Fresh baby ginger is the knobby root of the ginger plant, harvested young, while still sweet and juicy. There’s nothing like it for flavor or good health (except for maybe fresh garlic!). Ginger hails from Southeast Asia and is an important ingredient in many dishes from that part of the world (among many other places, too).
Store fresh baby ginger in an unsealed bag in your fridge for up to a week or two.
Since this ginger is harvested young, it’s delicious raw, gently pickled, or juiced. There’s really no need to peel it; just remove the stalks before chopping or grating the root. The stalks can be simmered in soups or curries or made into a mild tea. Add fresh ginger to curried vegetables or greens, or make a big batch of homemade curry paste to freeze for winter curries. Make a ginger syrup to use in homemade ginger soda or cocktails, or make a batch of fire cider to keep everyone healthy this winter.
Ginger Scallion Sauce (followed by 3 ways to use it)
Ginger Fried Rice with Asparagus & Egg (use whatever vegetables you have)
Homemade Thai Curry Paste (make a big batch and freeze in portions to use in the winter)
Fresh Ginger Syrup (for homemade ginger soda, iced tea, lemonade, or cocktails)
Fire Cider (a tonic to ward off winter colds)