We’ve meddled with matcha, tried out turmeric, and supplemented with spirulina, but this autumn we’re going back to our roots with good ol’ fashioned ginger to keep the nasties away.
After winding back our clocks last weekend, the days are now getting shorter and colder so we’ll be looking to this nutrient-dense root to boost our immunity during the cooler months.
Originating from China, ginger has a long history of being used in traditional and Ayurvedic medicine. The close cousin to turmeric and cardamom, the underground part of the root (also known as the rhizome) contains gingerol, a bioactive compound responsible for much of its anti-inflammatory and antioxidant properties.
This versatile root boasts myriad use – grate it fresh into a stir fry, use it in powder form in baking or a smoothie, or pour of nip of its juice into tea or soup.
Its health and beauty benefits are equally as widespread. Gingerol can help to quash inflammation and reduce pain receptors; soothe red or irritated skin; protect skin against free radicals; boost collagen production; promote digestion and stave off bloating or gas; reduce nausea during hangovers or morning sickness; lower LDL cholesterol levels; prevent the formation of blood clots; fight infections and relieve menstrual cramps. Phew.
GOOD TO GROW
Ginger thrives in warmer temperatures, so if you’re keen to try growing the good stuff then be wary that fresh pieces of root are best planted in ambient temperatures between 20°C and 30°C.
New Zealand’s temperamental weather means ginger grows best in large pots indoors – a greenhouse or conservatory are both good options.
There are myriad ginger plants available in New Zealand, so it pays to check the one you have is edible. Varieties like Chinese ginger (krachai), Japanese ginger (myoga) and Thai ginger (galangal) are all non-invasive species that have edible rhizomes.
When you’re ready to plant, prep the soil by adding in compost to help it retain moisture. A small amount of sand will help with drainage. Next, bury pieces of fresh ginger root roughly 5cm under the surface of the soil, and space each piece 15cm apart to allow for spreading. For best results, the soil should keep moist so remember to water regularly, and supplement growth by applying a liquid fertiliser once per fortnight.
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Advertise with NZME.This one’s a slow burner, you’ll be waiting 25 weeks to harvest. When ready, dig around the plant to cut off a piece of the older root, leave the young roots with shoots to re-sprout. Try not to disturb the rest of the plant too much while harvesting.
Unpeeled, fresh ginger can be wrapped in tinfoil and stored in the fridge for up to two months.
Striking the right balance between tart and sour, this organic kombucha recipe looks to fresh ginger and Dilmah’s Ceylon Green Tea with Ginger for spicy oomph.
BREW IT YOURSELF: ORGANIC KOMBUCHA WITH GINGER
Makes 3 litres
Ingredients:
3 litres purified water
1 cup organic sugar
1 knob of ginger, sliced or grated
4 bags Dilmah Ceylon Green Tea & Ginger
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Advertise with NZME.250ml starter kombucha
1 SCOBY (Symbiotic Culture Of Bacteria & Yeast)
Equipment:
3 – 4 litre glass container or jar
1 wooden spoon
1 roll paper towels
Handful rubber bands
1 muslin cloth (or cotton tea towel)
- Bring 500ml of purified water to boil, then turn off heat and stir in sugar to dissolve. Drop in tea bags and allow to seep until water has cooled.
- When water has cooled, use a wooden spoon to fish out the tea bags and transfer the cold brew into the glass jar. Next, pour in the starter tea, which will help create the optimal environment for the SCOBY to thrive. Top up with the remaining 2.5 litres of water.
- With clean hands, pick up the SCOBY and slide into the cold tea brew, ensuring the smooth side is facing up. Cover the mouth of the jar with a paper towel, and secure in place with a rubber band.
- Store the jar at room temperature away from direct sunlight and allow to ferment for 7 – 10 days. Over time, the SCOBY may form a younger layer on top, which can be shared with a friend or used to start a second brew. Healthy fermentation signs include brown, stringy particles, sediment collecting at the bottom, or bubbles forming around the SCOBY.
- After five or six days, sample your batch by pouring a small cup using a wooden or plastic ladle. The brew should strike the balance between sweet and tart – the more days you ferment, the more vinegary it will become.
- Once you are getting a tart yet sour taste, the kombucha is ready for bottling. Be sure to measure out a cup of starter kombucha to place your SCOBY in while you bottling the remaining liquid.
- Strain the kombucha with muslin cloth, then use a funnel and pour the fermented kombucha into sealable glass bottles. Leave a thumb-width of head room in each bottle. Add in rounds of ginger for a more a subtle flavour, or grated pieces for a spicier kick.
- Now it's time for the second ferment. Store your bottled kombucha at room temperature out of direct sunlight for a further 1 – 3 days to naturally carbonate. Afterwards, refrigerate to stop the fermentation and carbonation process. The kombucha will keep in the fridge for up to six weeks.
Recipe adapted from Organicmechanic.co.nz
Enjoy the gentle and refreshing taste of Dilmah’s home-grown Ceylon Green Tea with Ginger. Try it as the base for the go to winter warmer by grating in some fresh ginger root, honey and a squeeze of lemon if a sore throat looms.
- This is part of a special Viva and Dilmah editorial series celebrating the Dilmah's traditional wellness range of roots, herbs and spices. To see more, go to Viva.co.nz/Dilmah.
