Fall is here, and while I am so sad to see the summer go, this time of year brings many new options for seasonal produce and flavors. I was so excited to find baby ginger when I perused my local farmer’s market- ginger screams fall (and comfort)! This awesome rhizome is really versatile and can be used for both savory and sweet dishes.
Baby ginger is milder, juicier and much less fibrous than it’s tougher and more commonly seen counterpart. This thin skinned ginger is tender enough that it doesn’t even require peeling. It is great for teas, syrups (think fall-inspired cocktails!), pickling or as an addition to kimchi or preserved vegetables. It also adds a beautiful, warm flavor to stews, stir fries and soups. You probably won’t find this kind of ginger in your chain grocery store - it damages and molds easily so it cannot travel long distances. That means you need to get to your local farmer’s market to score this special treat. It isn’t around for long, but if you can get your hands on some, pick it up and freeze it! Store the rhizome whole and grate as needed, mince ahead of time in portions or slice and freeze so you can have it available all winter long.
Not only is ginger delicious, it also boasts many health supportive benefits which include, but are not limited to:
relieving nausea and motion sickness
aiding in digestion
stimulating circulation and warming the body
helping reduce pain and inflammation
aiding in the thinning of mucus and helping relieve cold symptoms
A simple and delicious way to enjoy baby ginger is with a warming and immune boosting tea.
For an extra kick, add a dash of cayenne pepper to help open nasal passages and further decongest. Drink this simple tea to help soothe your cold and virus symptoms, or enjoy it throughout the colder months to boost your immune system and give your body a nice fall-spiced hug from within :) Enjoy!