Packed with delicate ginger flavor!
Baby ginger is very tender; simply chop and use it – no need to peel, and no tough fibrous center.
Stalked can be used as well as the roots, chop to infuse in stocks, rice, tea, etc. Roots as well as stalks can also be frozen for longer-term storage (winter soup with fresh ginger anyone!?), or kept in a plastic bag in the fridge for up to a few weeks.
“Baby” ginger is harvested before the rhizomes form the tough brown skin of mature ginger (the ginger you find in the store). Baby ginger is pearl white and the freshest ginger still has the stalk and leaves attached. Many people don’t recognize fresh baby ginger because it is a rare sight!
The taste of baby ginger is milder than mature ginger’s aromatic, pungent and hot flavor.
Use the very aromatic leaves in tea (fresh or dried) and use the stalks to flavor the cooking liquid for rice, pasta, quinoa, and soups. Cut the stalks into 2″ to 3″ pieces and use fresh or freeze for later use. Be sure to remove the stalks before serving your dish (just as you would remove a bay leaf used for seasoning).
Ginger Leaf Tea: Leaves can be used fresh and steeped in hot water, for sweetness add a bit of honey and lemon if desired. To prepare leaves to store for tea, cut off the stalks approximately 2 inches above the ginger root. Pull off leaves and rinse, blot dry, then cut into small pieces. Place the cut leaf pieces on a paper towel to air dry on the counter. When thoroughly dried, store the ginger leaves in a glass jar or zip-lock bag.
Ginger Root Tea: Using a carrot peeler or knife, cut two slices of ginger root approximately 1 to 2 inches long. Boil four cups water, add the ginger root slices and let simmer for 15 minutes.Strain out the ginger slices before drinking. Add honey and/or lemon to taste.
Kale with Fresh Ginger
- 1 bunch kale, cut into bite-size pieces
- 2 Tbsp fresh ginger, sliced thinly (leave whole when slicing so they are round and beautiful in the dish when finished)
- 1 tsp soy sauce
- Olive oil for cooking
Sauté kale in olive oil until just bright green (the pan will be relatively hot). Add ginger and cook one more minute, stirring kale and ginger together. Add soy sauce to deglaze the pan and stir vigorously to coat the kale and ginger with soy sauce, about 30 seconds. Serve hot. Serve over fish, grilled chicken, brown rice, or as a vegetable on the side.
- 1 lb. fresh ginger
- 5 cups water
- 1 lb. granulated sugar
Slice ginger into 1/8″ slices with mandoline or sharp knife. Boil in water until tender. Drain ginger, saving 1/4 cup of the water. Weigh ginger and measure out the same weight in sugar. Add ginger, sugar and 1/4 cup water to saucepan and bring to boil over medium-high heat. Stirring frequently, reduce heat to medium until sugar syrup looks dry and starts to re-crystallize (about 20 minutes). Transfer to cooling rack (with parchment paper below to catch deliciousness) and spread out into individual pieces. Store for two weeks in airtight container.