Pickled ginger. Candied ginger. Walker’s shortbread cookies with candied ginger. Ginger-honey jelly (you add hot water and maybe some lemon for a great sore throat soother). Ginger dressing. Raw ginger julienned into soup/ sauces.
@PooltoyWolf I got curious about why redheads are called ginger when the actual root is kind of a tan or yellow color. I tried googling it but just found a bunch of nonsense and speculation. Do you know why?
Ginger juice. I found it on Amazon, of course. By “The Ginger People”. I use it to make my own ginger ale, and to add to recipes that call for ginger. It keeps for a good long while after opening, and that way I don’t have to remember to buy fresh every time I want to make Indian food.
I love ginger and always have at least one hand of it in the fridge. I add it to a variety of foods, salads, soups, drinks, etc. It has some great medicinal properties as an antibacterial, antinausea, antiinflammatory, and more.
And yes, I have a number of packs of ginger chews on the pantry shelf. So I’m on the fence with respect to this offer.
I used to frequent a Chinese restaurant, where I would always ask for extra ginger on the side. When I became known there and as I would walk in the door, the staff would grin and greet me as “Ginger Man!”
I sometimes make my own pickled ginger which I love with sushi, fish dishes, or even a hot dog. I often open a jar of commercial dill or sweet pickles and dump in an handful of ginger strips or slices, reseal it and let the ginger do its magic.
Perhaps my favorite is to make a dish with hot, fresh cooked spaghetti and a variety of chopped fresh veggies (cherry tomatoes, celery, cilantro, cucumber, onion, scallion, bell pepper, etc.), along with lime juice, sesame oil and lots of julienned ginger strips.
@Jackinga@Kyeh Yep. Funny story: I work in a nursery known for selling edible tropical plants. We buy ginger from the store, stick it in dirt, wait 'til it sprouts, and make a 500% profit selling the plants.
It grows in the shade, so it grows pretty slowly. But not many edibles do well in shade at all, so it’s a good way to make use of space. Freezes kill it, so you really need to be in Zone 10 to grow it outdoors (it may regrow from the root if it’s not a hard freeze, but then you have less root to harvest…). Since it likes low light, it can also be grown as a houseplant.
I am borderline obsessed with ginger, like a few other folks on here. I’m also a red head. As is my son. My favorite cocktail for the past few years is a Dark and Stormy. The sharper the ginger beer, the better! I tried growing ginger this summer, I soaked then planted some pieces from the grocery store and they are getting massive! I’ve had to separate and repot them twice. It’s savory, spicy, sweet, and earthy at the same time. And has that special something that the French call… I don’t know what.
At one time, I’d have said Blenheim Ginger Ale - in the bottles with the pink caps. That was the strongest. Somewhere in the past decade, they must have been bought out, because it’s not what it once was.