Root Ginger

Julie · Root Ginger

Ginger is one of those things that I often don't have fresh in the store cupboard when I need a bit. When I do buy it and use the amount I need, the rest of it shrivels and dries before I need it again, so I do this now to make sure I always have a ready supply;

Peel the Ginger and slice it thinly across the hairy grain. Put the slices into the food processor and macerate it to a finely chopped pulp. Put the whole lot, juice and all, into a resealable plastic bag. Squeeze out the air and pat it flat and thin. Freeze flat to keep it like that. When you want some, it is simple to break off the amount you want.

It's a good way to freeze herbs like Parsley and Basil too as they tend to lose their fragrance a bit when you dry them.

If you want to be really frugal and not even throw away the Ginger peelings, try drying them. I use mine in a mix with Cinnamon, Nutmeg, allspice and Cloves for a mulled wine mix. You'll need to mess around with quantities until you have it to your taste.

wildgarlic

mmm yum!

I freeze mine whole and grate from frozen. I don't peel it first.

Now hankering for something gingery

kimmie

matt planted his root ginger, its now growing nicely, might be a way of you keeping that ready supply Julie

Julie

Gordon planted some in tubs once, not sure what came of it but none reached the kitchen