Healing Foods~Garlic Ginger

[Guest guest]

Author

Elizabeth Gunderson

 

AS WE CELEBRATE earth-based healing traditions, we pay tribute

to ginger and garlic—two essentials in our kitchens and in our

medicine cabinets.

 

A member of the lily family, garlic is cousin to chives, leeks,

onions, and shallots. Our word " garlic " comes from the old English

word meaning " spear-leek; " its plant sends up erect, branchless

shoots.

 

Garlic has long been credited with providing and prolonging

physical strength. Egyptian slaves were fed garlic by their masters

to strengthen them for the arduous task of pyramid building.

Additional ancient medicinal uses abound, including everything from

curing toothaches to driving away inner demons.

 

Pre-Colombian Indians grew wild garlic on American soil, but the

more familiar market varieties came to this country via Europe.

Initially, garlic was used only to season ethnic cuisine. In the

1920s and 30s, garlic was dubbed " Bronx vanilla " and " Italian

perfume, " but by the middle of the century, garlic had mainstreamed

into American kitchens.

 

Garlic types available in the United States include American

(white-skinned), Mexican, and Italian (both mauve-skinned and milder

in flavor than American). Elephant garlic—whose mild flavored

bulbs

can grow to the size of a small grapefruit—is more closely

related to

the leek than it is to other garlic varieties.

 

Garlic Fights Disease

 

No matter the type, adding garlic to your diet is about more

than great flavor; it's also about enjoying its many health

benefits.

Scientific research supports many of garlic's disease fighting

properties. Because garlic expels mucous from the lungs, it is often

used to treat lung ailments. Additionally, garlic's

antibacterial,

antiparasitic, and antifungal properties make it helpful when

fighting colds, flus, fevers, infections, earaches, and sore throats.

As well, garlic stimulates the immune system. As a blood thinner,

garlic is beneficial to heart health. Garlic has also been proven to

lower blood cholesterol. While heating garlic damages its

antibacterial properties, garlic's immune enhancing and

heart-healthy

benefits are thought to remain intact when heated.

 

Using garlic in the kitchen is an excellent way to bring flavor

and good health to a meal. The following broth recipe is an ideal

base for vegetable-laden soups. For those who want extra nutritional

support, garlic supplements are widely available.

 

Herbed Garlic Broth

 

2 heads garlic, separated into cloves and peeled

 

2 quarts water

 

1 tablespoon olive oil

 

1 bay leaf

 

1 sprig fresh rosemary or 1/4 teaspoon dry

 

5 sprigs fresh parsley

 

pinch of dried thyme

 

2 teaspoons sea salt

 

1/4 teaspoon white pepper

 

Combine all ingredients in a stockpot. Bring to a gentle boil;

cover and reduce heat. Simmer for 1 to 2 hours. Strain. Makes about 8

cups.

 

Use Fresh Ginger Root For More Than Flavor

 

With a name derived from the Sanskrit word for " horn root, "

fresh ginger root's intense flavor belies its pale, knobby,

ho-hum

appearance. Its peppery, slightly sweet aroma delights taste buds by

providing pungency and spice. A mainstay in Asian and Indian cuisine,

fresh ginger root has only recently made its way into American's

savory cooking repertoire.

 

While this country has long enjoyed ginger, Americans are more

likely to use the dried or candied forms in baked goods. Well-known

to ancient Romans, ginger nearly disappeared in Europe after the fall

of the Roman Empire. When Marco Polo brought ginger back from the

Orient, the European appetite for spices brought this fresh root

(technically, ginger root is a " rhizome " ) back to its elite status as

a costly condiment.

 

Legends supporting ginger's popularity include England's

Queen

Elizabeth I inventing the gingerbread man cookie. English colonists

brought ginger to the New World where its popularity continued to

spread. Ginger cookies were said to have been given to Virginia

voters to sway their votes. Recipes for gingerbread began appearing

in American cookbooks in the late 18th century.

 

Culinary powers aside, ginger is also known for its medicinal

properties. The Chinese used ginger for healing as far back as the

sixth century B.C. Known for its stimulating and warming properties,

ginger aids stomach upset, nausea, motion sickness, and poor

digestion. One of the simplest ways to enjoy ginger root's

culinary

and medicinal properties is in tea. After finely grating a one-inch

section of fresh ginger root, bring one pint of water to a boil. Add

the grated ginger, turn off the heat, and let the liquid steep for 15

to 20 minutes. Strain and, if desired, sweeten to taste. Another

mouth-watering way to include ginger in your diet is found in the

following recipe. Feel free to substitute other grains (rice, for

example) for the barley or millet.

 

Gingered Barley & Millet

 

1 tablespoon olive oil

 

2 tablespoons grated fresh ginger root

 

2 teaspoons fennel seeds

 

1/2 teaspoon aniseed

 

1/4 teaspoon ground cloves

 

2 cups cooked barley

 

2 cups cooked millet

 

Water or mock chicken broth, as needed

 

Sea salt

 

3 tablespoons toasted sesame seeds

 

Heat oil in a large saucepan. Stir in ginger root, fennel,

aniseed, and cloves. Sauté over medium heat, stirring constantly,

until fragrant (about 5 minutes). Add barley and millet; stir until

grains are coated with seasonings. Heat, over low, until heated

through (about 5 minutes). Add water as needed. Fluff with fork.

Season to taste with salt. Before serving, top with sesame seeds.

Makes 4 (1 cup) servings.

 

A food communication consultant, Elizabeth Gunderson develops

recipes, writes, and teaches. Her clients include the Minnesota

Soybean Research & Promotion Council and the Wedge Co-op. She can be

reached online at Igunder.