An ancient favorite of herbal medicine, ginger helps aid in ridding, soothing and stimulating the body. It has been commonly used for intestinal gas, digestive tract, motion sickness, morning sickness, colic, diarrhea, appetite suppressant, pain reducer, and irritable bowl syndrome. These ancient roots are said go back to Southern Asia, where was used for trading since the first century A.D.
Ginger is the gnarled, bumpy root of the ginger plant. It is extremely popular in both sweet and savory recipes. The flavor of ginger is peppery and slightly sweet. It has a pungent and spicy aroma. Keep in mind that fresh ginger that is similar like garlic, mellows with cooking, and turns bitter if you burn it. The ground form has a different flavor, which is most commonly used in sweet desserts and is not normally interchangeable with fresh ginger.
Although ginger has it benefits, it is strong and you don’t need to use much to reap the benefits. Whether your grating, steeping, chopping, baking, pairing, marinating, stir frying, or dressing make sure to add ginger to your diet regularly...your body will thank you-
Fresh ginger can be found in the produce section of most grocery stores. Look for smooth skin with a fresh, spicy fragrance. Tubers should be firm and feel heavy. Length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime. If it’s questionable or doesn’t look fresh pass...quality is a must to ensure your getting the full flavor, and freshest tasting root...Fresh, unpeeled ginger root does best when wrapped in paper towels, placed in a plastic bag and refrigerated for a few weeks. It can also be tightly wrapped and frozen up to a month.
I use mature ginger mostly. The mature ginger root has a tough skin that must be peeled away to get to the fibrous flesh and chopped. If you notice a blue ring after chopping/slicing your fresh ginger, do not be alarmed. It is not mold or fungus. It is simply a Hawaiian variety of ginger known as blue-ring ginger or Chinese white ginger. This variety is considered to be superior for its juiciness and bright flavor. They are also larger rhizomes and generally cleaner. The only down-side is blue-ring ginger is usually more expensive.
One of my favorite ways to have ginger is tea. I wash and peel about 1/2 a pound of fresh ginger root. I add a gallon of purified water to a large pot and add the wash and peeled ginger. Bring to a full boil. Remove from heat- let it sit for at least an hour. Remove the roots, and pour into a pitcher. I refrigerate and enjoy throughout the week. So refreshing and beneficial!