White Ginger

Zingiber officinale

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. 

 

  • Add to juices or smoothies
  • Use in stir fries
  • Make tea: Steep 1-2 tbs. grated ginger in hot water
  • Make pickled ginger, this variety will turn the vinegar a light pink naturally.  If a darker color is desired add food coloring or a few drops of beet juice.

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

Zingiber officinale

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.

 

Lao Lemon Rainbow

Zingiber officinale

 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 have planted more for the 2018 season.

 

Galangal

Alpinia sp.

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.

 

  • Crush galangal, shallots, garlic and chiles into a paste and use to flavor seafood, meat or vegetables.
  • Slices are wonderful in any soup and absolutely necessary for Tom Yum and Tom Ka soups.
  • Slice and saute in oil.  Then add any meat or vegetable, they will pick up the flavor nicely.
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