Here’s Part 2 of the “Ode to Ginger” series: my go‑to “Kick a Germ Tea” - simple, spicy, sweet; my family's go-to if we feel anything trying to move in. We keep a pot on the stove pretty much all winter.
When we make a strong ginger (and I added turmeric to this batch) decoction in water, we’re focusing on the more water‑soluble constituents: many of the immune‑supportive, circulatory, and digestive allies that move quickly through the system and help us feel that immediate warmth and relief. If we used higher‑proof alcohol instead, we’d extract more of ginger’s and turmeric’s less‑polar phenolic compounds (like gingerols and curcuminoids) that support longer‑term protective and modulating roles - also very medicinal, just a different face of the plants.
Ginger and turmeric make a beautiful pair: both are warming, anti‑inflammatory, and liver‑supportive in different ways, and together they create a deep golden tea that feels like it’s guarding the immune gates.
Kick a Germ Tea:
Ginger- Peel and slice a large piece of ginger (several inches)- You don’t have to peel your ginger, but if you do the best trick for this is to use a spoon. The peel comes off easily without wasting any of the root from peeling with a knife.
Turmeric (I use a small piece - it will stain your hands) - peel and slice (also using the spoon method- and, again, you don’t have to peel it)
Bring a pot of water to a boil with your sliced roots. Once boiling reduce heat; cover the pot and simmer for 30 minutes.
Turn off and strain off liquid. Add back to the pot.
When the tea has cooled but still warm add fresh squeezed lemon juice (I love Meyer lemon) and honey to taste. (Save your lemon peels in the freezer for a lemon glycerite I will post about soon)
Taste your finished tea. If it’s too spicy you can always add more water to get it to your perfect flavor. (Just add a little water at a time so you don't water it down too much.)
I like to freeze some of my finished tea in round molds for easy to heat up tea later. My future self will thank me!
