Ah, little root with a powerful punch!  What would Indian, Thai or Indonesian cooking be without you?  Or Christmas baking?  Or my evening tea?

What to do with it?  Liven and spice dishes up!  A little goes a long way so it is wise to buy fresh in small pieces.  Ginger is healthy, too.  It aids digestion, arthritis, improves circulation and has a natural affinity for garlic.

Store wrapped in paper towelling in a plastic container or bag in the refrigerator where it can keep up to 6 weeks. You needn’t peel it; as you grate it across the grain the peel curls away.  If you do wish to peel it, use a spoon to scrape away only the amount you will use.

Another trick to avoid the fibres, is to hit the peeled part with the back of the knife until the pulp separates and the fibre stays behind.  If you need it sliced, be sure to cut across the grain. Ginger freezes well. Powdered is often used in baking (strictly in Western cooking). One 2 cm. piece grated (1 T.) equals about 1-1/4 t. powdered.  Try the fresh and you will understand why it is far superior.
Gingerroot – (Zingiber officinale) tuber with smaller knobs that branch off sideways (these are milder than the main root).  Said to aid digestion, improve circulation thus flushing inflammation and toxins, alleviates pain from arthritis/rheumatism because of this.

Grate unpeeled, or peel and slice (crosswise to avoid thready slices) or chop.  For stir-fries, all meat dishes and baking.  Natural affinity for garlic. Try a 2 cm. piece (1 T. grated) for each 1-1/4 ground and you will never go back to powdered.  Stores for weeks in the refrigerator (wrapped in paper towel and stored in a plastic or glass container.)  Freezes well. Tea for joint aches – 1 t. grated, steep 5 min. in boiling water, sweeten with honey if desired.  It works for me!

Gingerly, gingerly she layeth to rest
her noble head upon my breast.
Quivering, wondering, I raise her chin,
questioning her eyes and thoughts within.

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