So as of my last post you can see that I finally got some sense and started drinking my ginger tea from the root. I love ginger AND I love ginger. SO I took some ginger root to my good friend Mary Moses shop in commerce. HRMagoo and turned her on to drinking the ginger tea from the root. It’s new to me and I really like it. Well while I was there I saw a little packet of something that looked like candied pineapple and she told me it was candied ginger and the little wheels started spinning in my head. So guess what comes next! Let me first say that I have never had candied ginger until I had my own so I don’t have anything to compare it to but the idea of it screamed at me to MAKE IT. And soooo and sooooo and WOW! I’m in love …..I’m sorry! ….did forget to tell you that I love ginger?
The first thing I did was to research some sites and try to condense the recipe to something very straight forward. This is what I found.
It was recommended to use a spoon to scrape the skin off and it took me a couple turns to get the spoon to act right but it was more simple than using a knife and you scrape only the skin and not the root.
1lb ginger peeled and sliced thin, cover and simmer in water till tender.
I had a little over a lb and I boiled about an hour maybe a little less.
Now this is what I have learned. One recipe had you boil it in water twice as in boil once for 20-30 min drain the water and refil and boil again for 20-30 min.
The thing is if you boil it in the same water then the liquid as well as the finished product is very strong. (Too strong for my liking) Next time I will boil it twice in fresh water.
Drain the water but keep it. (If you like ginger tea, this stuff is potent and great to open your sinus too I might add.)
You either want to measure your ginger or weigh it; you want approx the same amount of each ginger and sugar.
Throw both into pan and add about 2 tablespoons of the liquid back into the pan.
This is where the fun comes in. You need to simmer this liquid until there is just a wee bit of liquid left. I think when working with sugar you need to be on guard, so you will be watching and stirring this luscious bowl of exotic scents and tastes for about an hour. Cook it slow and on the lowest heat that will give you bubble.
Now, while stirring and stirring and smelling, I want you to look deeply into the dark brown eyes of the juice that boiled off those roots and think to yourself how good that must taste. Go ahead….....take a swig! ……………..A careful swig! I may be a wimp but I got more fire off of that tiny swig than I thought I would get. That’s good because it means it will make more tea for me..
Have a bowl of sugar ready to coat your slices in. Once the liquid has cooked down to next to nothing, tilt your pan and drain the yummy goo to one side and with a slotted spoon pull out your slices and toss them in the sugar. I did not have any issues with the slices sticking together. Everything came out wonderful. After tossing pull them out and place on a pan to dry out a little bit. That’s it all done.
I’m going to place these in some little bags and give some as gifts, I said some! Not all!
I’m thinking now that it’s a good thing that my husband doesn’t like ginger. Yippy skippy!….It leaves more for me!
So there is really no science involved just a lot of standing and stirring but it is soooo worth it.
Almost forgot! After I took out the slices from the pan I was left with crusty, sugarcoated sides. So I took the liquid root juice and added it back into the pan and warmed till I melted all the sugar off the side and then placed in a jar. I can seal and use it to make tea. You just need hot water and root juice to taste.
I’ve already showed you the benefits that I found on ginger and if you like the taste of it as much as I do then you will love it candied. So, give it a try and tell me what you think!
Namaste
Merilee
Well its almost Christmas 2011 and I am sure there are a bunch of you getting sick with the change in the weather. So let me tell you what I added to my garden last spring. Ginger! Easy peasy too, I got a root from the grocery store and put it in a pot and now at the end of the growing season I have doubled what I started with, so next spring I will add to it, Yes I think I will have a very large patch of ginger because I have fallen in love with the tea I make from the root. I have tried many ginger teas but they all have pepper in them which makes them bitter after using the tea bag a 2nd or 3rd time. With fresh ginger I not only don't have that issue, I know that what I'm getting is fresh and not processed in any way I know exactly whats in it.
