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Uses: Easy to make and wonderfully warming, this winter drink was brought to us by Sally King, Director of RavenCroft Garden. Long after the heat of your steaming mug dissipates, ginger will provide you with warmth that lasts. Sally's family makes both switchel syrup (to store and use a bit at a time) as well as a version you can steep in a quart teapot. This spicy drink is a tasty way to add to your winter health - and wean yourself off the caffeine, if you are so inclined.

Many herbalists consider ginger to be one of the supreme healing herbs, ranked alongside garlic. It's a terrific tonic for the digestive system, an excellent aid to circulation, and a potent ally for the prevention and care of the flu, colds and fevers. The fact that it's an aromatic and delicious spice is pure bonus. (See also: Ginger: the Spice of Life, Issue #14 / Winter 2006.)

Ginger & Molasses Switchel Syrup:

• 1 quart water
• 1/2 cup apple cider vinegar (or substitute any herbal vinegar)*
• 3/4 cup honey
• 1/3 cup molasses
• 2 ounces (or 1 cup, lightly packed) fresh grated ginger root

*Intensifying option: If you'd like to add more medicinal benefits to your switchel, substitute your favorite herbal vinegar for the apple-cider vinegar.

To make syrup: Combine 1 quart of the water with the vinegar, honey, molasses and ginger root. Simmer uncovered for 20 minutes. Remove from heat, cover and allow to cool for about 30 minutes. Store in the refrigerator. (Sally's family keeps their syrup on the kitchen counter for handy use.)

To make drink: Mix the syrup with boiling water in a mug - the ratio is purely a matter of taste. Start with a conservative mix: 1/4 switchel syrup to 3/4 boiled water. Then see how spicy you may like to go from there.

• 2 - 3 tablespoons apple-cider vinegar (or substitute any herbal vinegar)*
• 2 tablespoons honey
• 4 tablespoons molasses*
• 1 - 1 ½ tablespoons fresh grated ginger root
• 1 quart water

Note: *Our family prefers more honey than molasses, so we make our teapot brew with 4 tablespoons of honey and 3 tablespoons of molasses. See what works best for your own taste buds.

To make: Place the vinegar, honey, molasses and ginger root in a 1-quart teapot. Fill with boiling water. Steep for 10 minutes and serve.

Directions courtesy of Sally King, Director of RavenCroft Garden: 360-794-2938 or www.ravencroftgarden.com.

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