Herbal Allies: Luya

By Aimee Amparo

A root to connect us to our past and support us through our future

Held deep within my core memories, ginger is a tropical heat that brings me home and back into my body. I crave its spicy aroma, the sensation of fire in the back of my throat, and the warmth it brings to my belly. As a kid, It was always around. Whether my mom was boiling it in hot water for salabat, my grandma was infusing it in coconut oil for muscle aches, or my dad was cooking tinola. The only other plant that had such a constant presence in my childhood was garlic. Medicinally, the two together are a match made in heaven.

For my second part in the Herbal Allies for Seasonal Support series I will be honoring an herb that directly addresses digestion but also holds so much more magic for me. I am highlighting ginger because of our longstanding relationship to it as Pilipinx peoples, my personal relationship with it ancestrally, and because of the potent benefits that it possesses, specifically for digestion aid and gut health.

***Luya***, the Tagalog word for ginger comes from the Proto-Malayo-Polynesian word ***laqia.***

Originating in Maritime Southeast Asia, it was cultivated and carried amongst Austronesian sea-farers and had both physical and spiritual significance. The root was used for medicine and eating and the leaves were used for weaving.

In ritual, ginger holds a symbolic prominence and is believed to have healing and protective powers. Amongst those sea-farers, ginger was revered and was even used to bless the outriggers for travel. In fact, luya, the Tagalog word for ginger comes from the Proto-Malayo-Polynesian word laqia. Amongst Pacific Island peoples, ginger is a compelling source for connection to the spirit realm. And today it is still used in very similar ways.

Making offerings

Bearing healing and protection, Ginger is a compelling source for connection to the spirit realm. Because it is important that we give as readily as we take, offering to the natural world is important to the cycle of exchange that defines our relationship to the earth.

Ginger is one of those plants that no matter what I’m dealing with whether its energy levels, mood, nausea, or stomachache I know I’ll always be able to use it for support.

The gut is a place in the body that informs the function of systems around it. The mood for example is linked with gut bacteria as they are responsible for producing many neurochemicals that the brain uses to regulate physiological processes and mental processes like learning, memory, and mood. The gut bacteria supplies a significant portion of the body’s serotonin supply, having a huge influence on mood and GI function. There is evidence proving ginger to have anti-inflammatory effects and improve digestive function. Along with soothing inflammation and promoting good digestion, It stimulates digestive acids and supports nutrient absorption.

There are innumerable possibilities for the use of this root. The classic salabat involves boiling the root in hot water for 5-10 minutes (the longer you cook, the spicier the infusion). Add honey or coconut sugar to taste.

One of my favorite preparations is a fire cider which involves infusing various spicy herbs in apple cider vinegar and creating a potent concoction that can support the gut and strengthen immunity. Use this as the acid component in your salad dressings, use a spicy kick to your favorite meals, or take a spoonful in the mornings for jumpstarting digestion or if feeling sick.

ISLAND FIRE CIDER RECIPE

Ingredients

1/2 organic onion, chopped
10 cloves of organic garlic, crushed or chopped
1/4 cup thai chilli peppers, chopped
Zest and juice from 1 organic lemon
1 cup fresh organic ginger root, finely chopped
1/2 cup lemongrass, chopped
organic apple cider vinegar
1/4 cup of raw, local honey, or to taste

Directions

Prepare your roots, fruits, and herbs and place them in a quart-sized glass jar.
Pour the apple cider vinegar in the jar until all of the ingredients are covered and the vinegar reaches the jar's top.
Use a piece of parchment paper under the lid to keep the vinegar from touching the metal, or a plastic lid if you have one. Shake well.
Store in a dark, cool place for a month and remember to shake daily.
After one month, use cheesecloth to strain out the pulp, pouring the vinegar into a clean jar. Be sure to squeeze as much of the liquid as you can from the pulp while straining.
Add and stir in honey until incorporated.
Taste your cider and add more honey until you reach the desired sweetness.