Ginger (Zingiber officinalis)

Ginger has an antibacterial, antiviral, blood cleansing, anti-inflammatory effect.

The monastery medicine follows the guideline of the 5 senses to organize its naturopathy: see, hear, smell, taste and touch. We want to turn to taste today. It is closely related to the sense of smell. If we e.g. we have a cold and cannot smell anything, we also don’t taste right.

We differentiate between 5 flavors: sweet, hot, sour, bitter, salty. Each of the flavors has its own effect.

On the occasion of the corona pandemic, the spicy taste should come first. It is used to treat colds such as cough and bronchitis. 

Ginger in my garden

There are many different types of ginger.They reach heights of up to 1 m. The thickened rhizome is used. From time to time the plants will multiply by division. It is important not to stick the rhizome too deep. They just have to be covered with earth, otherwise they will rot. You have to water them so much that the earth never dries out. They also thrive in shady places.

After harvesting, the tuber is washed and peeled, possibly dried.


Ginger lemon tea

for cramps, colds, runny nose and febrile illnesses.

has a sweating effect.


1 liter of water

4-6 tablespoons freshly grated ginger

1-2 lemons 

Honey at will


Put ginger in a saucepan with a liter of cold water. Put a tightly fitting lid on and bring to the boil once. Remove from the heat and let steep for 10-15 minutes. Squeeze 1-2 lemons, add juice and sweeten with honey. Enjoy!


Fresh ginger

Eat fresh ginger with salt before each meal. Acts against loss of appetite and indigestion.


Ginger syrup


Peel and grate a hand-sized fresh ginger root


Powder of saffron, cardamom, nutmeg, cloves


Put the ginger in a saucepan, add enough honey to cover the ginger, add the spices

Let it boil gently for 10-15 minutes on low heat until the honey tastes clearly of ginger

Fill in a screw-top jar that is easy to close

store cool (preferably in the refrigerator)


For colds, stomach cramps, menstrual cramps, take 1 tbsp each as needed.

For a hot ginger tea 2-3 tablespoons per 1 cup of water

(Rosemary Gladstar´s Medicinal Herbs: a bBeginner’s Guide)