Using Fresh and Ground Ginger

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Using Fresh and Ground GingerBy Brenda HydeGinger is one of those indispensable herbs that we often take for granted. I can remember having a jar of ground ginger in my cupboard for so long that it lost it's flavor! That was before I realized how many things it could be used for. In the 13th Century the English Royalty loved it so much it became worth it's weight in gold. We are fortunate that we can buy ginger fresh or ground at our grocery stores without having to sell our earthly possessions.

The ginger "root" is actually a rhizome, as are Irises. You can see a resemblance once you realize this. Ginger needs to planted fairly shallow in a partially shaded area. I planted mine in a raised bed where I was growing bunching onions, tomatoes and nasturtiums. Despite crowded conditions when everything had a growth spurt, it grew to 20 inches with 4 "stalks" with no attention given to it. I have dug it up, and now it's in a pot on my kitchen window for the fall and winter season. The type of ginger we find in the store is the True Ginger or Zingiber officinale. There are many varieties of ginger that are ornamental, and some including curcuma domestica (turmeric), alpinia galanga, boesenbergia rotunda, and etlingera elatior are edible.

You can try growing it as I did by planting a ginger root in a 12 inch pot, just below the surface of the dirt. Place the pot in a warm sunny spot, making sure it has good drainage. Water sparingly until the small green shoots appear, and then water well. Ginger loves being misted and fertilized regularly. You will have to bring it inside during the winter, where they will become dormant and die down. After the plant is well established, in about a year, dig up the roots from the newer sprouts to use; these will be more flavorful.

When choosing a ginger root to buy, choose that which is smooth and unblemished. It should be crisp, not limp. Fresh ginger will keep for a week at room temperature and for about a month in the refrigerator wrapped in plastic wrap. Young ginger, if you can find it or grow it yourself, has a thin skin, and can be sliced right into stir fries and other dishes. The older the ginger is, the stronger the flavor and hotness of the spice.

You can use fresh ginger in recipes that call for dried, but use about half the amount called for. Try adding thin slivers to your poached fruit recipes or compotes. Grate the ginger root and add to your vegetable recipes as you boil or stem them.

Fresh ginger is wonderful in drinks, baked goods and other dishes. The following recipes will give you an idea of how versatile it is!

 

Diana Gonzalez

 

 

 

 

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