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.
Shelf Life
1 week at room temperature, 2-3 weeks refrigerated, 6 months frozen
Flavor & Texture
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.
Prep Tips
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.
How to Use It
- Grate fresh into teas, smoothies, and marinades for instant warmth
- Slice thin for stir-fries and Asian-inspired dishes
- Mince into dressings, sauces, and curry pastes
- Steep sliced ginger in hot water for soothing homemade tea
- Use in place of ground ginger in most recipes.
Tastes Great With
garlic, soy sauce, sesame oil, lime, honey, scallions, chili, coconut milk, lemongrass, cilantro, basil, carrots
Watch Out For
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.
Fun Fact
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.
Our Recipes Using Ginger
Market Soup
A light coconut curry with greens, potatoes, garlic, and ginger. Inspired by a farmer's market customer, this simple soup is all about balance—earthy greens, rich coconut milk, and a bold hit of garlic and ginger.