You don’t wish to chew on a raw slice of ginger (Zingiber officinale) but you want to benefit from its healing powers ? Then continue to read and discover 3 ginger herbal recipes to help relieve your common cold in no time.
If you’re unfamiliar with ginger, it might be hard to believe that gnawing on a raw slice could alleviate and probably treat a cold … but it does ! 😉 Although medical doctors and researchers are yet to find compelling evidence regarding the healing properties of ginger, I can boldly say that it’s my go-to common cold reliever. I only resort to other medications if ginger, in conjunction with other herbs, doesn’t do its magic.
Ginger may interact with your medication. Please consult with your doctor before consuming it in high amounts.
Ginger Herbal Mixture (immune-boosting)
This is my ultimate immune-boosting herbal blend of onions, garlic, ginger, and lemons that I always prepare for loved ones when one of us is dealing with a common cold. Within a day or two, you should start to feel better if not fit again, but I must warn you that this stuff tastes ugly (which is why we’ve labeled it “Ugly Stuff.”) Consider adding a few drops of honey or sugar to make it easily swallowable.
If your loved ones have a common cold and you prepare this herbal solution for them, it’s advisable to consume it too, whether you show symptoms or not.
an ice-cold ginger drink
- 7 Garlic Cloves
- 2 Medium-Sized Onions (or one large)
- 150g Ginger
- 1 large Lemon (peeled and sliced)
- 300ml of Water
A blender, cutter, or a mortar and pestle.
- Take off the shell of your ginger, garlic, onions, and blend or marsh into a paste.
- Pour the mixture into a large, add 300ml water, and start cooking on low heat.
- Peel your lemon, chop it into slices and add it to the concoction.
- Continue to cook on low heat for ten minutes and stir from time to time in order to prevent it from boiling over.
- Seave your cooked mixture in a large bowl and preserve the chaffs in a glass for soups or stews.
- Pour your herbal solution into a glass, let it cool down for 10-15 minutes, and serve warm with honey or syrup.
Your eyes may burn while cooking this mixture due to the chemical isoalliin found in onions, so kids should stay as far away from the cooking field as possible.
This mixture can last three months in the refrigerator, but always serve it warm.
Caramelized Ginger (helps against cold)
I call it my “medicinal Swedish-hot treat.”
This treat revives my childhood memories, and I’ll love to share them with you. Madam Ngenjang, my kid brother’s primary school teacher, and my after-school teacher inspired this recipe. I still remember as if it were yesterday when we ran to her home every day after school to get our homework done. The sweet smell of the caramelized ginger will hit my nose miles away from her house, and when we arrived, all we could think of was to reach for the basket.
Madam Ngenjang, on the other hand, was aware of our cravings, so she always said, “Kids, let’s get going … if you accomplish your task in time, you can have a piece.” She barely spoke those words when we yelled ‘done’ while dashing towards the basket full of caramelized ginger. As quick as a rabbit, we ran towards the basket, snatching whatever our hands could grab, and smacked on the Swedish-hot tidbit, although one could tell from the see-see-soo sounds that our tongues and throats were on fire.
Over time, we all got acquainted with the hotness of ‘ginger sweet’ because the weird ‘ssss’ sounds diminished. I hope you have fun making this at home !
- 350g Unpeeled Ginger
- 300g Sugar
- 250ml Water
- A Mortar + Pestle or Cutter
- A Pot
- Unshell and mash your ginger in a mortar or cutter into a fine pulp.
- Squeeze out any excess water from the mashed ginger and set it aside.
- Bring the water to a boil, pour in your sugar, and stir until it’s completely dissolved. Let it cook on low heat for 3-5 minutes, then finally add your ginger and cook under low heat for 10-15 minutes while stirring.
- Only turn off the cooker if you’re sure that the water has completely evaporated from your mass of coated liquid sugar and ginger.
- Spread the caramelized sugary-ginger paste on a non-sticking sheet and wait three to four days for it to harden.
- Break into smaller chunks, and store in an air-tight glass or container in a dry spot.
You can either eat it in its natural state or dissolve it in hot water for a snappy ginger herbal tea.
Sweet Ginger Drink (tastes better when it’s ice cold)
If you’re looking for an ice-cold ginger drink that will not only quench your thirst on a sunny day but also has the potential to kill common-cold bacteria and viruses, this might be your last bus stop. Furthermore, it’s easy to make, and you can store it for more than two months in your fridge.
- 400g Ginger
- 200ml Honey or Syrup
- 1500ml Water
- Mortar + Pestle or Blender
- Large Pot
- Shell your ginger if it’s not Bio and blend or smatch it into a fine pulp
- Fill your pot with the water and ginger mash
- Cook under low heat for 15 minutes while stirring from time to time
- Add your honey or syrup into the mixture and cook for another 10-15 minutes.
- Sweeten more if need be and let it cool for an hour
- Strain, fill the drink into a glass or bottle, and store in the refrigerator
- You can serve it ice cold and with lemon slices or ice cubes on a sunny day
You can always enhance your recipe by reducing or adding more honey or syrup. I sometimes cook my ginger drink with pineapples for additional flavor and vitamins.
Bonus 30 minutes Ginger Rice Recipe
Ginger rice is my to-go recipe when I miss the aromatic flavor of ginger and want to cook something delicious in under 30-40 minutes for the family.
- 525g Rice
- 1.5 Liters of Water
- 18g Chopped and Blended Ginger
- 3 Large Carrots
- 3 Large Tomatoes
- 1 Medium-Sized Onion
- 3 Large Tomatoes
- 200g Peas
- 30g Margarine
- 2 Tablespoons of Seasoning (Gefro’s soup broth or Maggi)
- Chopped Basil
- Cook 1.5 liters of water, then wash and chop your vegetables.
- Add the chopped vegetables to the boiling, except the sliced onions and the basil.
- Wash off any excess starch from the rice if necessary and pour it into the vegetable broth (I always use jasmine long-grain rice).
- Give in two tablespoons or more of your favorite seasoning and cook on low heat for 20 minutes.
- Spread the sliced onions and cook for an additional 5-10 minutes.
- Finally, turn off the heat, and garnish with basil and margarine for more aroma. Enjoy your meal ! 😉
You can always increase the amount of ginger to 25 grams if your kids or loved ones love to eat spicily.
Learn how to grow ginger at home here