Seasons/Availability
Ginger is available year-round.
Storage
Ginger should be stored in a cool, dry place. Whole Ginger can last up to three weeks when refrigerated and up to six months when frozen. Peel before storing and wrap the rhizome tightly in plastic wrap or store it in an airtight container to prevent it from drying out. Freshly grated ginger can be kept in the refrigerator for up to five days in a sealed, airtight container.
Preparation
Before using Ginger, it should be peeled and finely grated or chopped. If the ginger is particularly fibrous, it can be blanched for a few minutes before using. To maximize flavor and aroma, freshly grated Ginger is best used shortly after preparation. Dried ginger powder can be used in place of fresh, but it will not have as intense a flavor.
Nutritional Value
Ginger is an excellent source of vitamin C, magnesium, potassium, copper and manganese. It also contains small amounts of dietary fiber, protein, Vitamin B6, phosphorus and iron. The root is also rich in antioxidants and many beneficial plant compounds, such as gingerols and shogaols. Ginger has been known to have anti-inflammatory and antimicrobial properties.
Uses
Ginger can be used in a variety of ways, both sweet and savory. It is often used to make teas, juices, marinades, sauces, soups, stews and curries. The root can also be used in baking, marmalades, jams and chutneys. In some regions, Ginger is even pickled and served as a condiment or snack. It can also be candied for a sweet treat.
