How to Eat Ginger Root From the Garden

Preparation

• 1

  Wash the ginger root under running water to clean it of any soil from the garden.

• 2

  Scrub the outside of the ginger gently with the nylon scourer to remove any remaining soil particles. Pay particular attention to crevices between knobs of ginger.

• 3

  Cut the portion you want to eat and slice off the outer woody peel with the paring knife.

Ways to Enjoy

• 4

  Grate fresh ginger over soups, salads, stir fries or barbecues to add zest and a fresh flavor dimension. Use the finest portion of the grater.

• 5

  Slice about 10 oz. of the fresh ginger thinly. Place in a bowl sprinkled with salt for an hour, then wash off the salt and strain off the liquid from the ginger. Combine the sugar and lemon juice in the bowl with the ginger and leave to cure for a day in the refrigerator. The slices will turn a soft pink color and are suited to accompany a variety of Asian dishes or as a regular pickle replacement.

• 6

  Simmer three 2-inch pieces of peeled fresh ginger in about 65 fl. oz. of water in a covered pot for around half an hour. The ginger will infuse the water with flavor, which can be used for making herbal teas, added to soup stocks, stir fries, salad dressings, marinades and even in deserts to flavor icings, custards and cakes.

• 7

  Make candied fresh ginger by boiling 1 lb. of fresh, thinly sliced ginger in 1 ½ cups water for 5 minutes. Strain the ginger and boil for 5 minutes in the same amount of water before straining again. Boil down the granulated sugar with a cup of water for 10 minutes before adding the ginger and cooking off the liquid on a slow heat for 40 minutes; roll in superfine sugar and leave on a cake rack in a cool, dry place overnight to crystallize.