What’s not to like about ginger? The root of the ginger plant has been used in Asian and Indian cuisines for thousands of years, and increasingly is becoming a staple in American kitchens.
The medicinal claims associated with the spicy herb are legion, from helping digestion and increasing energy, to acting as an anti-inflammatory and an anti-oxidant.
In cooking, it’s usually chopped, minced, sliced or julienned. If you don’t want to do the knife work, consider a bottle of fresh-pressed organic ginger juice from the Ginger People of Marina, Calif. ($4 for 5 ounces). The directions are simple: Substitute the liquid for the solid. Order it online or find it in Whole Foods markets.