Ginger originated in the southern provinces of China and India, where it has been used in food and medicines for over 5,000 years.
Ginger is a root crop that has a pungent spicy aroma and characteristic taste and fresh ginger is a key flavour in many Asian cuisines.
Myoga ginger is a traditional Japanese vegetable grown for both the shoots and flower buds. Freshly sliced myoga shoots and buds are commonly used in salads and miso soup. The shoots are also preserved whole in vinegar as an edible garnish. This is a new vegetable in New Zealand and research is still being undertaken on growth and yield.
What to look for
Select plump, heavy, unblemished smooth roots.
Ginger is imported and is available all year.
Keep in a cool dry place away from sunlight. Fresh ginger can be stored in the refrigerator for up to 2 weeks. Alternatively, wrap in plastic and freeze for up to 6 months.
How to prepare
Ginger is generally peeled and then finely chopped, sliced, minced or grated.
Ways to eat
Use ginger for flavour in stir fries, salads, soups and marinades. Add to food at the end of cooking as ginger loses its flavour the longer it cooks. Use in marinades or grate to make tea. Click here for recipes.
Stir fry, braise, stew.
For most people ginger is eaten only in small quantities so may be considered more important for its flavour than nutritional value.
Don’t display ginger and garlic together – the ginger will dehydrate the garlic. Because ginger is such a key ingredient of stir fries, display it alongside stir fry vegetables. Use the QR code on labels.
Store at 15°C with a relative humidity of 65%.
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