Ginger

The Basics

The Northeast has a shorter growing season than the tropical climates where ginger originated (south China) and where it is typically grown for world-wide sale. Our fresh ginger is harvested young, before the brown protective skin forms over the root (rhizome). We have tips below for use guidelines and best storage to protect the tender root.

The flavor of young ginger is excellent – more nutty and a little milder than typical store-bought ginger, and there is no need to peel it! In the early part of the fall season, we harvest the plant with green tops that also have culinary use.

Cooking Tips

Wash, trim any purple skin, and use anywhere you would regular ginger, in fruit sorbet, smoothies, curries, stir fry, salad, tea, sodas, syrups, cookies, gingerbread, candied ginger, salad dressing, ginger pickle, ferments, and more.

Make aromatic tea with the greens and stems, turn into wraps or stuffings for infusing flavor into cooking meat, or use to flavor soups or stocks. Greens are fibrous, and are best removed before eating soups or other foods.

Fresh ginger root keeps refrigerated for up to about 10 days in a container. Trim green tops off before storing the root part in the refrigerator or freezer. Freezes easily for grating in recipes, plus smoothies and juicing. To freeze the root, wash and pat dry, then bag in a ziplock bag and put it in the freezer. Take out and use frozen ginger root, grating what you need, and putting remainders back in the freezer. Can be frozen sliced or minced as well. Lasts nicely in the freezer for 6 months, and this is a great way to have excellent flavor on hand whenever you need it.