This is a copy from another site that will explain the health benefits of ginger. I did not write it and am only borrowing it to spread the knowledge,
http://www.boost-immune-system-naturally.com/health-benefits-of-ginger.html
Ginger and the Immune System
•strong antioxidant
•Antimicrobial (kills bacteria - including salmonella) - internally and topically as an antiseptic
•two natural antibiotics are found in ginger
•contains anti-inflammatory agents
•helps eliminate congestion
•contains zingibain that dissolves parasites and their eggs
•ginger root tea eases some throat pain
•kills cold viruses
•inhibits production of cytokines which cause pain and swelling
•combats chills and fever
•ginger inhibits 5-LO enzymes, the only food for prostate cancer cells , prostate cancer cells die in one to two hours without this enzyme
•gingerol (an extract of ginger) inhibits pancreatic cell growth
•beneficial to prevent constipation-related cancer
•an effective ani-tumor agent in leukemia cells
•an extract of ginger causes lung cancer cell death
•gingerols inhibited the growth of Helicobacter pylori associated with dyspepsia, peptic ulcer disease and the development of gastric and colon cancer
•ginger extract raises significantly the thymus index, spleen index, percentage of phagocytosis, and thus improves the immunologic function relating to tumors
•gingerol inhibits cell adhesion, invasion, motility and activities of breast cancer cell lines
•gingerol induces viability reduction (killed) gastric cancer cells
•a ginger extract causes apoptosis (cell death) of breast carcinoma cells
•ginger inhibits cell growth and modulates angiogenic factor in ovarian cancer cells
•6-shogaol (component of ginger) induces cell death in colorectal carcinoma cells
•compounds of ginger inhibits proliferation (stops growth) of ovarian cancer cells
•a component of ginger suppresses metastasis (stops the spread) in any type of cancer cell including leukemic, skin, kidney, lung, and pancreatic cancer cells - one of the most exciting and powerful health benefits of ginger!
Ginger and Circulation
•stimulates circulation
•may help prevent heart attacks
•has natural blood thinning properties
•lowers blood cholesterol levels
•cleanses and stimulates blood
•prevents internal blood clots
•may prevent TIA’s (mini strokes)
•therapeutic properties for hypertension
Ginger and Digestion
•cleanses colon
•reduces colon spasms and cramps
•helps clear gas
•relieves indigestion
•excellent for nausea, vomiting and motion sickness
•stimulates production of digestive juices
•helps bowel disorders
Ginger and other Body Systems
•lungs: helps with respiratory problems, eases asthma symptoms
•helps eliminate hot flashes
•relieves headaches
•promotes menstrual regularity
•helps with morning sickness
•helps reduce inflammation of arthritis
•supports kidney health
•topical gingerol provides protection against UVB-induced skin disorders
•reduces the severity of post chemotherapy nausea
Ginger and its Nutrients
•high in potassium
•manganese which builds resistance to disease, protects lining of heart, blood vessels and urinary passages
•silicon which promotes healthy skin, hair, teeth and nails
•helps assimilate calcium
•also contains Vit. A, C, E, B-complex, magnesium, phosphorus, sodium, iron, zinc, calcium, beta-carotene
Other Facts and Health Benefits of Ginger
•was listed in U.S. Pharmacopoeia from 1820-1873
•British research has found ginger to be as effective as drugs at relieving nausea after surgery
•Patients with rheumatoid arthritis and osteoarthritis studied at Denmark’s Odense University got relief from pain and swelling after taking ginger daily for three months
•gingerol promotes healing of inflammation and minor burns
•may prevent transient ischemic attacks (TIA’s) know as mini strokes
•Israeli researchers found that standardized ginger extract has dramatic effects on cardiovascular health, lowering cholesterol levels and preventing oxidation of LDL which contributes to cholesterol deposits on artery walls
Ginger Recipes/Uses
•Suggested use is 1/3 tsp. ground ginger or 1 tsp. fresh ginger root in food or drink up to three times daily
•Motion Sickness - drink tea or juice mixed with 1/2 teaspoon ground ginger one-half hour before traveling
•Add in juicer to fresh raw fruit or vegetable juice
•Add to smoothies - See My ‘Ginger Berry Smoothie’ Here in Easy Healthy Smoothie Recipes
•Add fresh to Asian stir fry dishes, marinades, fruit salad dressings
•Add ground ginger to breads, cookies, spice cakes, pumpkin pie.
This is my system for making tea with ginger root. Like I said its easy and oh so yummy. Get a root from the grocery store and keep it handy this season for emergencies or grow it or use it every day.
Stay well this season and Merry Christmas
Namaste
Merilee
