Many spices have doubled as folk remedies for centuries and are now under investigation for their possible benefit to modern medicine. This month we will explore a few of these, delving into the scientific and culinary possibilities they offer.

Ginger has been used for centuries in traditional medicine, and modern science is beginning to discover the many reasons why. Ginger is most commonly known as a digestive aid. Recent studies have shown that it does seem to help with nausea associated with pregnancy, with ginger more effective than placebo and comparable to vitamin B6 in a clinical study. Ginger is also being studied for its ability to ameliorate the nausea and vomiting often associated with chemotherapy. Ginger has also shown antileukemic activity and inhibition of ovarian cancer cell growth in human cell-based assays.

The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

You can read our other blog posts about ginger here and here.

No one is born a great cook. One learns by doing.
― Julia Child, My Life in France

Ginger Plants

 

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