With the start of a new season on the way, (hey, you were thinking it, I just said it) the kids are going back to school and there’s going to be less time spent outdoors during lunches and after work than there is during summer. Which means staying in close quarters with poor ventilation. And that breeds sickness. No one wants that. It’s not pleasant or fun or enjoyable.
With that in mind, I have prepared one of my favourite sickness remedies for you. Ginger infused honey. This isn’t just great for colds and flu though it’s wonderfully soothing on your throat, tastes delicious, and has some great leftovers (I’ll explain later). 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. Honey can alleviate mild allergy symptoms and build up tolerance to pollen. Why? Honey 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.
Ginger 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
What You’ll Need
- 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).