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5 Takes on Ginger Tea

Ginger is a great go to for any season, but especially in spring. It's gently warming to help with digestion,, absorption and elimination; it has a "bite" that brightens up the palette and spirit; and anti-inflammatory qualities that help with allergies.

All of the recipes are scaled to 3 cups of water, but you can certainly reduce or increase on scale. I tend to make these teas in large batches to keep in a thermos to sip through the day.

For the herbs and spices, gently crush them before putting them in strainer to release the flavor. For the ginger, you can mash it a bit or just cut it into smaller chunks.


  • 1-inch knob of ginger

pour water and let brew for about five minutes, depending on how strong you like your tea.


  • 1-inch knob of ginger

  • 1/2 a lemon or lime

make "basic recipe, and squeeze in citrus at the end


  • 1-inch ginger

  • 1/2 tsp fennel seeds

  • 1/4 tsp cumin


  • 1-inch ginger

  • 1/2 tsp fennel seeds

  • 4 pods of cardamom


  • 1-inch ginger

  • 1/2 tsp fennel

  • 2 pinches dried mint or a few sprigs of fresh

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