Ginger - Culinary Uses, Preserving, Storing Nutrition

Medicinal Uses

Ginger is an excellent natural remedy for nausea, motion sickness, morning sickness and general stomach upset due to its carminative effect that helps break up and expel intestinal gas. Ginger tea has been recommended to alleviate nausea in chemotherapy patients primarily because its natural properties do not interact in a negative way with other medications. It is a safe remedy for morning sickness, since it will not harm the fetus. Some studies show ginger may also help prevent certain forms of cancer.

To make ginger tea, slice some ginger root, put it in a tea ball and place in a teapot. Pour boiling water over the tea ball and let it sit for ten minutes. Sweeten with honey or drink it straight.

In spite of it being a natural remedy, it's important that any medicinal use of ginger be discussed with a physician, as it must be taken in moderation to avoid gastric irritation.

Ginger is also said to stimulate gastric juices, and provide warming and soothing effects for colds and coughs.

Selection & Storage

Fresh ginger can be found year round in the produce section of most grocery stores. Look for smooth skin with a fresh, spicy fragrance. Tubers should be firm and feel heavy. Length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime.

Fresh, unpeeled root should be wrapped in paper towels, placed in a plastic bag and refrigerated up to three weeks. It can also be tightly wrapped and frozen up to two months. (To use frozen ginger, slice off a piece of unthawed root. Re-wrap unused portion tightly and return to the freezer.) Peeled gingerroot can be stored in Madeira or Sherry wine in a glass container in the refrigerator up to three months. However, storing peeled ginger in wine will impart a wine flavor to the end ginger dish, so you may wish to forego this pre-prepared method for use in dishes where a wine flavor is not desirable. Dried ginger should be kept in a cool, dark space in an airtight container. Pickled and preserved ginger should be kept in their original containers in the refrigerator. Store crystallized ginger in an airtight container in a cool, dark place for up to three months.

Ginger In Its Many Forms

	Fresh Ginger Available in in two forms: young and mature. Young roots, also called green or spring ginger, has a pale, thin skin that requires no peeling, is very tender and has a milder flavor. It can be grated, chopped, or julienned for use. Mature ginger root has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped or ground for use.
	Dried Ginger This form is usually found in whole fingers and also in slices. It is usually soaked in recipe liquid before using.
	Pickled GingerCalled gari or beni shoga in Japan, this form is pickled in sweet vinegar and is usually colored bright red or pink. It is a familiar accompaniment to sushi and is also eaten to refresh the breath. Available at Asian markets, it should be kept refrigerated in its container.
	Preserved Ginger Also available in Asian and specialty markets, this form has been preserved in a sugar-salt mixture. It is generally used as a confection or added to desserts, and it is especially good with melons.
	Crystallized Ginger Also known as candied ginger, this form has been cooked in a sugar syrup until tender and then coated with granulated sugar. It is commonly used in desserts and can easily be made at home.
	Ground Ginger Also referred to as powdered, this dried, ground form is quite different than fresh. It is readily available in standard supermarkets, and is used primarily in sweets and curry mixes.