Eat gingerly

ROOT OF ALL FLAVOUR: Ginger can be used in a variety of drinks and dishes.

Ginger ale and ginger beer might be non-alcoholic today, but it began in the 19th century as a sprinkling of ground ginger root in the real thing. It was thought to help “settle” the stomach. In fact, it does. The Chinese have used ginger root for this purpose for centuries and it appears in the writing of Confucius. It can also be found in the Koran, as a spiritual and a heavenly herb. And you can actually buy a ginger anti-nauseant made by Gravol.

From the 9th century, it was used widely in Europe as a spice and in the Middle Ages, it was thought to prevent the plague. Believe it or not, in England, it was actually applied to the backside of a lazy horse to ‘gee it up”.

Ginger is taken from the root of the ginger plant and its strength and flavour dissipate rapidly with age. You can buy the dry powder but fresh ginger is best. Buy a large root, cut it into one inch segments and freeze them in a bag for occasions when you haven’t any fresh on hand. When needed, remove a piece and scrape off the skin (you can scrape it easily with a spoon). You can also scrape and preserve ginger the Australian way — in jar of sherry.

Good supermarkets make sure the ginger is as fresh as the other produce, but many don’t. Asian supermarkets have the best fresh ginger, perhaps because it sells faster and doesn’t have time to dry out. Avoid wrinkled, dry ginger. Look for fat, tender knobs with a thin, almost translucent skin. A knob should break with a snap and have a lovely tangy fragrance.

Here are some interesting ways to incorporate ginger into your menus.

• Ginger Tea

My Chinese friend, Jeanne, taught me to make ginger tea. It’s a wonderful soothing drink. Bring two cups of water to a boil in a covered saucepan, and add a one-inch piece of peeled ginger, finely sliced. Simmer for 15 minutes, strain and drink. Add honey to sweeten if you like.

• Gingered Sweet Potatoes

These taste so good, you’ll never go back to the bland version again. When your sweet potatoes are ready to mash, add your butter plus 2 teaspoons honey and 1/2 teaspoon grated fresh ginger for each pound of potatoes. Mash and blend really well. You can garnish with some candied ginger, but be careful — this can make the flavour very strong.

• Ginger Stir Fries

Chop a one or two-inch piece of ginger finely and add to hot oil along with sliced onion and garlic when making stir fry. It will add real zing to chicken, beef or even a plain vegetable stir fry.