About Me: Ginger belongs to the Zingiberaceae family, and is closely related to turmeric and cardamom.Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few. Ginger can be used fresh, dried, powdered, or as an oil or juice. The unique fragrance and flavour of ginger come from its natural oils, the most important of which is gingerol. Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects.
The ginger we grow at our farm is considered 'baby' or 'pink' ginger. It is the young, uncured ginger that is fresh from the ground. Pink ginger has a more subtle flavour compared to cured ginger. It is sweeter and almost has a slight citrus flavour. There is no need to peel pink ginger since it is uncured the skin is not as thick as the regular cured ginger.
To Store: Place your ginger in a freezer bag or air tight container; press out most of the air and place it in the crisper drawer in your refrigerator.
To Freeze: To store ginger indefinitely, stick the root in the freezer with the peel on. Place it in a freezer bag or another freezer-safe container to protect it from freezer burn. Whenever you need fresh ginger for a recipe, pull the ginger out; grate what you need; and return the rest of the root to the freezer. There's no need to thaw it first as frozen ginger is a lot easier to grate.