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| This spicy root boasts a bold flavor that's particularly popular in Asian and Caribbean cuisines. Ginger is available in all kinds of forms from dried to pickled, and the flavors and textures vary widely. Fresh ginger reaches maturity in the fall and young ginger can be simply scrubbed and eaten as is. To peel the skin from slightly more mature ginger, try scraping it with the edge of a soup spoon. You'll lose less flesh and be able to get around the bumps and knobs. Ginger can be added to marinades, stir-fries, beverages, and desserts, where it is more commonly found in its dried form. Fresh ginger should not be withered and the skin should appear taut and slightly shiny. |
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| Recipes to try: |
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Gingered Pear Preserves |
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Ginger Mango Lassi |
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Roasted Ginger Salmon with Ginger Soy Butter Sauce |
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Beef with Scallions, Tomato, and Ginger |
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Lemon-Ginger Ice in Lemon Cups |
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