Especially during winter, we are used to drinking Jujube (red date) ginger cinnamon tea. Always after making kimchi to be preserved throughout the whole winter season for the community, a big kettle filled with jujube ginger cinnamon tea is served in the dining room. Savoring the hot ginger tea is so consoling and soothing after the communal work of making kimchi.

In cold weather, we are more exposed to colds, coughs, sore throats, asthma, nausea or even bronchitis. As one of the most effective preventive measures, drinking ginger tea is highly recommended. Many oriental medicine doctors also recommend we keep drinking ginger tea in our daily lives to improve the immune system's ability to fight against various viruses.

In our community, we each take turns to cook one meal once a week. Each of us is willing to contribute time and energy with motherly love to prepare supper.

When it is my turn, I first check for leftovers and other old food ingredients. First of all, I try to find some way to utilize the leftover ingredients before buying something. It is one of my action points to realize "ecological conversion," which Pope John Paul II first mentioned in 2001 and then Pope Francis further talked about it in his second Encyclical on care for our common home: "Laudato Si" (Praise Be to You) that was published in 2015.

These days, because of the chilly weather, I began to study the effects and benefits of ginger. As a result, I learned of the various benefits of ginger as a gift given by God.

So, when it was my turn to cook, I made ground ginger honey, pickled ginger and crystallized ginger slices.

Ginger is not so expensive. It is one of the common and ordinary root plants. What takes time and patience is peeling it.

Ginger was introduced from China during the Goryeo Dynasty (918-1392). Since then, ginger has been considered more effective than ginseng.

We, Koreans, make use of garlic often when cooking; Japanese people are fond of utilizing it because it has so many good effects on the human body. That was why an Italian missionary sister who lived in Japan for a long time and then was sent to Singapore always made pickled ginger for the community.

Some of the benefits of ginger I learned of during my study are as follows:

First, ginger root has natural components called gingerol (zingerone) and shogaol that give it its spicy taste. These natural components provide us with antioxidant and anticancer effects. In other words, it has detoxification, anti-aging and anti-inflammatory effects.

Second, ginger warms the body, prevents colds and possesses antifungal properties.

Third, ginger purifies the blood and helps blood circulation by promoting blood activity. In this way, ginger restores metabolic function in the body.

Fourth, ginger prevents cholesterol levels from rising and relieves arteriosclerosis by lowering blood viscosity. It also prevents diabetes and other complications.

Fifth, as a natural aspirin, ginger stops arthritis, menstrual cramps and headaches.

Sixth, ginger stimulates appetite and helps digestion. It can cut down on fermentation, constipation, and other causes of bloating and intestinal gas.

Seventh, ginger breaks down visceral fat.

While cooking from time to time, I am glad to appreciate the benefits of ginger on our health.

The author is a member of the Daughters of St. Paul. Please feel free to visit her blog "A piece of sunshine" at mtorchid88.blogspot.com.