Ginger — great tuber with health value

When it gets cooler outside, many people start to run out: The cold season begins. Fortunately, there are many ways to prevent an infection. One of them: ginger.

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What is ginger?

Some call ginger “super tuber.” And that is no exaggeration. Because the tropical plant is much more than just a great spice for Asian cuisine (but we'll get to that later). The gnarled beige-colored root with the bright yellow interior has impressive healing powers. It is therefore also used in traditional Chinese medicine.

Where exactly ginger comes from is not entirely known for certain. In any case, it is grown in Sri Lanka and India, China, Indonesia and South America. The parts of the plant visible above ground are reminiscent of reeds, and the long leaves reach 1.50 meters high. The beautiful red flowers are rarely seen.

Why is ginger so healthy?

The root contains essential oils, spicy substances (e.g. gingerol), lots of vitamin C, iron, potassium, calcium, magnesium, sodium and phosphorus. Ginger promotes digestion, stimulates circulation, strengthens the stomach and is antibacterial, it inhibits the multiplication of viruses and protects against nausea and vomiting. The spicy substances support blood circulation. The gingerol it contains also alleviates pain, such as osteoarthritis.

But the plant can do even more: If you are prone to nausea during long trips, ginger can be a good help (simply chew a piece of ginger or — if that's too intense for you — take it in tablet or drop form). And even if you want to lose weight, the root is a good support because it stimulates metabolism and promotes fat digestion.

Ginger can even positively influence nerve cells. According to a study, the active ingredient curcumin contained in it can support the body's own repair of nerve cells and protect cells from damage caused by free radicals.

Ginger for colds

The effect of the plant has even been proven by studies. Ginger is particularly helpful for flatulence and bloating, but also for colds. This is mainly due to vitamin C. Simply peel a thumb-wide piece and cut it into small cubes. Place in a tea mug and pour a quarter liter of boiling water over it. Let it brew for a quarter of an hour. If necessary, you can add a little more honey.

DIY ginger shot

These drinks are available in many supermarkets, but you can make them yourself easily and inexpensively. For ten shots, you need 100 grams of organic ginger and four lemons, plus a sweetener to taste (e.g. honey). How to do it: Peel ginger, cut into small cubes. Squeeze the lemons. Put ginger cubes and lemon juice in a blender, add a little honey, date syrup or agave syrup to taste and then mix thoroughly. You can drink the shot with or without pulp. It can be kept in the fridge for a few days. It is best to fill them into small bottles and enjoy a shot every day.

Golden milk for the cold season

When it gets cold, ginger can also help warm the body. This works with Golden Milk, for example. The recipe comes from Ayurveda and has been known for centuries. Milk strengthens the immune system, but it can also prevent joint diseases, slow down premature skin aging, aid digestion and help you fall asleep.

You need 300 milliliters of plant milk (e.g. oat or almond milk), a two-centimeter piece of ginger, a tablespoon of turmeric powder, a quarter teaspoon of black pepper and cinnamon, half a teaspoon of coconut oil and some freshly grated nutmeg. You can use dates to sweeten.

How to do it: Place all ingredients in a container and mix finely with a mixer, if necessary squeeze through a fine sieve. Pour the milk into a pot and bring it to a boil for a short time, then simmer for two minutes. It's done!

Ginger in the kitchen

If you love sushi, then you know pickled ginger, without which the Japanese specialty is unimaginable. And many cakes and other pastries also contain ginger (powder). It is also a great ingredient for soups* and gives chicken pans or vegetable curries an exotic touch, for example.

Example pumpkin soup with ginger: You need 800 grams of pumpkin, 600 grams of carrots, a piece (5 cm) of ginger, an onion, two tablespoons of butter, a liter of vegetable broth, 500 ml of coconut milk, salt and pepper for seasoning, some soy sauce, the juice of a lemon and coriander greens. Here's how it works: Peel and dice pumpkin, carrots and ginger, then sauté them in butter. Pour in broth, cook for 15 minutes. Puree finely. Stir in coconut milk and season with pepper, salt, soy sauce and lemon juice. Heat again, then garnish with coriander leaves and serve. Tip: If you use Hokkaido squash, you can also use the peel.

How to recognize fresh ginger

When you buy ginger, you should make sure that the peel is light brown, shiny and thin. The tuber should not be able to be pressed in. Once purchased, it can be kept for about two weeks and is best kept in a cool and dark place. Cut roots can be wrapped in a damp cloth to keep them fresh.

By the way: If your ginger root shoots, it doesn't matter, the quality does not suffer as a result. However, you can also cut off the shoot generously and place it in a flower pot. A place in the sun and soil that is not too humid — that's all he needs.

Holmes Place also provides you with more information about healthy eating. If you would like to eat healthier, the nutrition experts in the clubs will be happy to help you and create an individual diet plan for you and provide recipe suggestions. If you like, check out our blog from time to time. Here, too, you can find lots of nutritional tips and recipe suggestions.

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