top of page

This Month's Recipe: Candied Ginger + Bonus Ginger Syrup!

My friend, Susan, works on a local organic farm, and once in a while she gifts me with fresh produce if there is an overabundance. Luckily, they had a very good ginger season, so Susan brought me a pound of the super fresh stuff.

I was going to make golden milk or chai, but thought it would be nice to preserve the ginger so that I could enjoy it over time. Then I remembered that my grandfather used to love candied ginger, something I didn’t fully appreciate as a child. But, as an adult traveling on the bumpy, windy roads of Ireland during a week of herbalism studies, I came to really appreciate the stomach-soothing properties of this wonderful plant.

I know it doesn’t look that appealing in the photo, but these ginger bites and ginger syrup taste incredible!


• 1 pound fresh ginger

• 1½ cup honey (local, if available)

• 1½ cups filtered water


  • Wash the ginger and peel if desired. Mine was super fresh, so I didn’t peel it, but you may want to if the rind is very thick.

  • Chop the ginger into small chunks.

  • Place in a small saucepan with the honey and water (the liquid should cover the ginger).

  • Bring to a boil then reduce heat to low.

  • Cover and let simmer for 30 minutes.

  • Remove lid and let simmer for another 30 minutes or until the ginger is tender when you poke it with a fork.

  • Remove from heat and let cool.

  • Pour the mixture into a strainer over a bowl.

  • Once completely drained, spread the ginger pieces out in a single layer on a wire rack or a sheet pan covered with wax paper.

  • Let the ginger sit out for at least 12 hours or until it has started to dry.

  • Transfer to an airtight container and store in the refrigerator. It will last for several weeks.

  • You can eat your candied ginger straight up. It can also be used in baked goods or other recipes.

  • Store the leftover syrup in a clean jar and use in coffee, desserts, salad dressings, or anything else you can imagine! Enjoy!

NOTE: Because the honey is simmered with the ginger, it will lose any of the health benefits of raw honey. But it still makes a wonderful anti-inflammatory, anti-viral, anti-nausea tonic.


bottom of page