Ginger (with recipes)

       Ginger has long been cultivated in tropical Asia and it grows in China, and Europeans raced over the “spice routes” to obtain this aromatic delicacy. It is now most commonly grown in Jamaica, Africa, South America, and the West Indies. Its shallow-growing rhizome is the valued part, which we know as the ginger root. The tea, made from fresh or dried diced root of ginger, is a good tonic for digestion, delayed menstruation, nerves, and nausea. Sweetened with honey and with a slice of lemon added, it is a spicy pleasant brew. Add a few bits of ginger to a pot of chamomile tea for a real treat. Small pieces of ginger may be chewed as an aid to digestion and to alleviate motion sickness – these are hot on the tongue, but strangely delicious.

            Try adding ½ teaspoon of thin-sliced ginger root to butter before pouring in the eggs for scrambling, or add a teaspoonful to your rice as it cooks for a delicate mysterious flavor. Powdered ginger is used most often in curries and cookies – and of course in gingerbread and gingersnaps.

            Why not make your own ginger ale? Without harmful sugars and preservatives, you will have this delicious drink as it once was and should be.

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GINGER ALE

Rind and juice of 4 lemons

2 quarts water

1 cup chopped fresh ginger, unpeeled (or reconstituted from dried root)

6 tablespoons honey

Mint

1.   Cut lemon rind in paper-thin strips. Pour boiling water over the chopped ginger and lemon rind; steep for 5 minutes. Strain and stir in the honey. Chill. Add lemon juice, ice, and sprigs of mint.

2.      Serves eight.

3.      Note: For carbonated ginger ale, steep ginger and lemon peel in only 1 quart boiling water. When serving, add 1 quart cold soda water.

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GINGER ROULADE

1 sheet mountain shepherd bread (lavash), available  in health food stores

            and some supermarkets

1 (8-ounce) package cream cheese, whipped in Cuisinant or blender

            for 15-30 seconds

1 bunch watercress, large stems removed, washed, and spun very dry

1 (6-ounce) jar pickled ginger, with all liquid squeezed out

1.   On the sheet of lavash, spread cream cheese in a square. Do not spread cheese to the edges – leave 1-2 inches clear on each edge. Place watercress one piece at a time in a single layer on top of cream cheese. Then place pickled ginger on top of watercress in a single layer.

2.   Trim the edge nearest to you and begin to roll the bread as tightly as possible, being careful not to break the bread. (If you do – not to worry – just keep on going. It will stick back together.) Roll half of the bread and cut that roll off. Continue to roll the remainder of the bread. Trim far end when roll is finished, then trim both ends of each roll. Cut each roll in half.

3.      Slice into ½ - ¾ - inch rounds. Lovely as an hors d’oeuvre.

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DELICIOUS CRUDITE DIP

1 inch fresh ginger, grated

¼ cup cilantro, chopped

2 tablespoons sesame oil

2 tablespoons sweet rice vinegar

1 cup homemade mayonnaise

·       Mix all ingredients together at least 4 hours before using. Chill. Serve with cut up colorful vegetables. Also delicious with chilled poached shrimp.