Ginger root

Ginger root

Native to tropical India and common to Asian cuisine, ginger root is often used as a spice or condiment. The knobby “root” is actually a rhizome, or an underground stem, of the plant Zingiber officinale, which has reed-like shoots and white and pink flowers. It is in the same family (Zingiberaceae) as cardamon, turmeric, and galangal. Ginger is noted to have numerous medicinal properties, such as stimulating digestion, alleviating cold symptoms and nausea, and boosting circulation.

When buying ginger root, look for firm, clean knobs that are free of discoloration or mold. Fresh ginger root can be candied, steeped in hot water as a tea, or sliced thinly and pickled for use as a condiment. With a distinctive flavor that is both fresh and pungently peppery, it is often grated or juiced to season stir-fries, salads, desserts, and marinades.

In Season

August, September, October, November

Available From

Recipes with Ginger root

Fresh Raspberry Tart with Lemon Ginger Quark

Trace Leighton of Origen: a farm to fork restaurant*

Chunky Pork Chop and Leafy Green Soup

Chue’s Farm.

Cocktail: Raspberry Summer

Erick Castro, Bourbon & Branch.

Sautéed Vegetables over Quinoa with Miso-Ginger Sauce and Fresh Herbs

Sascha Weiss, Executive Chef, Lettus Cafe Organic

Articles about Ginger root

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Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »