Most people are used to the idea that ginger soothes an upset stomach and can help with nausea. (Rosemary Gladstar, 2012 edition of Medicinal Herbs: A Beginner’s Guide ) But as Sarah Munro (the heroine in book 2 in the Deadly Force Series, ONE DARK WISH) discovered while collecting 17th and 18th century herbal remedies, ginger is well known for having strong immune boosting properties.

Since the colder autumn weather is approaching quickly, it’s time to add another syrup to our home remedy arsenal. According to Gladstar (citation above), ginger has both anti-inflammatory and anti-viral properties that make it a perfect herb to add to teas or to pour over yogurt. Its decongestant properties help ease the pain of colds, flus, sore throats, and respiratory congestion. This syrup is easy to make and easy to use. The honey adds another hit of anti-viral, anti-bacterial, and anti-fungal properties.

Luckily, ginger has a pleasant taste that blends well with the sweet honey. This syrup can be used on ice cream, mixed with a hot cup of water, and used to sweeten your favorite tea. I’ve even used it on granola, oatmeal, and as a syrup for waffles and pancakes. If you’re feeling sluggish or nauseous, just take a spoonful directly. It tastes that good, and you can’t take too much of it. I promise that once you try it, you’ll be making it all year long.

Sarah Munro’s Ginger Syrup

Ingredients:

  • 1 cup fresh ginger root, peeled and thinly sliced
  • 1 cinnamon stick
  • 2 cups filtered water
  • 1 cup honey

Directions:

  • In a small saucepan over medium heat, stir together the ginger slices, cinnamon stick, and water and bring to a boil.
  • Reduce the heat to a simmer. Cook for 30-50 minutes, until the liquid has reduced by half its volume.
  • Using a slotting spoon, strain out the ginger and discard.
  • Remove the saucepan from the heat and let cool until it reaches room temperature.
  • Stir in the honey until well blended.
  • Store the syrup in a glass jar (I use a Ball canning jar with a two-part lid) in the fridge. This syrup will keep for a four-to-six weeks.
  • Makes about about 1 1/2 cups of ginger syrup.

IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING, AND MAKING HERBAL REMEDIES:

I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

  • If you are taking any medications, talk to your doctor about any potential drug interactions.
  • If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effectsdosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!


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