Seasonality
Winter/Spring
Quick Tips
How to cook ginger
Ginger can be cooked by roasting, sauteing, or grilling. Fresh ginger works well in soups, stews, and curries or even used raw in such things as smoothie bowls. Beyond cooking, pickled and crystallized ginger are also popular methods of preparation.
How to buy ginger
Look for ginger that is firm and has an even tan color all over. The ginger should be void of wrinkles, soft spots, or mold.
How to store ginger
Wrap ginger in a tea towel or paper towel, and keep in an open container for up to a month. For longer storage, slice and freeze ginger for a few months.
Varieties
Young Ginger
Mature Ginger
About
Of all the roots, ginger might be my favorite. The zip it gives to meals is unmatched, and the uses are endless. This root, the head of the ginger family, is sold two ways: young and mature. The young ginger hasn’t developed the tan, rough skin. It’s smooth with slightly purple tops. The flavor is a bit more mild and juicier than the mature version, which often resembles a hand with fingers.
I use ginger as a base for many soups, stir frys, and curries. The easiest method for preparing ginger is to remove the skin by scraping against the root with the back of a spoon, then grating with a microplane. I love pairing ginger with garlic, sesame, and soy sauce to make a delicious sauce. Ginger also makes a potent broth, especially when you might be sick.
Like garlic, ginger is also sold in a dried/ground form, popular when paired with cinnamon, nutmeg, and cloves for baking. I like to keep both fresh and dried on hand for different uses.
Red Kuri Squash Curry with Chard
see full recipe >
All Vegetarian Ginger Recipes
Amaranth Porridge with Roasted Pears
Asparagus Stir-Fry with Sesame-Miso Sauce
Berbere Black Lentil Stew
Broccoli Chickpea Bowl with Homemade Teriyaki Sauce
Broccoli Soup with Ginger and Lemon
Cabbage Ginger Noodles
Carrot Curry with Kale and Paneer
Cashew Carrot Ginger Noodles
Cauliflower Stir fry with Quinoa
Chickpea Bowl with Roasted Vegetables and Cilantro Cashew Cream
Coconut Turmeric Quinoa with Kale
Cold Noodle Salad with Cabbage
Cold Soba Noodle Bowl
Cucumber Satay Crunch Salad- A Modern Way to Eat
Curried Carrot Soup
Curry Split Pea Soup with Carrots
Fruit Chutney | Component Cooking
Garlic Soba and Zucchini Noodles
Ginger Bok Choy Soup with Noodles
Ginger Brown Rice with Carrots
Ginger Butternut Squash Soup
Ginger Carrot Salad with Quinoa
Ginger-Soy Cabbage Quinoa Slaw
Green Curry Spaghetti Squash with Apple Chutney
Hard Boiled Egg and Brussels Sprout Bowl
Marinated Brussels Sprout Skewers with Ginger-Barley Pilaf
Miso Butternut Squash Soup with Millet Cream
Pea Potstickers with Cabbage and Ginger
Peanut Sauce | Cooking Component
Peanut Stew with Sweet Potatoes and Spinach
Pear Chutney Cheese Toast
Red Kuri Squash Curry with Chard
Red Lentil Masala with Spinach
Red Lentil Soup with Sweet Potatoes
Roasted Broccoli Peanut Noodles
Roasted Butternut Squash and Udon Noodles with Cilantro-Tahini Sauce
Roasted Eggplant with Cumin-Scented Spelt and Fig Chutney
Roasted Five-Spice Pumpkin Soup
Roasted Green Bean Summer Rolls
Roasted Sweet Potato and Cabbage Summer Rolls
Sesame Brussels Sprout Soba Bowl
Sesame Kabocha Squash Bowls with Tahini Sauce
Sesame Kabocha Squash Soup
Sesame Soba Noodle Bowl with Edamame
Shaved Brussels Sprout Potstickers
Snap Pea Skewers with Soy-Ginger Sauce
Soba Noodle Salad with Cabbage and Kohlrabi
Spicy Peanut Sauce Noodle Bowl
Spicy Snow Peas and Quinoa
Spinach Salad with Avocado and Sesame Roasted Almonds
Spinach Soba Bowl with Peanut Sauce
Sweet Potato Curry with Brown Rice
Sweet Potato Potstickers
Sweet Potato Sriracha Noodle Soup
Tahini Butternut Squash Noodle Bowl with Spinach
Thai Sweet Potato Quinoa
Turmeric Cauliflower Egg Skillet
Turmeric Chickpeas with Brown Rice
Turmeric Rice with Coconut Kale
Vegetable Lo Mein
Vegetarian Ramen Bowl with Spicy Brussels Sprouts
White Bean Masala Smothered Sweet Potatoes