It’s a period of time when kids are going back to school and we’re going to spend less time outdoors during lunches and after work than we do during summer. A start of new season is on the way. This means staying in close quarters with poor ventilation, and that breeds sickness. We don’t want that because it’s not pleasant or fun or enjoyable.
Knowing this, I did my best to prepare one of my favorite sickness remedies for you. Ginger infused honey.
Besides it’s great for colds and flu, and wonderfully soothing on your throat, it also tastes delicious, and has some great leftovers. But it also serves in just about every East Asian inspired recipe that calls for a touch of sweetness.
Honey is antibacterial, has soothing qualities for sore, itchy or scratchy throats. It can alleviate mild allergy symptoms and build up tolerance to pollen. It also contains trace amounts of pollen, which can encourage the body to produce antibodies to the pollen. That decreases the amount of histamine your body produces, which lessens your allergies eventually. Honey is also loaded with antioxidants which help fight both aging and Alzheimer’s. Plus taking honey 30 minutes before bed reduces night time coughing. Also honey stimulates serotonin which the body converts into melatonin. Melatonin helps you sleep.
It is a powerful antioxidant, solving most problems with arthritis. It’s a wonder for all motion sickness (air, land, or sea). It solves nausea in pregnancy, and protects against colorectal cancer.
Ginger Infused Honey
Here’s what you’ll need to prepare it
- Candy Thermometer
- A double boiler/or a heat safe bowl and a pot
- Sterilized containers with lids (mason jars, salad dressing containers… whatever)
- 2 Cups of Honey
- 1 ½ inches of fresh ginger root OR 2 Tablespoons of dried ginger
- Peel and thinly slice your ginger. You can shred it or slice it into very thin slices
- Place the honey in the top of the double boiler with water at the bottom
- Add the ginger to the honey and bring the water to a boil
- Monitor the honey with the candy thermometer.
- Bring the honey to 185° and keep it at that heat for 10 minutes.
- Remove from heat and let it stand for another ten minutes
- Strain out your ginger and pour it into your sterilized containers.
- If you chose to thinly slice your ginger, keep the ginger – it’s honey-glazed ginger and it’s great for your upset tummy.
If you choose to go with slicing your ginger, you can leave a bit of honey with the ginger root, it preserves the ginger and the longer you leave it with the ginger the more infused the ginger becomes – the tastier it is.
You can preserve the shredded ginger too and use it other recipes (quick breads, stir fry… whatever).