Broth n’ Ginger Tea

Recipe is now here

Good Morning! It’s c-o-l-d! here in Los Angeles. Yes, ma’am, late January here can be uncharacteristically frigid—so much so that I thought to drink something Hot! before venturing outside at all. And guess what, inside my apartment and outside on the street—same temperature! Can you imagine how hardy we are, braving 50-degree temps in our homes! It’s gotten to me lately.

What’s a chilled-to-the-bone body to do? But for the mineral-rich broth brewed last night from vegetable trimmings and scraps, potato wedges, sweet potato, carrots, celery, beet green, scallions, garlic cloves, ginger, turmeric, and seaweed (wakame), I would’ve chosen traditional tea (but alas I’m all out for the moment).

So, herbal tea was in order, or, very hot soup. Why not combine the two?

A light broth heated with extra ginger could be magically transforming.

For the herb I decided on ginger. Ginger would help me regain that warm feeling I’m so sorely missing these days!

And, fresh ginger, from the roots of ginger, Zingiber officinale, is so pungent and hot that just a short knob will do for one cup of liquid, such as broth or tea.

Fresh ginger doesn’t release its full strength quickly when cooked. It needs to simmer. The root should be skinned and cut in two pieces along its grain. The smaller the pieces of ginger are cut, the faster it will “cook”, but bearing in mind that I wanted intense heat, I chose to simmer the ginger in the broth for 20 minutes for the full effect of ginger root flavor.

This post is for information only, consists entirely of my opinion, and is not intended as dietary or medicinal advice or instruction.

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