Ginger-Scallion Root Tea

Adapted from A Spoonful of Ginger: Irresistible Health-Giving Recipes from Asian Kitchens by Nina Simonds.

This is a curative formula traditionally used in Chinese households as a specific remedy for curing colds, flu, and other bronchial ailments of the "cold type." (This phrase denotes those bronchial ailments accompanied by chills rather than fever. Since the tea is a warming yang formula, it should not be used for colds accompanied by fever.) It is also an effective therapy for "stomach colds" accompanied by diarrhea, for nausea and motion sickness, and for chronically cold hands and feet.

• 6 to 8 thin slices fresh ginger with peel, about the size of a quarter, smashed lightly with the side of a knife
• 6 to 8 scallions, white part only
• 2 to 3 teaspoons raw sugar (such as Demerara), honey, or maple syrup, according to taste
• 1/4 teaspoon sea salt
• 2 cups spring water

Put the ginger slices and scallions in a small pot (preferably glass or ceramic) and add the sweetener, sea salt, and water. Bring to boil, stir well, lower heat, and simmer for 10 minutes. Strain and serve hot.

Be notified when new recipes are posted and talk with other fans of the show for people who love to eat.
See what it's all about»

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is available in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast