What’s fresh in October? Ginger

A local’s guide to growing, storing and cooking with nature’s wonder rhizome.

Story By Bailey Gilliam

Fresh ginger brings a lively zing to dishes across the globe, serving both as a culinary staple and a natural remedy for various ailments. This tan, knobby rhizome hails from Southeast Asia and is found in most grocery stores, typically near the garlic and shallots. However, many remain uncertain about how to prepare and use it effectively. Ginger is a culinary chameleon, offering a range of fragrant flavors from spicy to sweet. Whether you’re new to this aromatic root or a seasoned enthusiast, we’ve gathered everything you need to know about using fresh ginger, including tips on incorporating it into your favorite recipes. 

Thin strips, big impact

Julienned is a culinary technique where vegetables or other ingredients are cut into thin, uniform matchstick-sized strips. This precise method is often used to enhance the presentation and texture of dishes, making the ingredients easier to cook and more visually appealing. 

Root to wellness

Ginger is well-known for its anti-nausea properties, but it also aids in weight loss, relieves osteo arthritis and indigestion and may boost brain function. Additionally, ginger helps fight infections, reduces the risk of Alzheimer’s and heart disease and has powerful anti-inflammatory and antioxidant effects, due to its natural oils, primarily gingerol. Young ginger offers even more antioxidants and micronutrients, making it valuable if homegrown. Dogs also benefit from ginger’s anti-inflammatory properties, which help with arthritis, joint issues and motion sickness — just be sure to follow dosage guidelines. 

Growing your own

This tropical, heat-loving perennial thrives in the Lowcountry, even indoors in containers. Starting with fresh, organic ginger from the grocery store is often easier than using seeds. The ginger we know is the plant’s rhizome, a fleshy stem with buds that sprout into new plants. Choose light-colored, thin-skinned rhizomes with multiple nodules, cut into 2- to 3-inch pieces, and let the ends dry before planting. Hilton Head Plantation gardener Joan LaBoiteaux said it’s best to plant ginger in rich, well-draining soil with added compost after the last frost date (March 15). With our long growing season, you can often leave the rhizomes in the ground until late fall or early winter to allow them to reach their maximum size. Harvesting can be done as needed, and the plant can be left in the ground to regrow in the spring. If using non-organic ginger, soak the rhizomes in water for 24 hours to remove any sprout inhibitors. After harvesting, rinse the ginger well and remove shoots and large roots. The leaves can be dried and used to make tea.

Freshness at your fingertips

When selecting fresh ginger, look for firm, smooth skin. A simple scrape with your fingernail should easily peel back the skin, indicating freshness. If the skin is too thick, the ginger may be older and less desirable for cooking. You also can check freshness by snapping off a piece; if it breaks away easily, it’s good to go. Fresh ginger is usually sold by the pound, so don’t hesitate to break off what you need from a larger piece.

Storage secrets

Store fresh ginger in reusable storage bags in the refrigerator crisper drawer or freezer. Avoid wrapping it tightly in plastic, as this can promote mold growth. Unpeeled ginger keeps for about a month in the refrigerator or up to a year in the freezer. If you have an abundance of ginger, consider freezing it in pieces — it’s actually easier to grate when frozen. Freshly grated ginger can also be frozen in ice cubes; simply grate with a microplane or blender, and add the frozen ginger directly to recipes. Alternatively, thinly slice the ginger, dehydrate it until crisp, and grind it into your own ginger powder. Dried ginger should always be stored in your pantry. You also can pickle ginger or preserve it in alcohol.

Cooking with ginger 

Peel ginger using a thin-edged teaspoon to scrape away the skin. While peeling isn’t always necessary, it’s recommended if you’re not using organic ginger. Before cutting, break off the amount needed for your recipe. This keeps the rest of the root fresh and makes it easier to handle. Sliced ginger is ideal for flavoring soups and stews, as the pieces can be easily removed when the flavor is just right. For a more potent flavor, grate the ginger, which also separates the flesh from the fibers. Be sure to grate over a bowl to catch any juice. Keep in mind that grated ginger’s flavor can intensify over time, so consider this when preparing dishes in advance. Ginger is a common spice in teas, ginger ale, ginger cider, gingerbread and gingersnaps. Ground ginger is typically used in baking for its robust flavor, while fresh ginger can be grated, sliced, minced, crystallized, candied or pickled. Here are some basic ways to prepare fresh ginger:

Dehydrate: Peel and slice ginger, then dehydrate at 95 degrees for 8-12 hours. It can easily be ground into powder.

