Holidays are upon us. We tend to eat more, party more, join family and friends and drink more. And depending on our unique immune system strength, we can open the door to colds and flu. Who among us likes to be sick? Not me and I am sure not you. And it seems that digestion is directly tied to our immune systems which makes building immune strength and resistance a priority.
Digestive issues are prevalent from IBS, heartburn/ GERD, and IBD. I am sure most of you have heard of one if not all of these ailments. But what can we do to aid our digestion during these “off our routine” kind of times?
My podcast guest this week, Dr. Scott Gerson, MD and Ayurvedic physician reminded me how powerful one herb is on its own. One single herb, such as ginger, contains many constituents creating a unique formula all on its own. Highly recommended in Ayurvedic medicine both traditionally and today, ginger is one plant to keep in our kitchen. Besides adding flavor and pungency to a variety of dishes, a simple single tea from ginger root soothes digestion. Ginger, popular in many countries for its culinary flavors, can be pickled, honeyed, as well as added to soups, stews, fish, meat and vegetarian dishes.
Ginger: Zingiber officinale
Where found: thought to originate in the Indian subcontinent to Asia. Brought to East Indies by Spanish explorers and brought to Spain and then Europe.
Parts Used: Rhizome: a Rhizome is an underground stem: a thick underground horizontal stem that produces roots and has shoots that develop into new plants; from Greek rhizoma “mass of tree roots,” Rhizomes are underground stems that grow horizontally that produce a number of plants and are known to spread rapidly.
Nutritional Value: Contains macronutrients and many micronutrients. And as Dr. Gerson explained, a single herb, known for a primary constituent has many more trace constituents that aid, and compliment, and help us utilize the very component we seek. In a sense, a single herb is a compound formula. This is a great reminder and illustrates the value of drinking herb teas. How about adding ginger to your routine?
- When buying ginger root, snap off a small knob which should be crisp. Do not buy with any mold.
- Ginger can stay out of the refrigerator for about a week. Place in paper towels and they will keep much longer in the refrigerator.
- Unpeeled ginger root will last longer. Peel the skin off as mentioned above when you are ready to use it in tea or in a recipe. Keep what you need in the refrigerator. Freeze the rest for later use.
A little sharp, pungent flavor mixed with the oils in lemon goes well with the addition of maple syrup, honey to soothe irritated or dry throats as winter keeps us indoors. Here’s an example of a ginger tea recipe, easy to make.
- water, 4 cups
- 2-inch piece of fresh ginger root
- optional: honey and lemon slice
- Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.
Pungent and spicy with a little kick in taste soothes stomachs. When our digestive organs are soothed we are soothed. It’s fascinating to me that an herb to calm the stomach actually soothes our mind. When we are calm so is our digestion. Everything is connected and single herb teas provide so many tasty solutions to what ails us. What’s your favorite? Be well this holiday season.