Homemade Ginger Oil | One Bite Vegan

With its anti-inflammatory, anti-bacterial and numerous other healing properties, ginger’s medicinal prowess has been well known for thousands of years.

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Transforming the fresh root into an infused oil – or ‘liquid gold’ as I like to call it – is not only really easy and cheaper than buying it ready-made, it also increases ginger’s versatility as a culinary ingredient and a natural medicine.

Please note: The content in this blog post is given for informational purposes only and is not intended to be used as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider.

Ginger root can be used for cooking in both savory and sweet dishes, but health-wise it’s commonly taken to help ease nausea, indigestion, diarrhea, gas and it sometimes works for morning sickness.

When transformed into an oil, you can use ginger to deliver subtle flavor to your cooking. Medicinally it can be used in a number of different ways, including:

• Topical pain-relief
• Eases motion sickness
• Eases morning sickness
• Eases digestive issues
• Can help treat food poisoning and intestinal infections
• Promotes natural blood circulation
• Can lower the risk of hypertension
• Helps reduce the risk of blood clots and arteriosclerosis
• Helps to lower bad cholesterol blood levels

If you’re interested in making your own ginger oil, it will take a little over a day if you’re going to air-dry the ginger, or it can easily be achieved in around four hours if you use a dehydrator.

Will you make this recipe? I’d also be really interested to know if you already use ginger medicinally (both the how and what for) so let me know in the comments section below.

Print Recipe 4.25 from 12 votes

Homemade ginger oil

Creating your own ginger oil is an easy and cost-efficient way of reaping the numerous health and culinary benefits of this natural ingredient. Cook Time2 hours hrs Course: Infused oil Servings: 1 Cup Author: Kevin

Ingredients

• 1 Cup fresh ginger root very thinly sliced
• 1.5 Cups oil olive or coconut

Instructions

• Slice the ginger very thin using a Japanese mandoline or a sharp knife. Spread out in an even layer on a drying rack (if air drying) or use a food dehydrator. Dehydrate for 2 hours or 24 hours if air drying.
• Place the dried ginger slices in a pot and cover with 1.5 cups of oil. Turn on very low heat and steep for 2 hours.
• Strain through cheesecloth into a tight fitting container. Store in the refrigerator or a cool dry place.