Ginger

How to select

Ginger comes in different forms. Fresh ginger is found as a root. Choose robust firm roots with a spicy fragrance and smooth skin. Ginger root should not be cracked or withered.

How to prepare

• Peel away the skin of the ginger root using a vegetable peeler. 
• A spoon can be used to peel skin from grooves. 
• Ginger can be cut into slices, matchsticks, or finely diced.

How to store

Store ginger root tightly wrapped in a paper towel or plastic wrap (or put into a plastic bag) in the refrigerator for 2–3 weeks.

Peak season

Fall

Ways to use

• Cut up a hunk of fresh ginger (no need to peel) and pour boiling water over it. Add a little honey and a little lemon to make the perfect cool-weather tea.
• Almost every stir fry could use a little grated or minced ginger to spice things up.
• Ginger is a fantastic ingredient to add to any soup, including soups that feature fall fruits and vegetables.
• Try adding grated ginger with a combination of whole wheat bread crumbs, garlic, and cilantro (if desired) over tilapia or another white fish. Bake in the oven at 400° F until fish is flaky.

Fun facts

• Ginger is rich in vitamins and minerals. 
• The gingerbread man was apparently invented by Queen Elizabeth I. 
• Ginger can potentially reduce hypertension, inflammation, and nausea. 
• Ginger originated in the tropical rainforests of India and Southern Asia.

Nutrition facts and info

5 slices ginger root = 9 calories, 2 g carbs, 45 mg potassium