To make ginger tea, slice up a small knob of fresh ginger, plop the slices in a pot of water, and boil until the liquid turns golden. I sweeten it with honey for my kids. I forced it on their sniffly piano teacher this winter. One time I cabbed over to my friend's condo midday to work my liquid magic as she lay on her couch, cursing a sudden bout of food poisoning. Not to brag, but it helped her immediately.
The hand-like stem typically takes between eight and 10 months to grow, develop its skin, and accumulate essential compounds, called gingerols, that give it spiciness and its immunity-boosting, anti-inflammatory properties.
There's no bad time to buy fresh ginger. It's a tropical plant that grows year-round in China, which has long been the largest supplier to the United States, says Robert Schuller, spokesman for Melissa's Produce, the Los Angeles-based specialty produce distributor.
In the last five or so years, ginger production has also picked up in Thailand, Brazil, and Peru, though it's a more seasonal crop in those countries, according to Schuller. India is another major grower, while Hawaii is known among small farmers as the go-to source for ginger seed.
Asian markets and farmers' markets in late summer and early fall are where you'll most likely find young ginger. Schuller says there's a growing market for greenhouse-grown young ginger in California, but it's still a niche product and pricier than mature ginger.
Pickled ginger will last, refrigerated, for at least three months and crystallized ginger for two to three months in the pantry after opening, according to the Ginger People, a supplier of ginger products. Dried ginger will keep for at least a year, but like any spice, it loses its potency over time.
Click on the logos below to buy directly from their websites (where available) or to find your nearest store. Please be aware, not all stores stock our full range so we would advise calling your local store and checking before you head out the door.
Wild ginger (Asarum canadense) is a perennial ground cover that has attractive heart-shaped leaves. The Ginger is a slow growing plant, so it is great for plants with a lot of other flowers or ground covers. This slow grower likes lots of shade as well. A little bit of sun can be expressed but not more than a few hours a day. The plant only reaches about 6 inches in height. The Wild Ginger plant ships bare root year round. They grow well in zones 4-8.
The ants deliver the seed back to their colony where they will eat the fleshy nodules and discard the actual seed, which is then left to grow in the nutrient-rich plant waste underground. While it is not to be confused with the more common type of ginger that is used to season food, there are still some recipes that call for using wild ginger as a spice substitute.
We don't mock the flavors or effects of traditional liquor categories like whiskey or gin. We do our OWN thing for a fresh, bold and bright take on what liquor could be. Think along the lines of an aperitif or digestif; concentrated, botanical, spicy and robust ginger, without any bubbles or added sugars.
Our recipe is designed to reward your body with smart, real and unique ingredients like ginger, dandelion, lemon balm, bergamot, Yerba Matte, Grape Seed, and Gentian Root. A combination that you can feel good about and enjoy sipping or mixing.
I have been sober coming up on 7 years, so I am not someone who is looking to replicate the experience of alcohol - moreso just looking for a low lift grown up beverage to make for myself when I'm feelin' fancier than a basic ginger ale. Tenneyson is one of my favorite finds so far in that regard. 2oz pour + lime juice + tonic water and some garnishes are perfect for a little post-work pick-me-up while I make dinner.
Fresh ginger root lends a distinctive zing to a variety of cuisines from Asia to South America. The tan, knobby root is readily available in most grocery stores, usually alongside the garlic and shallots. Still, many cooks remain unsure about how to prep and use it. The following run-down tells you everything you need to know to about using fresh ginger, including ways to add it to your favorite recipes.
Slice ginger root into coins to flavor soups, stews, and other simmered dishes. Sliced ginger gives you more control over the final taste of a dish, since the coins can be removed at any time if the flavor starts to get too strong.
Substituting Fresh Ginger for Ground GingerSubstitute 1 tablespoon minced fresh ginger for ½ teaspoon powdered (aka ground) ginger, or vice versa. Minced ginger paste (sold in jars) can also be used in place of fresh ginger.
Ginger is a spice that comes with a whole lot of health benefits. Right from curing nausea to a sore throat, it is a great remedy. It also contains gingerol, that has powerful anti-oxidant and anti-inflammatory effects. Ginger is one of the most delicious and healthiest spices.
