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5 min read

This week’s Vegetable Box Feature: Ginger… it might not be pretty but it sure is delicious!

Did you know?

  • Ginger is actually a rhizome, not a root. A rhizome is an underground stem.
  • It has a sweet and spicy robust flavor.
  • A ginger plant can grow up to 4 ft. tall.
  • Ginger is one of the world’s more well-known and useful plants, being used for centuries as a spice for flavoring food and as a medicinal plant.
  • Ginger can be traced back 5000 years in India and China, where it was used as ayurvedic medicine
  • Ginger contains a diverse array of many important vitamins and minerals. It also contains gingerol, a compound with potent antioxidant and anti-inflammatory properties that has been linked to many unique health benefits, like soothing digestive upset.
  • Ginger comes in an amazing variety of shapes and sizes. There are Nearly 1,600 species of ginger grown worldwide.

Fun Fact

  • When ginger is pickled with vinegar, it turns pink and reddish.
  • A well-managed crop yields 15 to 20 tonnes of ginger rhizomes per hectare. WOW!

Where to Store Them
Ginger will be okay on your kitchen counter for a few days but if you want to store it longer, wrap it in paper towels and then in plastic and keep it in your refrigerator’s crisper. It can also be frozen if tightly wrapped in plastic. Many people peel and mince their ginger first before freezing it, for added convenience.

Fresh ginger doesn’t always have to be peeled, even though you will see this instruction in most recipes. If the ginger is young and the skin is very fine and clings to the root, or if it is going to be finely chopped and mixed in with many other things, you can skip the peeling step. Peel only when you have aesthetic concerns or if you’re chopping the ginger in a large dice and you don’t want the texture of the skin to be experienced.

If you do want to peel it, here are two easy peeling methods:

1. Peeling ginger with a spoon.Using the edge of the spoon with the convex of the bowl facing towards you, scrape away the ginger's papery skin using firm, downward strokes. You can anchor the root on a cutting board or hold it in your other hand, either will work. Scrape away as much as needed from the larger root (the rest of the root will give you a nice 'handle' to steady the process) or the whole piece if that's what's needed. The spoon will make it easier to work your way over and around all the little nubs. With a spoon, pretty much just the skin will be removed.

  1. Peeling ginger with a vegetable peeler. In the same way you would use the spoon, peel the skin from the root. You will need a little more caution here as you can potentially cut yourself with the peeler and you will also notice that you are taking off some of the flesh. The peeler should be able to handle the bumps and nubs but again, use caution as this is the classic place to slip and cut yourself.

    Once peeled you can then chop your ginger by hand with a knife or use a microplane. A microplane is great if you want superfine, even pureed, ginger. It will often create some juice, so be sure to use it over a plate or bowl.

How to Use:
You can slice it into disks, julienne it, finely chop it, juice it or mince/grate to add to recipes like soups, stir-fry, smoothies, teas, salads or even pickle it! The uses are endless!


Simple And Refreshing Ginger Lemonade
Created by:

A refreshing, healthy fresh ginger lemonade made with under five ingredients, naturally sweetened and perfect served with ice on a warm day!


5 cup filtered water
3.5 oz ginger fresh
1 ½ cup lemon juice
1/2 cup honey or other natural sweetener

1. Prepare the ginger 'tea' base. Do this by cleaning the ginger knobs and chopping into 1-2" pieces.

2. Add the ginger to a pan with the filtered water and bring to a boil, then reduce the heat and simmer for around five minutes. (*For a more concentrated flavor, you can use crushed or grated ginger).

3. When ready, leave the ginger water to cool completely before moving on to the next step. When it is lukewarm, add the sweetener of your choice and mix well. It’s easier adding it to the mixture when slightly warm, however, many people prefer not to add honey to hot water, so I suggest leaving it till ‘warm.’

4. Prepare the lemon juice by juicing the lemons. You can use a juicer for this, if you have one, or do this manually. I microwave my lemons for between 10-30 seconds to help the lemons release their juices, roll the lemons across the center a few times before cutting in half, and then squeeze as usual. This helps to get out as much of the lemon juice as possible and makes the process faster.

5. In a large jug, combine the ginger tea mixture and lemon juice and voila!

6. How To Store: Leftover homemade lemonade will store within the refrigerator for 4-5 days. Just give it a quick stir before using and away you go.

Lemon-Ginger Cabbage Salad
Created By:  

A delicious addition to your next BBQ or perfect week-day lunch with your favourite protein.   

3/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1 to 1 1/2-inch knob of fresh ginger, to taste
1 clove garlic
2 TBSP raw honey

4 cups shredded cabbage (green, purple, or both)
1 large carrot, shredded
Handful of fresh flat-leaf parsley, roughly chopped
1/2 avocado, sliced
2 TBSP raisins

1. To prepare the dressing, combine all of the ingredients in a blender, starting with just 1-inch of fresh ginger, and blend until smooth. Add more ginger to taste, if desired, and set aside.

2. To prepare the salad, toss together the cabbage, carrots, and parsley in a large bowl and top with the sliced avocado and raisins.

3. Top the assembled salad with 3 to 4 tablespoons of the lemon-ginger dressing and let it marinate for 5 to 10 minutes before serving. Store leftover dressing in an airtight container in the fridge for up to a week.

Ginger Salmon with Cucumber Lime Sauce
Created by: Taste of Home

1 TBSP grated lime zest
1/4 cup lime juice
2 TBSP olive oil
2 TBSP rice vinegar or white wine vinegar
4 tsp sugar
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp freshly ground pepper
1/3 cup chopped fresh cilantro
1 TBSP finely chopped onion
2 tsp minced fresh gingerroot
2 garlic cloves, minced
2 medium cucumbers, peeled, seeded and chopped

1/3 cup minced fresh gingerroot
1 TBSP lime juice
1 TBSP olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper
10 salmon fillets (6 ounces each)


1. Place the first 13 ingredients in a blender. Cover and process until pureed.

  1. In a small bowl, mix ginger, lime juice, oil, salt and pepper. Rub over flesh side of salmon fillets.
  2. Lightly oil the grill rack. Place salmon on rack, skin side down. Grill, covered, over medium-high heat 10-12 minutes or until fish just begins to flake easily with a fork. Serve with sauce.

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