I’ve been feeling a little under the weather lately. I decided to make myself some turmeric and ginger tea. Straight ginger tea is a regular part of my routine. The rhizome is always available to me at the farmer’s market or the store. I love it. The spicier, the better. The volatile oils found in ginger have been shown to have healing properties. Ginger is used to strengthen immunity, ease stomach and intestinal discomfort, combat chest colds, regulate blood circulation, and reduce inflammation. Turmeric is a rhizome of the ginger family. Both are native to South Asia and need warm humid conditions to grow. Fresh turmeric isn’t available to me as regularly as ginger so whenever I do see it grace market stands I pick some up. I can get the powdered form in bulk at my nearby co-ops, but I love the mild mustard flavor of fresh turmeric. Curcumin (a natural phenol which gives turmeric it’s bright orange-yellow color) and turmerones (the plant’s oils) are believed to be anti-inflammatory, antibacterial and antifungal, anticarcinogenic, and beneficial in liver detoxification.
Today I peeled and grated some ginger and turmeric, then strained and steeped both in water heated to just below boiling. The tea is delicious and soothing. I love the bright color. I’ll be enjoying several cups a day until I’m back to tip-top shape.