Drying ginger root ??

[springvalley]

I got over three pounds of very good ginger root the other day in the pig food produce I picked up at the store. I was wondering what is the bestway to store or dry it? it is way to good to throw out to the pigs, and we do use it, but have never dried it before. Thanks for your help. > Marc

[where I want to]

I both dry it and freeze it. Drying it allows me to grind into a powder and I use the frozen for "fresh." In both cases I cut it into thin slices first.

[naturelover]

I dehydrate it. I don't peel it (unless I'm making candied ginger) because the peel is important to keep - I scrub it under the tap with a bristle brush to clean it, then slice it very thin and put it in the dehydrator. It will dehydrate into very tiny, curled up pieces that are easy to grind into powder if and when needed as powder. I don't usually ever grind it into powder though as I don't cook with it often, I mostly use the dehydrated pieces for making medicinal infusions. A little pinch goes a long way.

Another thing you can do with it is to make candied ginger, which is very easy to make and will keep well preserved for years if properly stored. To make candied ginger:

http://www.americastestkitchenfeed.c...andied-ginger/

.

[earthkitty]

I dehydrate it as well, but you can plant one, too. Stick one in a pot and keep your own supply!

[whodunit]

We freeze ginger root and grate off what we need.

Works really well.

[mekasmom]

When you dehydrate it, does it burn your noses and eyes like hot peppers do? I chop them fine and stick in oil, then use the oil. I store in frige. I was always afraid to dry it because I thought it would really mess up eyes and things of everyone in the house.

[naturelover]

Originally Posted by mekasmom

When you dehydrate it, does it burn your noses and eyes like hot peppers do? I chop them fine and stick in oil, then use the oil. I store in frige. I was always afraid to dry it because I thought it would really mess up eyes and things of everyone in the house.

No. There is a slight, pleasant gingery smell while it's dehydrating, but ginger doesn't have the same kind of volotile oil molecules in it (like peppers or onions do) that escape into the air and cause burning to eyes and nose. The volotile oils in ginger are completely different.

http://en.wikipedia.org/wiki/Ginger

Chemistry

Ginger section


The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.[25] Ginger oil has been shown to prevent skin cancer in mice[26] and a study at the University of Michigan demonstrated that gingerols can kill ovarian cancer cells.[27][28][29] [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger. The chemopreventive potentials of [6]-gingerol present a promising future alternative to expensive and toxic chemotherapeutic agents.[30]

Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.[31] Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for feaguing.
Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier

[mekasmom]

thanks, nature lover

[alpacaspinner]

Ginger also keeps very well if submerged in alcohol. I peel it (though it isn't really necessary; I just think it looks better) and put it in a jar, covered with vodka or light rum; store, covered, in a kitchen cupboard. I use it like fresh. I've kept some for a couple of years this way, and it turned somewhat darker, but otherwise was fine.

[Farmfresh]

I like to grate and dehydrate, then I fill a little bottle and freeze the excess dry flakes. Keeps the flavor for a VERY long time that way.

I also have a potted ginger plant in my living room. They are pretty easy to grow and make a nice tropical house or patio plant. You can also use the ginger plant leaves shredded like an herb in recipes.

[TheMartianChick]

I have about 50 wine bottles with screw caps that I am planning to fill with ginger beer this spring. I am so jealous of your good fortune. I would definitely plant some to provide you with a lifetime supply. I have a few ginger plants in my house right now. They are quite pretty and hardy. When the weather warms up, they get moved out to the porch. They love the sunshine.

[eruehr]

Make ginger beer! It's non alcoholic home-made ginger ale and much nicer than commercial. My kids and I make several batches a year - about a pound for 5 gallons. My 9 year-old has started pestering to make another batch.

[springvalley]

Thanks All , lots of good ideas . > Marc

[MullersLaneFarm]

How perfect!

I was just googling preserving ginger root yesterday and decided today to see if I could find anything on HT.

With my google research, I found that freezing (up to 6 months) was the best way to preserve the 'fresh' bite & taste. Makes sense, as that is the way horseradish root is also.

Good to know that I can dehydrate and grind into powder, then freeze!

Thanks!