White ginger has a beige interior and is low in fibers. While the dense, compact hands make a top quality pickled ginger, it is a good all-around ginger and can be used in any recipe calling for ginger.
How to make Pickled Ginger (Gari)
Ingredients: 1/2 lb fresh young ginger
1/2 tsp salt
3/4 cup rice vinegar
1/2 cup sugar
Wash ginger, do not peel. Slice ginger thinly across the grain and salt the slices. Leave salted ginger slices in a bowl for 1 hour. Dry slices with a paper towel and put them in a clean mason jar.
Mix rice vinegar and sugar in a pan and bring to a boil. Pour the hot mixture over the slices. Cool them and keep refrigerated.
Yellow ginger has a rich yellow interior and is another good all-around ginger that is hotter than white ginger. Use when you want a spicier dish.
This is a new variety for us. The small size of this ginger is more than made up by it's extra spicy flavor, it is citrusy with a strong ginger flavor. It's dark orange color makes it the most colorful ginger we know of. We were able to offer limited quantities in 2017 and planted more for the 2018 season. We are harvesting now and will bring fresh roots to our Farmers Markets as often as we can this year.
This is the ginger to use in Thai cooking. Young galangal is preferred for most culinary preparations as mature root can be very woody. It is very hot raw, but upon cooking most of the heat dissipates, leaving a wonderful peppery flavor and a little heat. Galangal adds a zingy, hearty spiciness to dishes and it's pine-like aroma is mouth watering.
This is a medicinal ginger. The essential oil (Plai oil) from the rhizome is used in traditional Asian medicine. It is added to massage oils to relieve joint and muscle pain/inflammation from strains, sprains and arthritis. The inflorescences are chocolate brown with creamy white flowers and can be used as a cut flower. While the blooming stalks stay close to the soil, the foliage gets quite tall, reaching a height up
to 7 feet.