Derived from a Sanskrit word meaning “horn root”, which aptly describes the shape of the knobbly, gnarled herb, ginger has been spicing up dishes and soothing digestive systems ever since it was discovered in south-east Asia over 3 000 years ago. Venerated by Confucius who ate it with everything and approved its use during fasts when other pungent foods were prohibited, this principal ingredient of Chinese and Indian cuisine is virtually an Ayurvedic medicine chest.
With countless studies documenting its myriad medicinal properties, ranging from cures for the common cold to rheumatism, the aromatic root spice literally warms you up from the inside and is a well-known cure for circulatory disorders. Which is why it is a firm winter favourite for chefs and doctors alike.
HEAL FROM WITHIN
> In addition to inhibiting coughing, ginger is an excellent antidote for flu. Explains clinical nutritionist Helena Oades: “Chemicals called sesquiterpenes specifically target the most common cold family. Ginger also helps to reduce pain and fever and is slightly sedating to aid rest.”
> Ginger has been found to be far more powerful than garlic and onion in its ability to stimulate circulation and relax the muscles surrounding blood vessels, says Kate Neil, director of the Berkshire Centre for Nutrition Education and Lifestyle Management in the UK. “It also discourages blood clots, may relieve rheumatism and be more useful in winter when lower temperatures can cause a reduced blood flow.”
> Besides breaking down proteins to rid the stomach of gas, ginger also aids in the digestion of fatty foods and relieves flatulence. “Gingerols and shogaols soothe the gut and aid peristalsis,” says Oades.
> Ginger ale, ginger snaps and ginger tea with honey all help to relax the stomach, and quell nausea, morning and motion sickness. If they don’t serve ginger ale on your next flight, remember to stash a ginger biscuit or two in your handbag.
> With its sedative, anti-spasmodic and antiseptic properties, in essential oil form, ginger helps fight winter depression.
SWIFT MEASURES GINGER-ROASTED WINTER VEGGIES
This refreshing medley, prescribed by vegan cooking show Post Punk Kitchen’s Isa Moskowitz, will send you into sensory overload and warm your home with its delicious aroma. Makes 6–8 servings. 2 medium parsnips 2 large carrots 1 butternut squash 3 medium sweet potatoes 2 heaped T grated ginger 1/4 cup pure maple syrup 1/3 cup olive oil pinch ground cinnamon pinch ground allspice 1 teaspoon salt
Preheat oven to 175
C. Wash and peel all veggies, deseed the squash, and cut into 2cm slices. Line two baking sheets with tin foil and lightly grease. In a large bowl, toss all ingredients with your hands, ensuring all veggies are coated with oil and syrup. Line veggies on the baking sheet in a single layer. Pour any extra liquid over the top. Place one sheet on the middle rack and one on the upper rack of the oven. Bake for 25 minutes. Remove from oven and turn all veggies. Return to oven, but reverse the order of the racks. Bake for 20 minutes, or until the veggies are tender inside.
Chef’s tips
> Buy fresh, plump ginger instead of the dried, ground form.
> Choose a root with a firm, smooth, mildew-free skin and as few twists and joints as possible. The more wrinkly the root, the drier and woodier the inside; if the ginger is fresh, the knob will break off with a clean snap.
> Avoid wastage by using a tablespoon, instead of a paring knife, to scrape off the tough skin down the length of the root before slicing.
> To prevent mould, store in the fridge in an airy container. Peeled ginger can last for up to three weeks, while unpeeled will keep for up to six months, and can be kept frozen for up to four months.
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