Ginger
Zingiber officinale
Similar vegetables
Turmeric
A quick introduction
We are experimenting with growing ginger in our greenhouse and so far it is going reasonably well! Ginger is a bulbous root with a thin pale beige outer peel, and a yellow interior. This root is incredibly fragrant and the yellow flesh is almost spicy in taste. Ginger is widely used throughout different world cuisines in raw, cooked, sweet or savoury preparations. Fresh ginger has a thinner skin and paler look. We leave the leaves and stems attached to our ginger bulbs, so that they can be used to make a very fragrant herbal tea.
Storage
Stores for some time in the vegetable drawer of the fridge. Can also be frozen in small portions.
Season
Summer to early fall
Suggestions for preparation
Ginger can be used whole or peeled, depending on your own preference or on the recipe. Simply use the back of a spoon to rub away the thin peel, and then slice, chop, or grate it. Add ginger to Asian dishes together with garlic, spring onions, or shallots. This aromatic mixture can serve as a flavour base for stir-fries, fried rice, curries and so much more! You can also add a slice of ginger to your tea or to your smoothie for a fresh and spicy kick.
recipes
Spicy Thai tofu
Goan sea food curry