8 oz ginger root
1/2 C sugar + extra for rolling
1. Remove the skin from the ginger root, and slice it into very thin slices-- no larger than 1/8 of an inch to be sure.
2. Put ginger into a small sauce pan and cover with water until there is an inch or two covering the top of the ginger, and bring to a boil
3. Once boiling, reduce to a simmer and let it cook for about 45 minutes to an hour, or until the ginger is soft, and a bit translucent. Remove the ginger root from the pan. You can reserve the leftover liquid and drink it if you like--its a delicious and strong ginger tea at this point. Yum!
4. Put 1/2 cup sugar and 1/2 cup water in a separate pan and bring to a boil. Once the sugar is completely dissolved in the water, pour in your ginger root. Simmer the simple syrup and ginger until the syrup is mostly dissolved, stirring regularly while this process is happening.
5. Pour some sugar into a bowl. Take the ginger root pieces and pour them into the bowl of sugar, evenly coating each piece. (make sure any leftover simple syrup doesn't get into the sugar bowl)
6. Leave out to dry on a wire rack or sheet of parchment paper. This took a few hours for me. To store you can place these in a large airtight plastic bag. Try eating them alone, or chopping them up and putting them in oatmeal or baked goods. Enjoy!
Ginger- relieves nausea and indigestion, prevents motion sickness, may help morning sickness, antispasmotic properties help relieve cramps, useful in helping arthritis, can reduce cholesterol levels in blood, and it is an aphrodisiac ;-)
The A to Z Guide to Healing Herbal Remedies, Jason Elias and Selagh Ryan Masline