Ginger is one of best plants to use during the winter. It is spicy and warming, and packs in many therapeutic benefits. Read on to learn more about this powerful plant.


  • Ginger can promote good circulation and increased metabolism. It helps immensely with digestion, especially digestion of protein (Pitchford, 2002).


  • Our ginger extract is a potent, concentrated source of organic ginger. If you want a consistent dose of ginger for its therapeutic benefits, this extract is the way to go. Put it in some water, because it’s spicy. Better yet, experiment with adding it to different beverages where you can enjoy that pungent taste: cranberry juice, warm water with lemon, green tea…what else sounds good to you?


  • Make a tea from fresh or dried ginger. With fresh ginger, peel and slice a ¼- ½ inch piece, and boil it in 1 cup of water for 10 minutes. Use more ginger and a longer steeping time for a stronger tea, or more water for a weaker tea. Dried ginger is also sold in tea bags. Because the ginger is dried and crushed up in that case, you can prepare the tea like you would any bagged tea: just pour freshly boiled water over it, and let it steep for 3-5 minutes. Ginger tea is incredibly soothing on so many levels. It can relieve an upset stomach and can help clear up congestion.



  • Blue ginger? Occasionally, you might slice into a ginger root and find a pale blue ring. This is normal! It’s actually a special variety of ginger that tastes great and looks pretty.


  • Ginger is warming. Fresh grated ginger makes a great addition to dressings, marinades, soups, and more, especially during the colder months. A little grated ginger goes a long way. For a more mild taste, add the ginger at the beginning of cooking; for a stronger taste, add it towards the end so it retains its raw bite.


  • Ginger is native to India, China, and southeastern Asia. It has been used around the world for thousands of years, both as a medicinal herb and as an ingredient in cooking (Murray, 2005).


  • Fresh ginger can be found in the produce section of most grocery stores. It is a tan colored, knobby root with a tough outer skin. Peel off the outer skin with a small knife before using. Dried ginger is sold with other dried spices. Organic is always best if possible!




Murray, M., Pizzorno, J., & Pizzorno, L. (2005). The encyclopedia of healing foods. New York, NY: Atria Books.

National Geographic Society. (2008). Edible: An illustrated guide to the world’s food plants. Lane Cove, NSW, Australia: Global Book Publishing.

Pitchford, P. (2002). Healing with whole foods: Asian traditions and modern nutrition. Berkeley, California: North Atlantic Books