ABOUT GINGER

Ginger is a bright, peppery rhizome (or underground stem) in the same plant family as turmeric and cardamom. This rhizome has its origins in Southeast and Central Asia specifically The Philippines, Malaysia, Indonesia, China, and India where it was first cultivated over 5,000 years ago. Ginger is still a beloved spice in these regions, as well as across the globe, for the flavor and medicinal properties it imparts on dishes both savory and sweet.

COOKING & STORAGE

Edible parts: Roots
Medicine and Nutrients: Ginger offer trace amounts of potassium and vitamin C, but its medicinal properties are far more important. Ginger is known to relieve digestive, respiratory, and pain issues as well as support a healthy immune system. It’s taken in the form of in teas or other medicinal brews and infusions.
Storing and Shelf Stability: Fresh ginger rhizomes need to be stored in a cool moist area like a fridge crisper or a sealed plastic bag, and can keep for about a month or so. Ginger can keep in the freezer for about 6 months minced, sliced, or pureed.

Ways to Prepare

RAW: It’s best to consume raw ginger in small amounts like a spice, it adds incredible punch to dressings, vinaigrettes, salads, spreads, dips, and smoothies. They are also great added to a pickling brine or pickled alone.
COOKED: On the savory end, ginger is great to use in stir-fries, marinades, stews, soups and curries. On the sweet end it can be candied, baked in cakes or muffins, or infused into honey or simple syrup for drinks.

RECIPES

Scallion Ginger Beef & Tofu Stir-Fry (The Woks of Life)
Tofu & Veggie Stir-Fry in Sweet Ginger Sauce (Jessica in the Kitchen)
Asian Noodle Salad with Peanut-Ginger Sauce (Jessica in the Kitchen)
Hibiscus Elderberry Ginger Tea (Sweet Potato Soul)
Fresh Ginger Cake (David Lebovitz)
Ginger Simple Syrup (The Spruce Eats)

Authored and compiled by Maya Marie of Deep Routes.