More and more people are findings recipes and uses for fresh ginger, whether it’s Thai cuisine or tea for fighting inflammation. But many people don’t know how to use or store fresh ginger.
Peeling, for instance, depends on the use. The peel on ginger is very thin, so if you’re not eating the ginger — if you’re using it in a marinade or as a tea, for instance — you can skip peeling it.
Peeling is easy, though. Just use the edge of a spoon and it usually will rub right off.
Fresh ginger will keep longer if you leave the peel on, and it can be frozen.
Another good trick for keeping fresh ginger is to peel it and slice it, then place it in a jar and cover with sherry or dry vermouth. Cover the jar and refrigerate. It will keep that way for several months, and you end up with ginger-flavored wine that you can use in cooking.
The Charlotte Observer
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