What better herb to say warmth in the cold of winter than ginger? Not only does this root quell nausea, but it’s nutritional to boot!


Ginger is more than just a fiery tasting spice, it’s also medicinal! The pungent roots contain pain relieving and anti-inflammatory salicylates.

The gingerol in the root is antiviral. It checks nausea due to chemotherapy, flu, motion sickness, and vertigo.

The stimulant action of the constituent shogaol aids in controlling gastric acidity, regulating intestinal motility, and improving digestion.

Ginger contains a wide variety of anticancer, anti-inflammatory flavonoids such as caffeic acid.

Nutritionally, ginger contains nerve soothing calcium, bone building phosphorus, and heart regulating potassium to mention just a few of the nutrients.

Capsaicin, a main constituent in cayenne, is also present in ginger. It heats up the body to relieve pain and kill viruses.

Ginger even contains the sesquiterpene patchouli-alcohol! What what??! Did you know that patchouli-alcohol plays a part in the synthesis of the cancer killing chemotherapy drug taxol? Yowza!

Ginger lemon tea with honey is one of my favorite ways to utilize ginger for stomach issues. Not bothering to scrape the skins, simply grate fresh ginger in hot water, add a slice of lemon or 1 teaspoon lemon juice, and a tablespoon of local honey. Stir and sip several cups over the course of the day and evening.

This remedy is wonderful for drinking when afflicted with cold and flu symptoms such as aches, churning stomach, congestion, and generally feeling bleh.

Candied Ginger!

3 big chunks of ginger – about a pound
1 ½ cups organic sugar
1 cup water

Snap off chunks from the main root and scrape off the peels with a spoon.  Cut them into ¼ inch thick slices and put them in a saucepan Toss in the sugar and water.

Turn on medium heat and cook it, stirring occasionally to frequently until the water is almost gone and it’s a thick syrup… around 45 minutes. Sample a piece to see if the ginger is soft. If not, put it back on the heat and simmer until ginger is soft.

Put the slices on a cooling rack with parchment paper under it or large sieve over a bowl. As the ginger pieces cool and dry, they will have a yummy coating of ginger flavored sugar. And the syrup that drips down into the bowl is so incredible! Use this sugar in homemade hot chocolate, sprinkle it on your cookies, or even in tea. The taste is ah-mazing!

For chocolate covered candied ginger: 

The next step into awesome tasting candied ginger is to cover them in chocolate! Simply melt chocolate morsels in a double boiler, then dip the candied ginger in the chocolate. Set on a parchment paper to harden. You can speed up the process by putting them in the fridge. So yummy!!!! It’s hard to stop eating them!


Suzanne Tabert

Suzanne "Queen Bee" Tabert

Suzanne Tabert, bioregional herbalist, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 30 years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. She is currently writing a wildcrafting book that will be able to be utilized by people of all walks of life who wish to take their health back into their own hands. Cedar Mountain Herb School is a member of the American Herbalists Guild, Partnership in Education with United Plant Savers, and the American Herb Association.

Leave a Reply