We’ve been feeling a little off this week, so I decided now was the time to continue my experimental witchy home remedy journey. While I’m very new to growing, picking, and preparing my own medicinal “potions,” I have learned that there are two ingredients that always make me feel better, even when I don’t know exactly what is wrong: ginger and honey.

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Why ginger?

Ginger is a well-known and well-studied treatment for nausea and vomiting. It is gentle enough to be used during pregnancy for morning sickness (in most cases, always check with your doctor or midwife). It’s also used for motion sickness, post-op tummy upset, and general nausea.

Additionally, ginger is anti-inflammatory, may help reduce pain, aids the digestive system, helps regulate blood sugar, warms the body which may help with colds and coughs, and has a positive effect on circulation and blood pressure.

Why honey?

Honey has been used medicinally for centuries, and lasts forever, so it’s always a great thing to have in storage. It can help with sore throats, coughs, low energy levels, and can help improve gut bacteria. Additionally, honey is known to have antioxidant and antibacterial effects on the body and can be used both internally and externally (on wounds) to prevent infection and boost the immune response.

How to make home-remedy ginger chews:

Like most of us, I am trying to reduce the amount of medications our family uses and find real methods that work safely and naturally to help our bodies heal and stay healthy. I had both honey and ginger in my home this week, so I decided….why not make ginger chews, a home remedy for sore throats, coughs, nausea, and upset stomach. I made a big batch so we could use what we need now and store the extra for later.

These ginger chews can be eaten like candy/cough drops, or added to hot water to make a sweet and spicy healing tea. They only require 3 ingredients and about 45 minutes of cooking/prep for a batch that will last for over a month.

After some experimenting, here’s how I did it:

Step 1: Peel and chop your ginger. Use a spoon, the edge of a knife, or a peeler to remove the skin and then chop.

Step 2: Add the water and ginger to a pot over medium heat. Once simmering (small bubbles form), set a timer for 5 minutes. At the end of 5 minutes, strain the ginger out and discard (or use it for another recipe)

Step 3: Return the water to the pot and add the honey. Allow it to boil, stirring constantly until it reaches a soft ball stage. This took about 30 minutes for me. Soft ball stage is 234-240 degrees on a candy thermometer. If you don’t have a thermometer, you can simply use a cup or bowl of cold water to drip test. Simply drip a small amount (one or two drops) of the candy mixture into the cold water. If it forms a soft, malleable clump, it’s ready. The mixture will turn darker as it cooks.

Step 4: Line a baking pan (I used a 9×13, but as you can see, that was too big) with parchment paper. When candy is at the soft ball stage, carefully pour it into the parchment-lined pan and allow it to cool for at least 1-hour. Mine sat overnight and was fine to work the next morning. Because my pan was so big, I ended up with a puddle that, I admit, doesn’t look great. But I promise, they taste so good!

Step 5: After cooling, the candy should have a taffy-like texture. Pull it apart and shape into small (about the diameter of a nickel) balls. The size is really up to you, but I made smaller ginger chews because I have little ones. I figured if we wanted more than one small one, we could always use two or three at a time.

Step 6: Optional: My ginger chews were a little spicy and I was worried about them being too sticky to handle, so I rolled them in some powdered sugar.

Step 7: Wrap individual ginger chews in parchment paper pieces. Simply cut or tear off a rectangle piece that your candy can be rolled in (like a burrito) and then twist the ends to close.

Step 8: Store in an airtight jar for up to 6 weeks and use as needed. Be sure not to over-do it, as ginger can cause heartburn or diarrhea if used in excess. Eat chews on their own when nauseous, or to treat a cough or sore throat. Or, drop them in warm water for a healing tea.

Bonus Tip: Use a mason jar vacuum sealer to pull air out of the jar and help them last longer on your shelf.

Ginger Chews

Just three ingredients for this home remedy ginger chew recipe that helps with nausea and cold symptoms

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Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

2/3-1 cup Ginger
1/2 cup Honey
2 cups Water
2 Tbsp Powdered Sugar Optional

Method

Peel and chop ginger.
Add ginger and water to a pot and bring to a simmer. Allow to simmer for 5 minutes.
While you are waiting, line a baking pan with parchment paper. You can use a 9×13 pan, a round cake pan, or a small bread pan.
Use a strainer to strain out the ginger. Discard the ginger and return the water to the pot.
Add honey to the pot and bring to a boil. Allow to boil until it reaches soft ball stage, 234-240 degrees or when it passes the drip test.
Carefully pour the candied mixture into the parchment paper-lined pan and allow to cool for at least one hour, or until the candy is cool enough to handle.
When cool, separate the candy into small pieces and roll into nickel-sized balls.
Optional: Roll each ball in powdered sugar.
Use parchment paper to wrap each individual ginger chew.
Store in an airtight jar for up to 6 weeks, or longer if you vacuum seal the chews. Use as needed for stomach upset, sore throat, or cough. Eat as is, or add to warm water for tea.

Notes

The more ginger you add, the more spice your chews will have. I used 1 cup, but next time will reduce it to 2/3 cups because they are a little too spicy for my littlest ones without adding the powdered sugar.

*This is not medical advice, and all home remedies should be discussed with a medical professional before using.

Ginger Chews: A Nausea Home Remedy Must-Have