A thin, light brown skin covers ginger's irregular, knobby shape. Its beige, moist flesh is best known for adding zest to dishes of all sorts. Fresh ginger should be peeled before using. Rubbing ginger with the blade of a spoon works. Substitute 6 parts fresh ginger for 1 part ground ginger. Cover pieces of ginger root in plastic wrap and freeze. To add to a recipe, remove a piece and grate, no need to thaw. Tightly covered, ginger can be kept frozen for up to three months. Ginger has been thought to be effective for treating nausea caused by seasickness, morning sickness and chemotherapy.

Nutritional Info
Serving 1/4 cup (24g)
Calories 19
Calories from Fat 2
Total Fat 0.0g
Saturated Fat 0g
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 0 mg
Total Carbohydrates 4g
Dietary Fiber 0g
Sugars 0g
Protein 0g

Fresh ginger how-tos

Ginger Recipes

Taste: Strong and spicy

Selection: Choose firm, and heavy with shiny skin.

Ripening: Not necessary

Ethylene Production: None

Ethylene Sensitivity: None

Shelf Life: Unpeeled ginger root can be stored, as is, in a refrigerator up to one week, up to three weeks if tightly wrapped in a towel and placed in a plastic bag in the refrigerator.

Brooks Availability: All year

Brooks Origin: Costa Rica (primarily), Brazil, Honduras, Thailand, and China

Storage Temperature: 52°F

Storage Humidity: 65% - 75%