Description

Colonial Remedies no. 5

Ginger as a remedy

“It is right good with meat in sauces, or otherwise in conditures; for it is of an heating and digesting qualitie, and is profitable for the stomacke,… That canded, greene, or condited Ginger is hot and moiste, provoking Venerie…” – The Herball or Generall Historie of Plantes (1596) – J. Gerard

Ginger produces a hot, fragrant spice that was popular in the kitchen during colonial times. Its roots may be steeped as tea, eaten as a spice, or candied with sugar.

Contents: 20 Teabags – Ginger Root

Product hand packaged by Oliver Pluff & Co. in Charleston, South Carolina.