Ginger Root

Ginger is native to Southern Asia and India. It is spoken of in the Jewish Talmud, was written about by Marco Polo, and was even recommended by Henry VIII as a remedy against the plague. It is an important ingredient in recipes throughout the world. Fresh ginger root has a light brown, textured skin and white to yellow flesh. It has a peppery, pungent, zesty flavor, and a fibrous, somewhat juicy texture. Also available in organic.

Ginger can be added to a variety of sweet and savory dishes: grated into cake batter, sliced into a stir-fry, or added in big chunks to a braise.

Ginger is known for its stomach-soothing properties and is often consumed in candy or pill form to alleviate motion sickness. It also has antioxidant, antimicrobial, and anti-inflammatory properties.

Choose roots that have firm, smooth skin with a sheen.

Store refrigerated, uncut, up to 3 to 4 weeks.

Year-round

Conventional: Brazil, China, Costa Rica, Thailand, and U.S.A. Organic: Peru.

Ginger can be added to a variety of sweet and savory dishes: grated into cake batter, sliced into a stir-fry, or added in big chunks to a braise.

Ginger is known for its stomach-soothing properties and is often consumed in candy or pill form to alleviate motion sickness. It also has antioxidant, antimicrobial, and anti-inflammatory properties.

Choose roots that have firm, smooth skin with a sheen.

Store refrigerated, uncut, up to 3 to 4 weeks.

Year-round

Conventional: Brazil, China, Costa Rica, Thailand, and U.S.A. Organic: Peru.

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