Healthy benefits of G&T (no, not the drink)

Ginger and Tumeric are two spices with a long history of traditional medicine. But these two together seems to have a greater effect, writes Granny Mouse Country House & Spa spokesperson Sean Granger.

Although each is great alone, they’re even better together. They prove to be a potent combination, specifically in cold-pressed immunity shots that have gained popularity since the COVID outbreak. A mere cough will have you adding one of these vitamin-packed shots to your basket.

Ginger (zingiber officinale) is the star ingredient in gingerbread, ginger ale and speculaas, plus an accompaniment to sushi. In addition to the great taste, it has medicinal benefits. It is known to boost the immune system, combatting seasonal coughs and colds. During flu season, ginger will be infused in various homemade concoctions for its antimicrobial, antibacterial and antifungal properties. It is often used in detox diets as a weight loss aid, and helps with nausea and with indigestion, too.

Turmeric, a staple spice in South African kitchens and kitchens worldwide, is a natural wonder. It is used in face masks and lattes and as a sustainable fabric dye. It is a powerful spice known for its vibrant colour and unique flavour, and for making one glow from the inside out.

Not only are turmeric and ginger healthy for you, but they also add beauty to the garden. Plus, they are straightforward to grow, and you’ll love harvesting these organic treasures from your soil. 

Ginger and turmeric are rhizomes and require well-draining soil with plenty of sand and compost; ginger in a semi-shade position and turmeric in full sun, however, afternoon shade is acceptable. These are also long-season crops -plant in February/March to harvest the following year in February/March. People often leave their roots in the ground and only harvest in the second season. This will give you much sturdier plants and three times the roots than if you only waited one year. The choice is yours.

Ginger and turmeric are tropical plants that will do well in any frost-free area. If you get frost, planting them into a pot is highly recommended so you can move them when winter arrives. Planting in pots (at least 30cm deep) requires watering every two to three days. When planted in the ground, you should water every three to four days.

Grow ginger 5-10cm beneath the soil and turmeric 8cm beneath the soil—space each rhizome 30cm apart to give them room to grow to their full potential. You can harvest the ginger once the leaves begin to yellow and wilt (usually eight months after planting). Both G & T’s leaves, flowers, and roots are edible, so you can incorporate all parts of the plants into your meals.

You’ll need patience with your turmeric as it establishes itself. Once established, you can harvest pieces of root off the side of the plant throughout summer. Also, look out for the flowers that turmeric offers at the base of the plant. Enjoy the flowers, and know you can harvest your organic roots as soon as they die. 

Once harvested, you can consume G & T fresh or store it in the fridge or freezer. To make your powders, cut the rhizomes into slices and leave them to dry before grinding them in a spice or coffee grinder. Turmeric is a natural dye, so you will want to handle it with care unless you want to turn your world yellow. IB

The G&T vitamin shot

Ingredients

• ginger and turmeric
• lemon juice
• black pepper
• apple juice (optional)

Method

1. Clean your organically grown turmeric and ginger well. You can peel the skin off if you desire.
2. Juice the turmeric.
3. Juice the ginger.
4. Juice the lemon after peeling the skin off or use lemon juice.
5. Mix everything and add the black pepper, as it facilitates absorption of

the turmeric.

• Store in little glass vials and keep refrigerated for up to 7 days.