Today, we harvested ginger from the garden, and for the first time in my life, I actually saw what a ginger plant looks like. I’ve always bought ginger from the market; I never knew my sister had planted it as well. It felt almost surprising, seeing something so familiar emerge from the soil.
Ginger is such a gift in cooking. It is perfect for stew, squash sauce, and sauces made with eggplants. Speaking of eggplants, they’re growing again. We used the ripe ones from the last harvest to make a sauce on New Year’s morning, and it was really good. I’m glad to see more coming up now. We have both the purple and white varieties, and watching them return is exciting.
What surprised me most was the ginger harvest. From just a few roots, we got so much. Some are still too young, so we left them in the soil to mature. There’s something satisfying about knowing when to take and when to wait and I’m still learning.
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Tomorrow morning, I’m hoping to make lemongrass tea and add some fresh ginger. I’ve heard it helps with menstrual cramps. Our lemongrass has grown so tall and full, and my sister says it’s been a long time since she last made tea with it. While I’m here, I want to make it a habit, one cup every morning. I’ll also give the kids small portions, since it’s good for headaches and bone pain too. My niece had a domestic accident today so I’m thinking the tea can go a long way.
Being here has made me realize how healing it is to grow what you eat and drink. The garden keeps offering generously because even our chilli, we get ripe ones everyday and I’m actually learning to listen.
