Ginger is the tuber, or underground stem, of the Zingiber plant. It has been used for thousands of years to treat nausea and stomach upset. It can also be used to aid digestion. Ginger is valued for its anti-inflammatory properties and it can help reduce pain and symptoms associated with arthritis. Adding ginger to freshly squeezed fruit and vegetable juices is a convenient way to take advantage of the many benefits this versatile root has to offer.
Juice the ginger. To extract the juice from ginger, you will ideally use a juicer. Use either a centrifugal juicer, which extracts juice by using a fast spinning motion, or a masticating juicer that masticates or "chews" the juice from produce. The amount of ginger root you use will depend on your individual taste. One inch of ginger root is more than adequate for most tastes.
Break the desired amount from a piece of ginger root, and with the side of a spoon or a vegetable peeler, scrape the skin off the piece you are going to use. Introduce the ginger into the feed chute of your juicer.
Add fruit or vegetables to your juicer's feed tube. There are many fruits and vegetable juices that complement the strong flavor of ginger root. Limes, carrots, apples and cucumbers are popular choices.
According to "The Juice Lady," Cherie Calbom, M.S., ginger juiced with carrots, cucumber, beet, lemon, and apples makes a delicious and sustaining breakfast when blended with a small amount of avocado.
Use grated ginger and add to store-bought juice. Though store-bought juice does not have the vitamin or enzyme content that is contained in freshly squeezed juice, you can still add ginger to it. If you do not have access to a juicer, peel a piece of ginger and use a hand grater to grate it into a glass of juice.