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12 May 2015

Gingery Goodness

You probably know that ginger is a good tummy tamer, but it's also chock-full of healing compounds that help with all kinds of ailments, from colds and fever to pain and inflammation, so when in doubt, have some ginger.

Which type to pick though?

  • Fresh ginger lends the freshest flavor.  When purchasing, pick fat, firm "fingers" with smooth, shiny skin.  Prep it using a spoon to scrape off the skin then grate the flesh, slice into coins, or mince.  Store whole ginger in the crisper in a zip-top bag, use within a few days.  If you need to keep it longer, store it in an airtight container in the freezer for up to 1 month.  (Freezing also makes it easier to grate!)
  • Ground ginger.  Potent spice used often in desserts (gingerbread for example).  Try it in soups, stews or marinades.
  • Pickled ginger.  Paper thin sheets often used in sushi, but you can also try them in salads and fried rice.
  • Candied ginger.  Chop these chewy, sweet-hot slices and add to cookie dough or brownie batter or sprinkle them over ice cream.  You can also eat them plain!
Need a quick dipping sauce?  Try mixing chopped ginger with rice vinegar, soy sauce, scallions, and sesame oil.

Or how about a sweet side?  Try simmering sliced carrots with butter, chopped ginger, sugar and enough water to just cover the carrots.  Cook, covered, until carrots are tender and glazed.


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