I pound the ginger stems with a little stone and then make a tea with the stems, lemon grass, a piece of fresh tumeric ,a dash of pepper and cinnamon powder. Tastes awesome, at least to me☕
Thank you so much for sharing this video. I was just about to throw out my ginger stalks and leaves 🍃 but I will be trying your recipes tomorrow. I also love the calming sounds in the background.
Amazing tea! I didn't believe you at first; My ginger grew for 4 months at optimal temperature but the rhizome harvest was ridiculously small (yet delicious), however I had this huge mass of fresh green that I was about to trash, after pounding then drying it smelled like dried hay, nothing great, but once re-hydrated in boiling water the perfume comes out nicely, a spoonful of honey, magic beverage for winter, thank you!
Came across your video after harvesting the ginger root that I grew in a pot on my porch throughout the summer. Cooked down the stems and made the syrup and it smells wonderful. Didn't give it a taste as I forgot all about it in my hurry to get them in jars and the lids sealed. Waiting on the leaves to be dried on Thanksgiving day and can't wait to have some ginger tea....thank you for giving the step-by-step instructions that were super simple to follow.
Thank you for sharing what to do with ginger. I have a ginger plant at home and did not know until this video that we could use the leaves and stems! (Also, my eldest daughter shares the name Michaela. I think that's pretty nifty. 😊)
Nice video. I grew ginger for the first time this year and sampled a leaf. It became apparent at that moment that there was more to use than just the rhizome.
It really pays to search, I needed this bcuz I am growing my own ginger & I use from leaves to roots with everything I plant on my porch. I live in a highrise bldg. I have no yard space so I plant everything on my balcony rack. It holds at least 16 pots of different plants, I reqp all when they are ready for harvest. I just love to plant anything that I can use.
I am so happy to have come across this video. Love your simple instructions. I have a beautiful ginger plant on my balcony and would get sad when the leaves would wither. Now I will be making tea and syrup but I have a question, can I cut a few fresh leaves without harming the stem or plant? I mean just use fresh leaves before I use the whole ginger? (I mean while still growing) Thank you to all that answer💕 blessed days ahead
I’m so happy you enjoyed the video! And yes, you can pick a few leaves off the plant as it grows to make fresh ginger leaf tea! I do it all the time and as long as you leave a few leaves on each stem it doesn’t hurt the plant. :)
I use it to flavor tea (particularly good with green tea) in winter and lemonade in summer. (it's also really good with gin and tonic water, if you like cocktails)
In summer I mix it with water and a couple of slices of lemon as a kind of ginger lemonade. In winter i use it to sweeten tea and when i want a cocktail it mixes really well with gin :)
After opening you should keep the ginger syrup in the fridge. The closed bottles can be stored at room temperature as long as the vacuum is intact. Or, if you have
Or if you have enough space in the fridge you can store the closed bottles there, too. (Sorry for the partial post, I clicked the wrong button by accident :D)
In syrups the lemon juice stop the sugar crystallising over time. Without it you’d get a layer of sugar at the bottom of the bottle. I don’t recall the exact chemical process, but I remember reading something about it a while ago. In jelly the lemon juice (or any acid) reacts with pectin and allows the jelly to set. Lemon is endlessly useful :)
@@michaelaschmid it's hydrolysis: table sugar (sucrose) is split into fructose and glucose, and this makes it harder to recrystallize. The acid in the lemon juice facilitates the process, and the result is called an "invert" sugar. I found your video after buying ginger with stems and leaves, and I made the tea you mentioned - thanks for this info!
Sure! But the dried leaves will lose taste a lot quicker. In my experience after 3-5 months the tea won't taste of much but hot water. ... But by then the next year's ginger might have started growing and you could use fresh leaves :)
@@muhamadrizal1574 it will have more flavour for longer, for sure. Not 100% for a year, but … more for longer. Personally I think fermenting is worth the effort, but that is a personal preference. If you’re unsure, maybe try a small amount of each and then decide which you prefer.
It shouldn’t. It’s probably a good idea to run the leaves under water to remove dust. Just pat the leaves dry with a tea towel after washing them. They need some moisture for the fermentation anyways, so it shouldn’t interfere. :)
