Ginger
Aromatic rhizome with warm, spicy heat and subtle sweetness that transforms both savory and sweet dishes with its bright, peppery bite
Storage
Keep fresh ginger at room temperature for up to one week or in the refrigerator wrapped in paper towels inside a plastic bag for 2-3 weeks. For longer storage, freeze whole pieces wrapped tightly in plastic - frozen ginger grates beautifully straight from the freezer. Avoid storing in humid areas as it promotes sprouting and mold. Look for firm, smooth-skinned pieces without wrinkles or soft spots.
Keeps For
1 week at room temperature, 2-3 weeks refrigerated, 6 months frozen
Flavor Profile
Fresh ginger delivers a warm, peppery heat with citrusy undertones and a slight sweetness. Young ginger has thin, pale skin and milder flavor while mature ginger packs more punch with thicker, brown skin. Raw texture is fibrous and juicy; when cooked it becomes tender and aromatic, mellowing into warm, sweet spiciness.
How to Prep
Peel with a spoon edge to scrape away the thin skin without losing flesh. Slice across the grain to minimize fibrous texture. For grating, freeze ginger first - it grates more easily and doesn't get stringy. A microplane works best for fine grating while a knife creates beautiful matchsticks for stir-fries.
Ways to Cook
- 1 Grate fresh into teas, smoothies, and marinades for instant warmth
- 2 Slice thin for stir-fries and Asian-inspired dishes
- 3 Mince into dressings, sauces, and curry pastes
- 4 Steep sliced ginger in hot water for soothing homemade tea
- 5 Use in place of ground ginger in most recipes.
Pairs Well With
Good to Know
Don't store in the fridge crisper drawer where humidity can cause sprouting. Wrinkled or soft spots indicate it's past its prime. If ginger becomes stringy when grating, slice it very thinly instead. Store away from onions and potatoes which can cause faster spoilage.
Did You Know?
Ginger isn't actually a root but a rhizome - an underground stem that grows horizontally. It's been cultivated for over 5,000 years and was so valuable in medieval times that a pound of ginger was worth the same as a sheep! The fibrous strings always run lengthwise, which is why slicing across the grain makes it more tender.