Ginger

+Description

Ginger is beige and sometimes called root-ginger, this to distinguish it from the plant which shares the same name. Ginger is a native Asian vegetable. Fresh ginger is available in two forms: young and mature. The young root is called spring ginger, has a thinner skin, milder flavour and is more tender than the mature one. Also they both look totally different.

+Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Ginger is available from China, Brazil, Thailand and Peru.

+Main nutrients

Calcium, Magnesium, Phosphorus and Potassium.

Main varieties

Ginger

Ginger is beige and sometimes called root-ginger, this to distinguish it from the plant which shares the same name.
View Ginger
Young ginger

The young root is called spring ginger, has a thinner skin, milder flavour and is more tender than the mature one. Also they both look totally different.

Preparation

The skin of the young root can be eaten, while the skin of the mature should be peeled. After the ginger is peeled it can be used as a whole or grated, chopped, sliced for further use.

Consumption

Ginger has a strong flavour and is therefore not eaten alone, but added to a dish. It is common to add ginger in a dessert, stew, soup, curry or tea. If fresh ginger is cooked, the strong flavour increases while the fresh taste disappears.

When to eat

Ginger can best be kept at a dry and cool place and will stay fresh for many weeks.

Did you know?

Ginger was widely used by the ancient Romans and it was a very expensive spice, one pound of ginger was equivalent to the price of a whole sheep.
In China, ginger is used as an aphrodisiac.
The ginger root is not actually a root, but a rhizome.