Have you ever tried fresh young ginger (Zingiber officinale) - also known as spring ginger or baby ginger? Compared to the mature ginger found in supermarkets, young ginger has light cream-coloured flesh, almost translucent skin and pink tips. Unlike pungent, spicy mature ginger, the young root is mild, tender and juicy. Its firm texture slices easily - a stark contrast to the tough, fibrous nature of old ginger.
This young, fresh ginger is essential for making pickled ginger (simply marinated in a rice vinegar mixture), and you can even eat raw when thinly sliced. It works extremely well with fish, chicken and Asian salads. Garnish sushi, canapés or a stir fry with either sliced or grated young ginger for a fresh, clean spice.
This perishable ginger emerges about six months after planting, making it a seasonal treat. Grown by our Dutch partners, this young ginger is supplied with part of the stem attached to increase shelf life.
Available in 250g, 500g & 1kg
Fresh young ginger has a higher moisture content than mature ginger so it is more delicate and perishable. If stored in the fridge without airflow condensation can build up and lead to mould or discoloration.
To best preserve it once delivered we recommend:
-
Refrigeration: wrap the ginger loosely in a paper towel and place it in a perforated plastic bag or an open container in the fridge. This helps absorb excess moisture and allows airflow.
-
Freezing: for longer storage peel and slice (or grate) the ginger, then store in an airtight container or freezer bag. It freezes well and can be used straight from frozen.
-
Short-term: if you’ll be using it within a few days you can also keep it in a cool dry place outside the fridge.
Want to know how to make sushi ginger using fresh ginger? Akemi Yokoyama from Gohan London show us how:
