Ginger is rich in vitamins and minerals, it contains a large proportion of  the digestive enzyme Zingibain and has a plethora of therapeutic and culinary uses.

Ginger aids the digestion and eases the digestive system, it has been used for loss of appetite, flatulence, rumbling or gurgling sound of gas in the intestines, spasmodic gastric and intestinal contractions and stimulates the circulation.

Ginger has been used since before recorded history and is mentioned in the writings of many early practitioners of Chinese and Ayurvedic medicine, it is commonly used for nausea and the common cold. Ginger is used in confectionary, soft drinks, herbal teas, cough mixtures, cold remedies, savoury and sweet culinary delights, cosmetics and travel sickness preparations.

I prefer to use fresh ginger, I grow it in my hot-house, the foliage dies back each autumn and re-sprouts in spring, I harvest the rhizomes as I need them.

Fresh ginger can be chopped or grated and frozen in small useable amounts, it can be preserved in it’s own syrup and sliced and dried ready to be ground when needed.

All recipes are also posted to the recipe pages

Ingredients:

• pinch of saffron pre soaked,
• (1 part saffron to 3 parts liquid for at least 2 hours, the filaments will swell and release the flavours)
• 100 grams sliced fresh ginger
• half a cup (200 mls)  raw sugar
• 1 and a half cups (600 mls) water

Method:

• add sugar and water to a heavy based pan and slowly heat until sugar has dissolved.
• add sliced ginger and slow simmer for 10 minutes.
• remove from heat and stir through the saffron, cover and allow to cool.
• place in jar and leave in the fridge until ready for use.
• strain off liquid when ready to use.

The syrup should keep in the refrigerator for up to  3 months.