Ginger is a tropical Asian herb known for its spicy aromatic roots. It has a long culinary and medicinal history throughout the world. The ancient Greeks, for example, used to eat ginger wrapped in bread to help treat digestive problems. Ginger ale is still used to help aid digestion and relieve diarrhea, nausea, and vomiting.

Gingerroot is characterized by it’s strong sweet, yet woodsy smell. It is tan in color with white to creamy-yellow flesh that can be coarse yet stringy.

How to buy and store

When selecting gingerroot, choose robust firm roots with a spicy fragrance and smooth skin. Gingerroot should not be cracked or withered. It can be stored tightly wrapped in a paper towel or plastic wrap (or put into a plastic bag) in the refrigerator for two to three weeks and can also be placed in a jar of sherry and refrigerated for three to six months.

How to prepare

To prepare ginger, peel skin from the root and then gently peel the flesh beneath (that closest to the root is the most flavorful). Gingerroot can be sliced or minced (minced gingerroot gives the most pungent flavor). 

The powdered, dried form of ginger has a more spicy, intense flavor and is often used in baking for such foods as gingerbread, gingersnaps, ginger cookies.

Ginger can be used raw or cooked; use sparingly at first to become acquainted with the pungent taste.