Ginger root is a tasty and very useful herb. You can buy it in many forms at most grocery and health food stores. It comes as a powder for cooking and in capsules as a nutritional supplement. Ginger is useful as a digestive aid as well as being a classic for motion sickness, especially air sickness.

I find the greatest benefit of ginger in my practice is as an anti-inflammatory agent. It’s in the same family as turmeric and cumin which are also anti-inflammatory.  One of the problems with turmeric is that it is hard to absorb unless it receives special preparation which limits it’s effectiveness as an anti-inflammatory compound. Ginger, on the other hand, is relatively easy to absorb, especially prepared as “Gingeraide”.

This recipe takes about one and a half to two hours to prepare but only about 15 minutes of that is hands-on time. The rest is steeping time. The original recipe, for a drink called “Oos Juice” is one I got from David Seaman, D.C. Some folks find that recipe is too strong. This includes my wife, Karen. I’m going to give you my adapted recipe first with the original “Oos” recipe below.



  • 1/4 LB fresh ginger root
  • 2 green tea bags (optional)
  • 2-4 tbs honey to taste
  • 1 gallon water.
  • This makes 1 gallon Gingeraide, to make 1/2 gallon, just cut everything in half


  • 5 quart pot for steeping
  • Food scale
  • Colander or strainer
  • Another metal pot or bowl to strain the Gingeraide into. It can be smaller than the steeping pot and you can do the straining in 2 or more batches.
  • Mason jars. I prefer wide mouth. I use a pair of 2 quart jars but 4, 1 quart jars work just as well. Any jars with enough capacity will do but make sure they’re glass and not plastic.
  • Canning/mason jar funnel (optional)

Start with a pot large enough to hold all the water plus about a quart. Put all the water in and turn on “high” heat.

While the water is heating, weigh out your ginger root and slice it up. Slices the thickness of a quarter will do but thinner slices will put more gingery goodness in your drink.

When the water comes to a boil, turn it off and leave it off. Add the sliced ginger (careful not to splash) and 2 green tea bags (one if making 1/2 gallon). Cover the pot and let it sit steeping for  1 – 2 hours. The longer it sits, the stronger the drink will be.

Add 1 – 2 Tbs honey to each empty 2 quart jar according to taste. If you’re using 1 quart jars, cut the honey in half for each jar. Put a metal or ceramic bowl or pot into your sink. put the colander or strainer in it. Carefully pour the Gingeraide mixture through the colander into the bowl. Remember, it’s still going to be hot! When the bowl gets 1/2 to 3/4 full, put the steeping pot back on the stove, empty the strainer into the garbage or compost and carefully pour the contents of the bowl into the jars. When each jar is about half full, stir or swirl the contents a little to help dissolve the honey. Continue until all the Gingeraide is strained and poured into jars.

Once the jars cool to near room temperature, put them in the refrigerator. Gingeraide will keep about a week and a half refrigerated, maybe longer but it never lasts that long in my house. I suggest drinking 1 – 4 cups/day, depending on inflammation levels.

If you want a stronger “Oos Juice”, follow the recipe above but use 1/2 Lb ginger and let it steep for 2 – 4 hours. The resulting Oos Juice will have quite a “kick”.


Dr. Hogg