Photo credit: Thadah Wah

Depending on the season, ginger from the farm comes fresh or cured. Fresh or baby ginger has a thin skin (no need to peel!), is juicier, and has just the right balance of spice and sweetness. It is very medicinal, soothing all kinds of gastrointestinal distress, boosting the immune system, and acting as a strong anti-inflammatory agent. It's great for when you're feeling under the weather - just throw some into a smoothiegolden milk, or make ginger juice. It's also delicious added to a greens stir-fry or a pumpkin curry. When cooking with young ginger, just mince it up and be sure not to overcook it.


Fresh: To store, cut the green tops off the root. Steep the tops in boiling water to make a subtle tea or add to soup broth for added flavor. Baby ginger keeps a few weeks in the fridge but also keeps well in the freezer. Just pull it out frozen, and grate some whenever you want extra zing in the winter.

Cured: Ginger can be stored at room temperature for a few days or in a sealed plastic bag in the crisper drawer of your fridge for a week. Or to store it indefinitely, peel it and slice it thinly. Freeze slices in a single layer for a few hours or overnight on a parchment covered cookie sheet. Remove the frozen slices and store in a freezer safe container.


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