Ginger: what the root is used for, how to prepare it, and when to be careful

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Ginger is the knobbly rhizome of a tropical perennial from Asia, sold fresh, dried or powdered in almost every food shop. This page covers what is actually in it, what herbalism and kitchen tradition credit it with, how to turn it into an infusion, a decoction or a syrup tonight, and who should go carefully with it.

What it is credited with

• Digestion after a heavy meal. Ginger has a long reputation as a digestive spice, taken as an infusion at the end of a rich plate.
• Travel queasiness. Herbalists commonly suggest a piece of crystallised ginger or a thermos of ginger tea before a car, boat or coach journey.
• Warming the body. In Chinese tradition it is drunk to warm up after coming in from the cold, and is included in preparations for chilly, damp weather.
• Winter drinks. Folk practice pairs it with honey and lemon in hot drinks when throats are scratchy and noses are blocked.
• Stiff, cold mornings. Naturopathy credits ginger with a warming, stimulating quality and uses it in oils and rubs for tired limbs.
• A stimulating reputation. It has been used as an aphrodisiac spice in several Asian traditions, and simply as a pick-me-up.
• Headaches. Traditional herbalism has used ginger infusions among its remedies for dull, heavy heads.

How to use it

Fresh infusion, the everyday version

• Peel and slice a thumb-sized piece of fresh rhizome into thin coins.
• Pour a mug of just-boiled water over it, cover, and leave 8 to 10 minutes.
• Strain, then add lemon and a spoon of honey if you like.
• Usually taken one to three mugs a day, after meals, for a week or two rather than indefinitely.

Decoction, stronger and hotter

• Simmer the sliced rhizome in water, lid on, for 10 to 15 minutes.
• The result is noticeably fierier than an infusion; dilute with hot water if it bites too hard.
• Traditional in cold weather, often with a cinnamon stick or a few cloves.

Powder

• Half a teaspoon stirred into warm milk, plant milk or soup.
• Gentler on a sensitive stomach than the fresh rhizome, though it loses some of the bright lemony note.

Honey syrup

• Grate fresh ginger into a jar and cover with runny honey.
• Leave in a cool cupboard for a few days, shaking daily, then use by the teaspoon in hot water.
• Keeps several weeks in the fridge. Not for children under one year, because of the honey.

In the kitchen

• Grated raw into dressings, marinades, stir-fries and broths.
• Sliced into stock with fish and rice, the classic pairing across China, Japan and Thailand.
• Powdered in curry blends, gingerbread and biscuits, where it pairs beautifully with cinnamon.
• Candied, eaten by the piece between meals or chopped into ice cream and cakes.
• Steeped in ginger beer and ginger ale, the latter a popular mixer.

Frequently Asked Questions

The one thing to remember: slice a thumb of fresh rhizome, cover it with just-boiled water for ten minutes, and drink it after a meal.

Fresh or powdered ginger, which should I use?

Fresh gives a brighter, more lemony and far hotter result, and is best for infusions and cooking. Powder is milder on the stomach, which is why it suits people who find the fresh rhizome irritating. It does lose some of the flavour in exchange.

How much ginger tea can I drink in a day?

One to three mugs a day is the usual everyday habit, taken after meals. It is more sensible to use it in stretches of a week or two than to drink it endlessly without a break. If it burns your stomach or makes reflux worse, cut back or stop.

Can I take ginger while pregnant?

Ginger in food, as a spice, is part of normal eating in much of the world. Concentrated infusions, capsules and supplements are a different matter, and during pregnancy they should only be used on the advice of a midwife, doctor or pharmacist.

Do I have to peel it?

Not always. Young rhizomes with thin, shiny skin can be scrubbed and used as they are. Older, papery ones are better scraped with the edge of a teaspoon, which removes the skin without wasting flesh.

How do I keep fresh ginger from going wrinkly?

Store it unpeeled in a paper bag in the fridge, where it holds two to three weeks. For longer, freeze the whole piece and grate what you need straight from frozen, skin included.

Blandine Merlin

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.