Ginger
Size: 13kg
Boxes on a Pallet: 60
Description
Ginger is a reed-like herb that is grown for its pungent, spicy underground stems or rhizomes. The edible portion is the rhizome which is rough and knotty in appearance.
Culture
Ginger is propagated by planting pieces of the underground stem or rhizome in the early spring. Ginger thrives best in the tropics and in the warmer regions of the temperate zone. The plants thrive in a loose, loamy soil that is high in organic matter. After planting, water sparingly until the plants are well developed. In late summer the plants will show signs of maturing such as yellowing of the foliage and slowness in growth. Harvest by digging up the entire root.
Storage
Fresh ginger should be stored in a sealed plastic bag in the refrigerator where it will keep several weeks. It can also be frozen for long term storage.
Nutrition Information
Ginger root is low in calories, 3 ounces contain 49 calories and is sodium free.
Preparation
Fresh ginger roots can be shredded, finely minced, sliced or grated. The most tender portion of the root is directly beneath the skin. The center has a much more powerful flavor and is more fibrous. The fibers run vertically down the root, so when shredding fresh ginger it should be sliced in the same direction as the fibers. It is not necessary to peel the root unless personal preference or a specific recipe require peeling. To substitute fresh ginger for the ground spice, use about 1 tablespoon grated fresh root for 1/8 teaspoon ground ginger.