Candy: Peel and cut 6 ounces of fresh ginger, and add to a large saucepan with water and two cups of sugar. Boil for 2 hours, then sprinkle with 1/2 cup of sugar.

Preserve: Peel, slice and cut ginger into one-inch pieces, then place them in an airtight container and fill with vodka.

Roast: Peel, slice and roast ginger on a baking sheet for 45 minutes at 425 degrees. Add other root vegetables for a delicious side dish.

Tea: Simmer one ounce of ginger per cup of water over medium heat for 15-20 minutes. Strain before serving. LL

 LOCAL Life Test Kitchen 

Stir-fried chicken with ginger 

Perfect for a weeknight meal, this recipe is easy to prepare and offers a delightful balance of flavors and textures. The fresh ginger adds a warm, zesty kick that complements the juicy chicken and crunchy bamboo shoots, while the simple yet tasty sauce ties everything together. Whether you’re looking to spice up your dinner routine or enjoy a comforting dish with an Asian flair, this stir-fry is sure to satisfy.

Ingredients

1 pound chicken breast, thinly sliced

2 tablespoons vegetable oil

2 tablespoons fresh ginger, julienned

3 cloves garlic, minced

1 red chili, sliced 

1 small onion, thinly sliced

1 cup bamboo shoots, julienned

1/2 cup green onions, cut into 2-inch pieces

2  tablespoons soy sauce

1 t tablespoon oyster sauce

1 teaspoon sugar

1/4 teaspoon white pepper

1/4 cup chicken broth or water

Directions

[1] In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce and a pinch of white pepper. Let it marinate for 10 minutes. [2] Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. [3] Add the marinated chicken to the pan, stir-fry until it’s no longer pink, about 3-4 minutes. Remove the chicken from the pan and set aside. [4] In the same pan, add another tablespoon of vegetable oil. Add the julienned ginger, minced garlic and sliced red chili. Stir-fry until fragrant, about 1-2 minutes. [5] Add the sliced onion, bamboo shoots and green onions to the pan. Stir-fry for another 2 minutes until the vegetables are slightly tender. [6] Return the cooked chicken to the pan. Add the remaining soy sauce, oyster sauce, sugar and chicken broth or water. Stir well to combine all the ingredients. [7] Cook for an additional 2-3 minutes until the sauce slightly thickens and coats the chicken and vegetables evenly. 

 Frankie Bones 

Carrot-ginger bisque

Experience the warm, comforting flavors of autumn with this delightful blend of fresh carrots and zesty ginger. This recipe from the team at Frankie Bones offers a perfect balance of sweetness and spice, enhanced by the richness of cream and the savory depth of vegetable stock. The bisque is pureed to achieve a velvety smooth texture, making it a luxurious starter or a satisfying meal on its own. 

Ingredients

1 stick unsalted butter

2 medium onions, roughly chopped

5 pounds carrots, peeled and roughly chopped

1/4 cup fresh ginger, peeled and finely chopped

1 gallon vegetable stock

3/4 quart heavy cream

Salt and pepper, to taste

Optional toppings: Blue crab meat, savory whipped cream, chives

Directions

[1] In a large pot, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes. [2] Add the chopped carrots and ginger to the pot. Lightly season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 10 minutes. [3] Pour in the vegetable stock, ensuring that the carrots are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the carrots are completely tender, about 30-40 minutes. [4] Carefully transfer the soup to a blender in batches and puree until smooth. Alternatively, use an immersion blender directly in the pot to achieve a velvety consistency. [5] Return the pureed soup to the pot (if using a blender). Stir in the heavy cream, and adjust the seasoning with more salt and pepper, if needed. If the bisque is too thick, add a little more stock or water to reach the desired consistency. Ladle the bisque into bowls. For an elegant touch, top each serving with a dollop of savory whipped cream, a sprinkle of fresh chives and a few pieces of blue crab meat.