teas, tinctures, and poultices, ginger root provided ancient peoples with a form of  relief for many health problems.

Eventually, the zesty flavor of ginger, as well as the discovery of its preservative properties, made it a popular addition to the cuisine of Asian countries. By the 13th Century, European chefs were experimenting with the use of ginger in sweets and other dishes.

Ginger is a prominent ingredient in curries used across India and Africa, in the stir-fried dishes of Asian countries, and is often used to flavor meats and fish dishes in Caribbean countries. Natural ginger beers and ales are pungent with the hot flavor of ginger, and probably are far more beneficial than the mass produced ginger ale of my youth. Ginger root pressed through a juicer and added to fresh carrot juice makes a snappy health drink. Would the holidays be as cheerful without the scent of gingerbread baking in the oven? Gingersnap cookies, molasses cookies, Indian pudding, and pumpkin pie would be quite faint-hearted without the addition of ginger, although in most recipes, it is the ground, dried version that adds spunk to the finished product.

Fresh ginger, much of which comes from Jamaica, India and Hawaii, is readily available in most markets. Look for evenly colored, tan roots with smooth skin. The root should feel somewhat heavy and have no soft spots. Older, slightly larger roots will be a bit stronger in flavor. Along with garlic and onions, ginger is one of those items I consider a staple in my kitchen.

Ginger will keep in the refrigerator for three or four weeks. Wrap it in paper towels, tuck it into a plastic bag, and store it in the vegetable drawer of the refrigerator. It can also be wrapped tightly in plastic and frozen. Break off or cut off a frozen piece as needed. Sliced fresh ginger can be stored for a few weeks covered in sherry or brandy in the refrigerator, but this ginger is best used only in savory dishes as it will taste of liquor somewhat.

And when my kids are sick, I find myself turning first to the comfort spice of my own childhood, ginger. Just be sure to stir in a spoonful of love to each cup of ginger tea; I think that may truly be the secret ingredient.

 

Delicious Ginger Cookies

 

2 C whole wheat flour

1/3  C unbleached white flour

1 tsp baking soda

¼ tsp baking powder

¾ tsp cinnamon

2 tsp ground ginger

½ tsp ground cloves

¼ tsp salt

Stir dry ingredients together and set aside.

Cream together:

½ C unsalted butter at room temperature

¼ C canola oil

Add:

1 egg

1 Tbs fresh grated ginger

1 C sugar

¼ C molasses (not blackstrap!)

Beat until creamy.

Beat dry ingredients into wet ingredients.

Shape into 11/2  inch balls and roll in a bowl of an additional 3 Tbs sugar until coated.

Place on an ungreased cookie sheet, press down lightly.

Bake at 350 degrees for about 10 minutes, or until bottoms are golden.

Remove from pan and cool on parchment paper.

Enjoy!