What is it?
Ginger is the root of the ginger plant. It is classified as a rhizome, which is unique because if it is separated into pieces, each piece will be able to produce a new plant (known as vegetative reproduction). Although ginger is most commonly used as a spice, it is, however considered a vegetable.
Where does it grow?
Today China and India are the top producers of ginger root. It is also available from Hawaii from December through early Spring. To harvest ginger the entire plant must be pulled up, just like a carrot.
How to eat it?
Young ginger can be used with the skin on, however more mature ginger should have the tough skin peeled.
This unusual shappy veggie is widely known and commonly minced for use as a spice to flavour or spice up meals worldwide. Many asian and european chefs will include ginger in their dishes. Often used in juices, desserts and bodycare products.
This delicious herbaceous perennial can grow annual pseudostems about one meter tall bearing narrow leaf blades.
It is very high in potassium, but the small quantities used in meals limits its nutritional value.
Nutritional Facts:
Ginger provides you with 1% in Vitamin C, and 1% in Magnesium while being rich in potassium.
When purchasing ginger root at the grocery store, it is perfectly acceptable to break off a small portion for purchase. You are not required to purchase the entire root.
Selection & Storage:
Ginger is best stored wrapped in a paper towel, placed in an unsealed plastic bag and then stored in the refrigerator for 3-4 weeks.
Recipes
- Coming soon
