Ginger, Scallion Root Tea

This is a curative formula traditionally used in Chinese households as a specific remedy for curing colds, flu, and other bronchial ailments of the "cold" type.(This phrase denotes those bronchial ailments accompanied by chills rather than fever. Since the tea is a warming yang formula, it should not be used for colds accompanied by fever.) It is also an effective therapy for "stomach colds" accompanied by diarrhea, for nausea and motion sickness, and for chronically cold hands and feet. Adapted from A Spoonful of Ginger: Irresistible Health-Giving Recipes from Asian Kitchens by Nina Simonds.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 6 -8  slices fresh ginger (about the size of a thin quarter,with peel, smashed lightly with the side of a knife)
• 6 -8  scallions, white part only
• 2 -3  teaspoons raw sugar or 2 -3  teaspoons honey or 2 -3  teaspoons maple syrup, according to taste
• 1⁄4 teaspoon sea salt
• 2  cups mineral water

Directions

1. Place the ginger slices and scallions in a small pot (preferably glass or ceramic) and add the sweetener, sea salt, and water. Bring to boil, stir well, lower heat, and simmer for 10 minutes.
2. Strain and serve hot.