Ginger Tea - Colonial Remedies
Relieves the Occasional Upset Stomacke*
“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 moist, provoking Venerie...” The Herball or Generall Historie of Plantes (1597) - 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.
- 20 Teabags
- Contents: Ginger Root
- 1.6 oz net wt
*Plimoth Patuxet Museums, Inc. does not provide health or medical advice. The information on this tea is intended for educational purposes only and should not be considered a recommendation of endorsement of any medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.
