Real World Gardener Ginger in Cooking in Spice It Up

November 8th, 2015

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SPICE IT UP

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Zingiber officinale Ginger is in the Zingiberaceae family along with Turmeric, Cardamom and Kenchur.

All of these plants are grown from rhizomes that are harvested.
Ginger was used in Roman times as a food preservative and to help treat tummy upsets.
The Greeks would eat ginger wrapped in bread if they were feeling nauseas.
Eventually  Ginger was added to the bread dough creating that wonderful treat many around the globe love today -gingerbread.
Let’s find out more about ginger by listening to the podcast.

Talking with herb expert Ian Hemphill from www.herbies.com.au

1-DSC_0405.JPGFresh ginger can be found in the produce section of most supermarkets and fruit and veg stores. 
Look for smooth skin with a fresh, spicy fragrance. 
Tubers should be firm and feel heavy.
The biggest rhizomes usually mean they’re getting on a bit and mature rhizomes will be hotter and more fibrous that's because they've been left too long in the ground.

Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime.

Fresh ginger is sweeter and less fibrous.

Use your fresh ginger by peeling and scraping it first to get rid of the outer skin.

Ginger has a tangy flavour profile and is very versatile in cooking.

You can always have fresh ginger on hand by grating some and putting it in an ice cube tray with some water.

You can also preserve ginger by putting cutting pieces in a jar with some Chinese rice wine.

This will keep for a few months.

You can of course grow your own ginger from one of the rhizomes that have sprouted.

 If you have any questions about growing ginger or have some information you’d like to share, why not email realworldgardener@gmail.com or write in to 2RRR P.O. Box 644 Gladesville NSW 1675

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