We use it to make some of our favorite holiday cookies, yummy drinks, and we add it to soups and teas. Ginger is precisely the herb our bodies need during the colder months. According to herbalist Dian Dincin,
“Ginger contains a broad-spectrum antibiotic active against bacteria and fungi. Eating ginger-laced cookies at the onset of a cold causes perspiration and alleviates cold symptoms.”
Please, pass on the powdered stuff that comes in a jar. Fresh ginger is too easy and too perfect to settle for a substitute, as fresh ginger is simply juicer and fresher. You can keep ginger fresh for up to three months, in your freezer. Here’s how you do it:
- Break off a nub, small enough to fit in the palm of your hand, and buy it.
- When you get it home, peel the skin off the ginger. It’s tricky to get around the little nubs, so you may have to cut some spots off with a knife.
- Store it in a ziplock bag, and throw it in the freezer.
The next time you need a teaspoon of ginger, pull out the frozen ginger, and using a cheese grater, grate the ginger you need. Frozen ginger is easier to grate, and your cookies will notice the difference.