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virtualKeeffee

How to EAT Ginger.

Ginger (Zingiber officinale)

Fresh ginger in the wild.

Fresh ginger in the wild.

Fresh ginger in the wild.

Fresh ginger in the wild.

Fresh ginger in the wild.

Fresh ginger in the wild.

Fresh ginger in the wild.

Fresh ginger in the wild.

Fresh ginger in the wild.

Ginger has quite a few medicinal uses, both fresh and dried. It’s very nice on the stomach and digestive system. It’s good for the circulation and can boost immune system health.

Generally a recipe will call for a few teaspoons. That never does it for me. I eat ginger. I can go through a pound a week.

Ginger root
Ginger root
Ginger root

First, the puffier full roots are the best.

Wrinkles mean dehydration. If there’s nothing else, you can try. But you’ll need to add water for sure.

Peeling the roots is up to you. Often I see people using a spoon, I prefer the grip on my peeler. As long as you’re thorough. A small piece of the skin can feel like a boulder between your teeth, it is tough. The ends of the clean root will have coarse bristles poking out. These are the enemy.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Slicing peeled ginger root.

Cut slices as thin as possible across the threads. Your choice of knife is important. A dull knife will pull the threads instead of slice them.

Sliced ginger in the blender.

The result will depend on the hardware used.

A standard blender can do an adequate job. But a high speed model will make ginger butter.

Add everything to the machine of your choice with about a teaspoon of lemon juice per pound of ginger. This will keep your ginger butter fresh for over a week in the fridge.

Puree and pack for the refrigerator. This is the point when moisture becomes a serious concern. It’s different every time. An ice cube or 3 is a good way to start when the slices will not move around the blades. Go easy and slow! Think paste, not soup.

Ginger butter is butter made from ginger. Not margerine with ginger flavour stirred in.
Ginger butter is butter made from ginger. Not margerine with ginger flavour stirred in.

I have discovered that morning bathroom time is much easier if you can get a cup of water in you before it hits. For one of my favorite wake up beverages:

  • 1 tablespoon Ginger Butter
  • 1 tablespoon Lime Juice
  • 1 teaspoon Stevia ( Pick your own sweetener. Stevia doesn’t put socks on my teeth. )

Add to 2 cups of hot water and stir well. Start slow. Ginger can have quite the kick. Too much too fast will make your insides do The Hucklebuck.

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