It’s ‘ka-pow!’ for your taste buds and health — this root vegetable is a spice and medicinal plant (commonly used for digestion problems, travel or morning sickness, to treat inflammatory conditions, and more!).
Ginger belongs to the Zingiberaceae (we just say ‘Zing’) family of plants, along with turmeric, galangal and cardamom.
- Freshest ...Rhizomes can be harvested year round.
- Good for almost everything because it adds spice and flavour to a dish without adding bulk, fat or salt (just like a herb!). Very common in Asian recipes, drinks, sauces, condiments, sweets, baked goods and so much more!
Store in refrigerator, in air tight container for ~7days. If part of the ginger has been cut or peeled, be sure to blot it dry with a paper towel before storing
with the peel on. To freeze: place in a freezer bag or freezer-safe container with peel on. To use grate what you need (frozen) and out the rest back in the freezer.
Did you know?
It is native to south-eastern Asia, but we grow some of the finest in the world right in this pocket of Queensland.
It contains a lot of nutrients such as manganese, iron, magnesium, vitamin B-6, potassium and calcium.
Young ginger is golden, firm, fresh and mild. Old ginger is quite spicy and fibrous, and a bit dry (perhaps like humans?).