How to Make Candied Ginger for Digestion

This week is extra sweet and spicy.

I was a little worried on Tuesday about the Junior Herbal Apprentices not embracing the heat, but they absolutely loved it. A few even said it was their favorite yet.

If they can do it, you can!

We get 2 herbal preparations out of one herbal method today. 

• Candied Ginger for Digestion
  
• Spiced Ginger Syrup

These recipes are wonderfully timed for the holidays. Go ahead and make it before Thanksgiving; you'll be glad you have 2 digestive but festive goodies in your home apothecary. 

Candied Ginger for Digestion is perfect for after dinner, when you need a sweet stomach-soothing treat and are just ready to take a deep breath and calm your nerves down for the evening. 

Ginger, being a root, is incredibly grounding. The benefits are literally limitless. 

I'm inviting you to set aside one hour this weekend to make this one recipe {with two results} that will benefit your whole being during the wildness of Thanksgiving. It's simple and pretty hands-off!

Check out how to make this simple herbal preparation in your kitchen by clicking on the recipe below. 

This week, my Kitchen Herbalism video shows me making candied ginger. Click on the image below to watch and please subscribe so that we can keep building our home apothecaries together. 

GINGER...

anti-inflammatory

calms upset stomach / nausea / motion sickness / morning sickness

eases coughs and sore throats

antispasmodic for the organs and muscles

relieves tension headaches 

  antiviral, antibacterial, anti-parasitic

boosts immune system

moves stagnant blood, specifically in the pelvis

soothes menstrual cramps

...just to name a few of the ways that ginger works with our bodies!

Candied Ginger for Digestion

To make the candied ginger for digestion, we start by simmering the slices of ginger in water and Sucanat {organic, unrefined sugar}. The "candy" needs to gently boil for 45 minutes. Stir frequently. The ginger can be very spicy, so thin slices may be necessary. Strain the ginger, and the ginger-spiced syrup that results tastes like ginger bread. Since these candied gingers support digestion, we'll sprinkle a bit of Sucanat, ground orange peel, cardamom, cinnamon,  and fennel on the ginger. The heat of the ginger balances with the cooling properties of the ground herbs... use what you have on your spice rack! 

Enjoy the warmth of the herbal goodies this week.

Keep your ginger chews in the fridge and snag one for an extra boost of energy and deep, deep body support. Use your spiced ginger syrup in afternoon cocktails or mocktails, in your herbal tea or coffee, or on top of pancakes and waffles. 

Thank you for watching and reading about herbs with me each week. I'm grateful for you! 

With love and plants,
Mary Julia

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