Uses:
The taste of baby ginger is milder than mature ginger’s aromatic, pungent and hot flavor. It is a unique local product used for teas, ginger candies or soups.
The leaves are very aromatic and can be used in tea (fresh or dried), fruit smoothies and the stalks can be used to flavor the cooking liquid for rice, pasta, quinoa, and soups. The ginger stalks can be used in cocktail drinks or frozen for later use.
Health Benefits:
Ginger contains very potent anti-inflammatory compounds called gingerols. Gingerols, have been shown to inhibit the growth of cancer cells as well as being an effective pain reliever for arthritis sufferers. Ginger has a long history of being very effective at alleviating gastrointestinal distress and motion sickness, especially seasickness.
Gingerol is the main bioactive compound in ginger. It’s responsible for much of ginger’s medicinal properties. Gingerol has powerful anti-inflammatory and antioxidant effects, according to research. Ginger also reduces all symptoms associated with motion sickness including dizziness, nausea, vomiting, and cold sweating. Ginger’s anti-vomiting action has been shown to be very useful in reducing the nausea and vomiting of pregnancy. Unlike anti-vomiting drugs, which can cause severe birth defects, ginger is extremely safe, and only a small dose is required. Ginger is so concentrated with active substances, you need very little to receive its beneficial effects.
For nausea, make a ginger tea by steeping one or two 1/2-inch slices (2/3 of an ounce) of fresh ginger in a cup of hot water. For arthritis, some people have found relief consuming as little as a 1/4-inch slice of fresh ginger cooked in food.