I love tea. All kinds – even the medicinal ones that taste like dirt. There is something so comforting to me about holding a warm cuppa. Although I drink hot tea in the summer it becomes my default beverage in the winter months.
Over the past few years I have become more and more interested in making and blending medicinal teas syrups and tinctures. One of my dear friends, Jenny Erhardt of Zensations by Jen, demystified making herbal blends for me several years back. That brief – 2 minute conversation (she did cuss a few times) – freed me to practice through play. Now, when I start to feel blue or rundown I do a little research of what herb, root, or berry would be helpful and then concoct something in my kitchen to make myself feel better.
Recently I hung out with two children under the age of six – three days later my belly decided to revolt. Instead of reaching for ginger ale I started making myself the most delicious ginger tea.
Simple Ginger Tea:
- 1 inch ginger sliced (this can be imperfect – you don’t even have to peel it – your choice)
- 12 ounces of filtered water
- Black pepper
- Local Honey
Bring the ginger and water to a boil, reduce heat and allow it to gently simmer for 10 minutes.
- In a mug:
add a teaspoon of honey (more to taste)
the juice of half a lime
a crack or two of black pepper
- Pour the hot ginger tea over this mixture.
- Stir everything together while whispering something kind directly into your cup.
Scientific Literature on Ginger (retrieved on 2/4/18):