Preserving Ginger

(Recipe from Jennifer at Natural Things Foods Store)

The fresh ginger in this week’s CSA is a very special treat. Saving it for a special dish or a special day is easy. Ginger freezes beautifully, so if you aren’t able to get to it right away, place it in a freezer-safe zip bag and pop it in the freezer. I usually keep some frozen ginger on hand. Frozen ginger is very easy to grate. Grated ginger and minced garlic are the starter for any type of stir fry or Asian dish I am cooking.

Another way to use this week’s ginger is to make a ginger syrup. Simply peel and chop the ginger. Measure how much you have. Whatever the amount, add twice as much water as ginger and put both in a saucepan. Bring to a boil. Reduce to a simmer and cook for 30 minutes. Remove from heat, cover, and allow to steep and cool for 15 minutes. Strain. At this point it can be poured back into the saucepan and sweetener added (honey, sugar, etc.), simmering for 10 minutes while stirring, then
allow to cool. This can now be the base for creating ginger drinks, like lemonade, ginger ale, ginger teas, etc.

The ginger syrup can also be frozen. Just pour into ice cube trays and freeze. Once frozen, place the cubes in freezer bags and return to the freezer. The ginger drinks can also be frozen into popsicles for a cold treat!

Ginger is a beneficial as well as tasty food. It is anti-inflammatory. It aids in digestion, dizziness, nausea, and motion sickness.