Have you ever seen those weird brown knobby looking things at the grocery store? Did you wonder who in the world would buy such an ugly root? Well, I do and so should you!
Ginger root has strong anti-inflammatory properties that can help reduce your risk for cancer and even help you feel less sore after a workout (who doesn’t want that?).
Here are some tips on how to select, store and use fresh ginger:
- Select ginger that has smooth skin and a strong spicy fragrance. Avoid ginger that has wrinkly skin or grey spots.
- Store fresh ginger wrapped in plastic or foil in the refrigerator for 2-3 weeks.
- Do what I do, and peel it, wrap it in plastic wrap and stick it in the freezer. When you need to use it, simply pull the ginger out of the freezer and grate it. No need to thaw!
- The easiest way to grate ginger is to use a microplane. If you don’t have one, get one. It’s one of my must-have kitchen tools.
So what do you do with all of this fresh root? I use ginger the most in stir-fry dishes and this 5-minute creamy mushroom soup from Andy Bellatti (the recipe doesn’t call for ginger, but I always add a chunk to the mix).
For more ideas, check out 10 ways to enjoy ginger from the Fruits & Veggies More Matters campaign.
Do you use fresh ginger? If so, what is your favorite dish to use it in? If not, will you give it a try?