Ginger Tea

With Honey from Bruce's Cousin's Apiary

Recipe by Robin

Happy Groundhog’s Day! It’s the middle of winter, yet a time to look for renewed growth and signs of spring. In Pagan tradition, today is Imbolc, the first of the year’s fire festivals, which celebrate the growing of the sun’s light. In Catholic tradition, this is Candlemas, celebrated with lighted candle processions and blessing of candles, commemorating Jesus’ first public appearance at temple. My own ritual is lighting a candle or two to celebrate the returning of sun and renewal of growth.

A Most Interesting Root

Here in the Santa Cruz mountains, signs of spring are popping up everywhere. Violets carpet my yard, so many that I’m considering harvesting some for baking. Flowering quince is just opening up. An impudent dandelion grins at me from a flowerbed where a few golden calendulas are budding.

I remember my mother walking through the snow to gather pussywillows and forsythia branches at this time of year. She set them indoors to force an early bloom and brighten the house. Perhaps you’ll want to do this too, since we’ll be spending much of our time indoors during the next month or two.

Warming Power

Ginger tea is a bracing mid-winter tonic, especially if you’re a bit under the weather, as I am at the moment. According to Chinese traditional medicine, it’s warming for all cold conditions, aids digestion, and treats nausea. It’s particularly good for the lung system, which controls the nasal passages and immune system as well as the lungs. It treats and prevents colds, flu, coughs, and sinusitis, according to Chinese doctors and my most knowledgeable friends.

Floaters & Sinkers: Before the Boil

This recipe is quite strong, especially if your ginger is fresh, but can easily be diluted with hot water, lemon tea (without the optional mint), or other liquid. Or serve it with a squeeze of lemon and honey. I like adding a black tea bag (like Bigelow's English Breakfast in photo) and some soy milk and honey. You can experiment with various herbal teabags, perhaps citrus or red zinger-ish flavors, or other medicinal herbs. Post a comment if you come up with an interesting combo.

You can reuse the ginger for another boiling or two. You’ll need to simmer it a little longer to get the same strength tea. I’ve also chopped up the ginger after a couple of boilings, to “stretch” the ginger into one more boiling.

Late winter is still a time for planning your year and visualizing this year’s accomplishments, so dream your dream and drink your tea.

With or Without Black Tea

Ginger Tea

makes about 3 ½ (8 oz) cups

~3 inches ginger root

4 cups water

honey to taste

lemon (optional)

teabags (optional)

Wash ginger root and slice thinly, about 1/8 inch thick. No need to peel the ginger. Put into saucepan with water. Bring to boil and simmer 10 – 15 minutes.

Pour through tea strainer into teacups or heated (microwave 1 minute) teapot. 

Serve with honey, and any of these options:

• lemon wedges
• herbal teabags to steep
• black teabags, with optional soy milk
• hot water or lemon tea to dilute
• anything else you think you’d enjoy