Ginger

Yes. While ginger is usually eaten in small amounts, it still contains healthy oils, fibers, carbohydrates, vitamins, and minerals. A highly complex food, there are 400 compounds in ginger, including polyphenols—gingerols, quercetin, zingerone, and terpenes (which give plants their specific aromas)—that offer antioxidative, anti-inflammatory, anti-microbial, anti-viral, anti-fungal, anti-emetic (vomiting), and anti-cancerous benefits. When serving ginger, start small. Ginger’s flavor packs a spicy punch, and large amounts may lead to stomach upset.

In addition to whole, raw ginger, you can also purchase jars of grated ginger or ginger paste. Jarred ginger sometimes includes ingredients such as sugar and salt, which extend a product’s shelf-life, but should be minimized in a baby’s diet when possible, so read the label before purchasing these products.

Note that wild ginger (also called asarabacca, cat’s foot, hazelwort, and namepin), a species from a different plant family, contains toxic compounds and can cause serious illness unless prepared safely.

★Tip: Peel and cut fresh ginger into 1-inch knobs, then freeze the knobs in an air-tight container. At mealtime, take out a frozen knob and proceed with the recipe. (No need to thaw.)

Yes. Ginger offers small amounts of fiber, prebiotics, and other components, which, in combination with a balanced and varied diet, can help support overall digestive health and bowel regularity. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.

After the first birthday, if served lukewarm and with no or minimal added sweeteners. Do not give tea or beverages other than breast/human milk or formula to babies under 12 months of age to ensure that the necessary nutrition from breast/human milk or formula isn’t displaced by other drinks.

Ginger has been used in various schools of traditional medicine to relieve many ailments, including soothing colds and stomachaches. Studies show that ginger can be more effective than some medications for digestive upset and nausea, including motion sickness and chemotherapy-induced nausea and vomiting. While the US Food & Drug Administration regards ginger as GRAS (generally recognized as safe), data regarding the safety of ginger in therapeutic applications is insufficient. Consult with your pediatric healthcare provider before using ginger as a remedy for baby.

If a child is feeling sick and you would like to offer ginger, use a small amount of ginger in fresh, powdered, or paste form in an age-appropriate meal.

Note: Ginger chews and lozenges are choking hazards and often contain added sugars (and sometimes honey, which should not be given to babies under 12 months of age). Avoid these remedies until a child is much older.

No. When used in culinary applications (grated, sliced, powdered, etc.), ginger is not a common choking hazard, though in theory a baby or toddler could choke on a slice or knob of ginger if they were able to get their hands on one. To minimize the risk, thinly slice or grate ginger and refrain from offering ginger chews and lozenges, which are absolutely choking risks. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby at mealtimes. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Ginger is not a common allergen. While allergies to ginger are rare, they have been reported and are sometimes severe. Additionally, skin rashes due to touching ginger have been reported in individuals working in the restaurant and food industries.

In theory, an individual can be allergic to any food. As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Recommended Guide: Introducing Allergens

Some varieties of ginger taste more citrusy and floral, while others taste peppery and woody, but all kinds add zingy flavor to foods. Try ginger in butter chicken curry, coconut and tamarind fish stew, spiced chickpeas and tomatoes, or sesame soba noodles. Use ginger in soft, scoopable foods for baby like kitchari (spiced lentil and rice porridge) and masoor dal (spiced red lentils and rice). Or add ginger to sweet, tangy dishes like cranberry sauce, spiced sweet plantains, and stewed rhubarb.

As a general rule, use powdered ginger in dry foods (baked goods, spice blends, and teas) and fresh ginger in wet foods (juices, marinades, pastes, pickles, salads, sauces, and stews). That said, some rules are meant to be broken, so experiment with whatever kind of ginger you have on hand.

★Tip: When substituting powdered ginger for fresh, use this formula: 1 tablespoon (6 grams) fresh ginger equals ¼ teaspoon (½ gram) powdered ginger.