Lauded for its digestive and anti-inflammatory benefits, fresh ginger offers a unique, spicy-sweet bite and warming effect. Originally from Southeast Asia, ginger “root” is actually a rhizome—an underground-growing stem. It’s very fibrous; for easy prep, peel and then chop against the grain, or grate.
Select and store
In produce aisles, you’ll find fresh ginger in large, knobby sections; just snap off what you need. The light-brown skin should look smooth and shiny; sections should be plump, with no shriveling. Cut off any bumps (save for making tea or adding to soup), and then scrape off the thin skin with a spoon.
Tea. For a throat-soothing or antinausea drink, place 1–2 tablespoons grated or chopped fresh ginger in a mug; cover with boiling water and steep for 5 minutes or more. Sweeten if desired.
Juice. Add a small knob of fresh ginger, peel and all, to your juicer with carrots, beets, and hand-squeezed orange juice.
Greens. Stir chopped fresh ginger into sautéed kale, spinach, or bok choy, along with garlic and crushed red pepper flakes; cook until fragrant.
Ginger and Pear Sorbet
Serves 6 / Other seasonal fruits may be used in place of pears in this light and refreshing dessert. view recipe