Fruit and Veggies Monday – And again ginger

Hi, Steemit!!!

  In Fruit and Veggies Monday I want again remember ginger. In Israel, too, there is winter, but without snow and frost. We have started a period of torrential rains. On the street and in the apartments it's cold and damp. So I'm glad that we have ginger!

  The girls have already written wonderful posts about ginger so I do not want to repeat them. I want to share with you that I found interesting about this root. There are more than one hundred subspecies of this plant. Europe became acquainted with this spice in the Middle Ages, giving it the name "horned root". It is noteworthy that it was customary to drink ginger for the prevention of the plague that raged in those days.

  Ginger was divided into black (dry root with skin) and white, which was obtained from the purified roots. White ginger has a softer taste, but also less biological activity.

  Dried ginger has become a widespread seasoning of almost all national cuisines, and doctors recommended using ginger in many diseases. Candied root slices have become a common delicacy. I like to gnaw these sweet-"sharp" pieces and wash them with tea. They are especially useful during colds.

  The root of ginger is also pickled. For marinating, basically, the white root is taken. It retains all its useful properties after pickling.

  If you think that this is maple syrup, then you are mistaken :))) This is a tincture of ginger!

  Recently we were visiting our friends from Georgia. We were treated to a strange non-alcoholic drink from which it immediately became hot, although the drink was cold. Friends bought it while relaxing in England. When I carefully examined what is written on the bottle, it turned out that this is a drink from ginger. We wanted to cook at home something like that. My husband dabbled in the Internet and here's what we found:
(30 grams of fresh ginger - 300 ml of water)

  Cook for 20 minutes over low heat. At this time, squeeze out the lemon juice.

  After 20 minutes turn off the fire and put in a decoction of ginger zest of squeezed lemon. After the broth cool down a little, add 1 tablespoon of lemon juice and the same amount of honey.

  The broth is well stirred so that the honey dissolves; add maple syrup 1 teaspoonful (or according to your taste).

  We really like the result. Now that we start to cool because of the dampness or high humidity in the air, a little ginger's broth warms us and helps us feel comfortable.

  By utility, the ginger root is second only to the ginseng root. If to you in these winter days becomes uncomfortable, recollect ginger - a unique "horned" root :)

  @tali72

FRUITS & VEGGIES MONDAY by @lenasveganliving