Hundreds of years ago ginger cordial was thought to relieve flatulence, distended stomach, rheumatism and chills of the lung and bladder. It was also supposed to be an antidote to poison and an aphrodisiac. Today, people drink it just because it tastes good.
Growing ginger
Ginger (Zingiber officinale) needs rich, well-drained, moist soil and plenty of sunlight and water. It is frost-sensitive, and mostly grown in the subtropics and tropics. It will grow from a healthy piece of root planted in spring. However, you can speed the process up by planting the root to a shallow depth in a small pot, then covering the pot with a plastic bag and placing it on a sunny windowsill. When you notice the first shoots, remove the plastic bag and plant in the garden. Harvest your ginger in autumn when the leaves have died down. Ginger is usually sun-dried after harvesting to help preserve it, then stored in a well-ventilated, dry cupboard or in the fridge.
As well as common ginger, Jackie grows native ginger (Alpinia caerulea) which grows as an understorey plant and tolerates semi-shade. She grows it in a pot to bring indoors during winter, as it is readily frost burnt.
Warning: don’t confuse edible ginger with ornamental ginger or ginger lily (Hedychium gardnerianum), which you’ll also find at the nursery.
Ginger cordial
2 cups sugar
2 cups water
1 strip lime or lemon rind (no white)
1 large ginger root, chopped
2 tsp cream of tartar
1 cup lemon or lime juice
1. Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes. Add the lemon or lime juice. Bring to the boil again.
2. Take off the heat, strain and pour into a sterilised bottle.
3. Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter’s night.
(Note: this cordial should last for several weeks in the fridge. However, if it bubbles or looks odd, throw it out.)
