Job:07-61264 Title:RacePoint - Herb and Spice Companion
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Job:07-61264 Title:RacePoint - Herb and Spice Companion
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(Text)COMMON KITCHEN SPICES- 187 –
Size: 2 to 3 feet tall
Container: At least 15 inches in diameter
Light: Partial, filtered sun to full shade
Soil: Moist, rich, loose, well drained. Mix
compost into the soil for added nutrients
and to retain moisture. If growing out-
doors in a garden, add plenty of mulch,
which retains water, adds nutrients, and
prevents weeds.
Plant: Rhizomes obtained in early
spring. Plant whole rhizomes or break
into 3-inch sections to grow more
plants; each section should have at least
one bud. Soak in water overnight before
planting. Sow with bud-end up, just
under the surface of the soil.
Water: Regularly, to keep the soil consistently moist but not wet or soggy. Ginger
loves humidity, so in dry climates, mist with water using a spray bottle. Plants go
dormant in winter, so there’s no need to water then; they’ll perk back up in spring.
Harvest: After 4 months of growth, you can harvest small portions of the rhizome by
simply digging them out and breaking them off; note that younger rhizomes are less
pungent in flavor. After 8 to 12 months, once the leaves die away, the whole rhizomes
will be ready to harvest. If you’re not harvesting everything for the year, break off the
parts you need and replant the rest.
Care: Protect from winds and frosts.Keep It Fresh
Wrap fresh ginger rhizome in paper towels and store in a plastic bag in the refrigera-
tor’s crisper, where it should keep for up to 10 days. For longer freshness, slice, chop,
or mince ginger, and store in the freezer.
Dried ginger will be usable for about one year, and it has many uses in the kitchen.
Fresh rhizomes can be peeled and dried in the sun. For quicker drying, slice the rhi-
zome into thin coins (less then^1 ⁄ 4 inch thick). Spread onto a baking sheet and bake on
your oven’s lowest temperature setting, 130° to 150°F. Keep the oven door open to
ensure the lowest amount of heat. Dried ginger slices can be grated to a powder for
use in the kitchen (see tips for Roots and Rhizomes on page 189).SUBSTITUTIONS
Dried:- Allspice
- Cinnamon
- Nutmeg
Fresh: - Crystallized ginger (with sugar
washed off) - Galangal (more potent)
Note: There’s no exact flavor match for
ginger, so consider leaving it out of your
recipe or altering the flavor of your dish
with one of these substitutions.
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Dtp:VIVIAN Page:186
Job:07-61264 Title:RacePoint - Herb and Spice Companion
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