HONEY GINGER
Great Echo idea: Get some quality fresh ginger root (not irradiated), slice it as close to paperthin as you can, as thinly slice half a lemon or more, lightly stuff all into a clean and big enough widemouth jar, fill jar to above ginger level with honey, cover and put in fridge for at least two weeks before use.Over time the honey extracts the ginger and lemon juice, making an excellent eating pickle of the ginger and lemon while the honey, increasingly thinned by the ginger and lemon juices, grows richer with flavor and nutritionally valuable enzymes.
The result is a non-spoiling, ginger-lemon-flavored honey juice that's great as sweetener for herbal tea (or simply hot water) in winter, lemonade or cool-water tonic in summer...
6 comments:
Oh my... this sounds wonderful! I would love to try it, but it probably would not turn out quite the same with the ingredients we have available. All of the ginger root I have seen in markets here is already dried beyond repair, not fresh, even though they may label it so.
It has to be fresh new-growth ginger - sort of the consistency of a potato - not stringy older-growth ginger. Well worth finding, if you can. You could grow your own, as I do...
I am going to try some ginger from the local health food store, where they are all organic and their produce is unusually good, particularly for Alaska. And I will ask the University Extension about the possibility that it will grow here.
Could you tag these little plant entries for me? I need to wait until next year before I start my ginger section.
Oh yes, do you buy your ginger or do you grow it?
This is the most stupid blog i have ever seen.
The photo of the guy with his hand on his head is
so gay I almost puked
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