Fresh Red Ginger Young Ginger

The ginger that can be grown in the continental United States is picked earlier, about 5-8 months into the rhizome's development (referred to as Baby Ginger or young ginger). Ginger baby is yummy! While neither hot nor overbearing, it has the distinctive bite of ginger. Young ginger has a milder, sweeter flavor, and as it ages, it becomes hotter. It's not even strong enough to consume uncooked. The entire root freezes well and may be grated into soups and stews all winter long. Pickles, syrups (think cocktails), fast stir-fries, or preserved foods like fermented gingered carrots and Korean kimchee work well with the delicate flavor and texture. Numerous ailments, such as cancer, atherosclerosis, inflammatory diseases, vomiting, rubella, atherosclerosis, TB, and growth problems, can be treated with red ginger.