Ginger pairs well with a broad range of flavors starting from sweet to spicy. It pairs well with baked goods while giving out an exotic aroma. Also, it adds the right amount of heat and zing in savory dishes. When added to beverages, ginger gives out a spicy and warm flavor that soothes our throats right from the first sip.
Ginger is a gnarled root quite uneven in shape and texture. The hand of ginger has many protrusions as shown in the picture above. The protrusions are usually referred to as knobs of ginger.
Alternatively, you can also use ginger powder if you are out of fresh ginger. However, you cannot substitute it as an equal measure of fresh ginger. Use about ¼ teaspoon ginger powder for 1 tablespoon fresh ginger. When cooking you can it them just like you would add the other spice powders.
You can also find organic ginger at stores such as Costco, Trader Joes, or Whole Foods. It is quite similar in size and taste to what is used in India. I prefer to get this organic ginger, as it has more zing and flavor to it. There is also the added plus that I can also skip peeling if it is organic ginger root.
I typically buy the large bag of organic ginger from Costco, as I use it a lot in my cooking and morning tea. I use the various ways mentioned below to make sure it stays fresh and can be used for a long time.
Fresh ginger root can be stored in the refrigerator or in the freezer. You can either store it as a whole root or as a ginger paste. But before doing either of these methods, you need to first wash the root in running water. You can air-dry by leaving it out on the kitchen counter or wipe it well with a kitchen towel.
Refrigerator: If you are storing the whole root, use a resealable plastic bag and store it in the refrigerator's crisper drawer. Don't peel the skin if you are storing it in the refrigerator. But be sure to check for mold before using the ginger.
Freezer: To store ginger even longer, store it in the freezer. Keep it in a ziplock bag or freezer-safe container. If it is organic ginger, you can store it with the peel. Break into small pieces before freezing. You can freeze for up to 5 months.
Making a paste is a great way to store ginger to add while cooking. Usually, I don't peel the skin if I am using organic ginger, but feel free to remove the skin if you prefer. Remove any jagged or bruised portions of the ginger and cut into small pieces for easier blending.
Blend the small chopped pieces of ginger to a paste using a blender or food processor. You can grind it as coarse or fine paste as you like. As ginger also has water content, you don't need to add water while grinding. But, if it is needed just add very less maybe a spoonful to blend the ginger. While blending, the ginger will rise up, so keep pushing it down to make blending easy.
To keep it even longer, store the paste in the freezer. I use ice-cube trays with a lid to store the ginger in the freezer. The tray holds about a tablespoon of ginger in each cube. You can also just fill the cube half to have ½ tablespoon, which can be perfect to use in most recipes.
You can also use Ziploc bags to store the paste if you don't have ice-cube trays. Add the ginger paste and flatten the bag as shown below. This way you can break easily the amount you need for cooking.
Or if you want, line a sheet pan with parchment paper and add a dollop of ginger paste in a row and freeze them. Then store those mounds in a ziploc bag and remove as much as air as possible before sealing and storing the bag in the freezer.
I hope you have found this post helpful to learn the various ways you can store ginger. When I get a large bag of ginger, I keep some in the refrigerator, and make a paste with the rest and freeze for later.
Thanks for this wonderfully presented post.For freezing, my gut tells me that adding a little water to the ice cube trays (especially if moving into a freezer bag after) could make the ginger last longer as it may prevent air getting into the spaces between the bits of ginger, particularly if grating instead of blending. Have you tried this?
To be honest this is completely not needed for storing ginger it stores best in a dark pantry the same way you wold store onions, garlic and potatoes and and stores just as long as all those items when done this way. (when unpeeled and uncut) Just saying. Done it for years.
Hi Chris - I agree that you can store ginger in a cool dry place for about a week or so, and it stays good. However if someone wants to store for longer, I have shared the options. Now a days we are getting the large bag of ginger root from Costco delivered with our grocery, and that does start to spoil before we can consume it. So these storage ideas come in handy. Also, having ginger paste on hand makes cooking so much easier.
Thanks for this post. I have been freezing my ginger whole with skin on & then peel a portion & use a fine grater to grate into recipes. I always thought you needed to peel the skin off before using in dishes as it was bitter. So if it's organic ginger then you don't peel the skin but if it is not organic you do? I can't always find organic. Would love to eliminate a step if possible. Thanks. 781b155fdc