Cooking with Fresh Ginger

Cooking with Fresh Ginger
By: Karen A. Spencer- Food Information Consultant

Ginger root or fresh ginger grows in tropical and subtropical areas. Its flavor is pungent and the flesh color ranges from tan to ivory. Fresh ginger is common in Asian, Indian and Chinese cuisine. In American cooking ginger is used primarily in baked goods in the dried or ground forms. Fresh ginger use is quite versatile, it performs well in beverages and savory and sweet dishes.

How to Buy
Fresh ginger can be purchased in two forms, young ginger also called spring ginger and mature ginger. Young ginger has a thin skin which does not require peeling and a mild flavor. Mature ginger has a smooth tough skin, which requires peeling; its flavor is spicy with a pungent aroma. Avoid purchasing mature ginger with wrinkled skin; this is an indication of a product that is drying out.

Storing Fresh Ginger
Fresh ginger can be stored for up to 3 weeks in refrigerator and up to 6 months in the freezer. To store, leave the skin on and wrap tightly. To use frozen ginger, slice off a piece and put the remainder immediately in the freezer, do not allow to thaw.

Suggestive Uses
Add to fruit or vegetable juice- When juicing your favorite juice, add a bit of fresh ginger.
Replace dried ginger with fresh ginger in baked goods; grate or finely chop. Note: dried products are more concentrated than fresh products.
Add fresh ginger to sparkling water; add a slice of lemon or lime.
Fresh ginger and fresh lime juice added to a fruit salad is very refreshing. Combinations to try: blueberry and banana; apple, banana, kiwi, orange; pomegranate.

Recipes Using Ginger Root
Chunky Ginger Ice Cream

New Potatoes with Ginger and Mint

Stir-Fried Chicken

Steamed Whole Fish

Whole Roasted Carrots with Fresh Ginger