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.
Winter/Spring
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.
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.
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.
