5 useful roots: how to prepare to preserve medicinal properties
Healthy roots are at the heart of plant health. The beneficial properties of this part of vegetables, herbs, and root crops are difficult to overestimate. They have been used for centuries to treat and prevent disease. They contain a huge amount of vitamins and minerals.
There has been more interest in traditional medicine in the past few years. More and more people use dietary supplements and plants to prevent and treat diseases. Herbs are the most popular. But don’t forget that the roots have good things about them.
1. Ginger root
Ginger is not only a popular dietary spice. And the aroma of the finished dish is not its only advantage. Ginger root has been used for thousands of years to treat various diseases. Why is this product useful? It has an anti-inflammatory effect, relieves pain and swelling from arthritis, helps with vomiting and nausea during pregnancy, and reduces the risk of cardiovascular disease and diabetes.
The Hindus and Chinese have been producing ginger as a tonic root for over 5,000 years. It was a very important item of trade. It was brought from India to the Roman Empire over two centuries ago. It was especially valued for how well it worked as medicine. Ginger became a sought-after commodity in Europe even after the fall of the Roman Empire. In the 13th and 14th centuries, the price of a pound of ginger was comparable to that of a sheep.
Preparation of ginger root
Ginger is used in many forms: fresh, dried, pickled, canned, candied, powdered, or ground. Its taste is spicy and sweet, with a strong and spicy aroma.
The timing of harvesting ginger depends on your goals:
- Ginger aged nine months or more is used to extract the oil. Or marinated in sweet vinegar. This gives the ginger its pink color. This option is popular in sushi.
- The root is sharper if you collect ginger earlier (8-9 months). It is eaten dried or ground and ground. The peel is tough, so it is removed. We can find this version of ginger in stores in the form of spices. It is added to taste cookies, cakes, and other food.
- If ginger is harvested at the age of 5 months, then it is not yet ripe. Its skin is thin, and the root is delicate with a mild flavor. Then it is eaten fresh or canned.
ginger tea recipe
- Cut 3-4 pieces of ginger root;
- Add a slice of lemon;
- 1/3 teaspoon cinnamon;
- 1/3 teaspoon red pepper (spice).
Red pepper invigorates, so it is better not to add it in the evening. Squeeze the lemon with a spoon to squeeze out the juice. Pour boiling water over it and let it sit for 15 to 20 minutes. Then add a teaspoon of honey.
2. Burdock root
Burdock root has been used for centuries as a food supplement and medicine. Especially as a diuretic to improve digestion and bowel function. The root is considered the most useful part of this plant. It has anti-inflammatory and antibacterial properties. Therefore, it is also used for various skin diseases: wrinkles, eczema, acne, and psoriasis.
The root of the burdock plant is safe to eat and drink as tea. However, this plant is very similar to belladonna and is toxic. Therefore, buy burdock root only from trusted sellers. Only doctors and experienced herbalists can collect their questions and their impact on children and pregnant women. Talk to your doctor if you are pregnant or planning to prepare a baby.
How to cook
You can find fresh burdock roots at natural food stores and farmers’ markets. Clean the outer layer before use. Raw or cooked, the root can be consumed. For example, deep fried. You can also find it in dry powder form, in dietary supplements, or some skin care products.
Recipe for tincture of burdock root
- grind dry burdock root to a powder;
- take one tablespoon of the finished powder;
- pour ten tablespoons of vodka;
- let it brew for two weeks;
Take 15-20 drops three times a day. Dilute with a tablespoon of water.
3. Dandelion root
Most people see the dandelion as a weed that gets in the way. And in every way, they try to remove it from their lawn. But this plant has long been used in herbal medicine to aid digestion and stimulate appetite. You can safely eat it whole, from root to flower. It has a slightly bitter, chicory-like taste.
Dandelion root has been used for a long time in traditional Chinese and Indian medicine to treat stomach and liver diseases. Dandelion acts as a diuretic. It assists the body in eliminating excess water. Herbalists today believe that it helps with acne, eczema, high cholesterol, heartburn, gastrointestinal disorders, and diabetes.
How to cook
The root itself is sometimes roasted. The result is decaffeinated dandelion coffee. When used for healing, the dried or fresh root can be made into:
Folk medicine often involves grinding dried dandelion root into a paste and mixing it with water. It is a sedative for skin diseases: acne, eczema, psoriasis, and various rashes.
Dandelion root is traditionally harvested in autumn. This is when inulin levels are at their highest. But the root absorbs the chemicals in the soil. Therefore, avoid collecting roots near the road, pool, air conditioner, and barbecue grill.
Dandelion tincture recipe
- take one tablespoon of chopped dandelion root;
- pour a glass of boiling water;
- let it brew for an hour.
Ready infusion is taken in parts three times a day with meals.
4. Celery root
Celery helps in dietary purposes and also reduces the risk of bone fractures. One cup of celery root provides 80% of the daily value of vitamin K, 18% of the daily value of phosphorus (for healthy bones), and 13% potassium (for the heart). This healthy root is also rich in vitamin C.
How to cook
Using a knife, remove all skin from the root. Celery can be chopped on a grater and added raw to any vegetable salad. Or cut into cubes and throw in the soup.
celeriac puree recipe
- chop the celery root (half a kilo) into small cubes;
- chop the cauliflower (the same amount);
- throw them into a saucepan with a steamer basket, and fill with water;
- steam for 15 minutes;
- put the prepared vegetables in a food processor, add three tablespoons of olive oil, and mix until smooth;
- if the puree is too thick, add a little water (from the pan);
- seasonings can be added if desired.
5. Horseradish root
This plant contains calcium, dietary fiber, folic acid, manganese, magnesium, potassium, vitamin C and zinc. All of these play an important role in maintaining good overall health. Horseradish also has antibacterial and diuretic properties. It kills harmful bacteria and microbes, prevents the development of infections and colds, speeds up metabolism, and helps digestion and the liver.
Horseradish is commonly used as a seasoning for everything from fish to hamburgers. It stands out from other vegetables with its strong, spicy taste.
How to cook
The easiest way is to buy ready-made horseradish sauce in the store and use it as a condiment. But using fresh horseradish is much healthier. Cooking method:
- clear horseradish;
- cut it into slices;
- then it can be boiled, fried, or grilled;
- it pairs well with other root vegetables, including beets and potatoes, as well as broccoli or Brussels sprouts.
- grind on a grater 100g of horseradish root;
- pour 1 liter of hot water;
- heat over low heat for 20 minutes;
- cool and strain.
Ready broth to drink a glass before meals three times a day.
Of course, there are serious diseases. In such a situation, only a professional doctor will help. However, many problems are easy to avoid. Enough to lead a reasonable lifestyle. And traditional medicine, in this matter, is a great helper.