Ginger root should exhibit firm, well-shaped roots with fairly smooth, light brown skin and golden to white interior. Choose roots with minimal knots for best quality. Avoid shriveled or soft ginger root.
Short-term storage recommendation (7 days or less)
60-65° F/16-18° C
85-95% relative humidity
Shriveling, softening, and moisture on skin all indicate chill injury. Store properly.
Mold and sprouting may result if ginger root is stored at high temperatures or in high humidity.
Combine apricot jam, Dijon mustard, and minced ginger root; glaze chicken breasts and bake; serve with roasted potatoes.
Whisk together minced ginger, garlic, mirin, brown sugar, soy sauce, sesame oil, and cornstarch; add to stir-fried vegetables.
Extremely pungent, yet bright, almost astringent.
Hard outer texture, with stringy, fibrous inner flesh that is moist, sometimes juicy.
Pair with chicken, garlic, orange juice, potatoes, and soy sauce.
Serving Size 1 tsp. ginger root (2g) grams
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Includes 0g Added Sugars0%
Vitamin D 0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.