How to make Fresh Ginger Tea

Last month I talked about how to align your diet with spring by increasing sweet and pungent flavors because this facilitates the liver to regulate the energy throughout the body. Pungents also enhance digestion, disperse mucus, stimulate the Lungs, Blood and Heart, guard against mucus forming conditions such as common cold, remove obstructions and improve sluggish Liver function.

One of my favorite ways to use pungents is with fresh ginger in recipes.  I love ginger tea and drink it frequently.  It’s really easy to make and is one of my go-to remedies to help get over the effects that spring time allergies has on our sinuses – excess mucus!  The pollen has been really high the last few days and has hit me hard.  I’m drinking some of this tea as I write this!

You’ll need some fresh ginger root that you can find at most grocery stores and some filtered water. Honey or maple syrup can be added for a little sweetness.

Fresh Ginger Tea

Serves: 1-2

  • 1 Tbsp. fresh grated ginger
  • 2 cups filtered water
  • 1 Tbsp. raw honey or pure maple syrup

Directions:

  1. Peel the ginger root with a peeler or with the back of a spoon.
  2. Grate the ginger with a grater/zester.   If you slice it, slice it thin and use more.
  3. In a saucepan, bring the water to a boil, add ginger and turn off heat. Put the lid on it and let it steep for 10 minutes.
  4. Strain the water to remove the ginger.
  5. Add a little natural sweetener, stir and enjoy.