This article provides info on how to grow Ginger (Zingiber officinale) in pots, exploring the many health benefits of ginger and offering some recipe ideas to enjoy your future harvests
I’m convinced. :) I will try again this coming year.
I have a cousin who lives in Ecuador. He and his wife harvested two buckets of turmeric the day before yesterday. The first load is dried and ground - two cups. They also harvested some ginger. They grow both in abundance. Way more than they can use. They have given me some when they’re back in the States a couple times. :)
:) I grow a variety of wild tomato that is from Ecuador ( Solanum pimpinellifolium). I wonder if your cousin and his wife forage for them in the wild where they live.
I like to ferment fresh turmeric rhizomes along side ginger, black pepper and lemon slices (for flavor and vitamin c) and then add it to salads etc. I find that to be a powerful and enjoyable way to access the neuroprotective, cognitive enhancing, endurance increasing and anti-inflammatory benefits of turmeric.
I've often wondered if I could grow a ginger plant from those rhizomes but didn't look it up. It looks very easy! And same with the turmeric! I buy both regularly but I've not known how to truly enjoy them beyond steeping and mincing into certain dishes. Like Sambal Matah? Never heard of it but it looks wonderful, a cousin of pico de gallo. My goodness, all these recipes you offer are awesome! Jeweled tabbouleh? I'm positively hooked.
As usual, Gavin, this post is astoundingly generous information-wise, lovely on the eyes and full of promise. I can't thank you enough.
Turmeric is a bit more tricky (the plants need a more steadily humid and warm growing space as they are fully tropical plants) and the rhizomes take a bit more patience to get to sprout, but it is well worth the effort! You can also use the large turmeric leaves in a similar way to how they use corn leaves to make tamales down south.
Sambal Matah is really something else, I highly suggest trying to make some, such a fun and vibrant flavor for rice dishes (but I often just eat it by the spoonful as well!).
I am so glad you enjoyed the recipe sneak peaks and article as a whole.
ooOOoo lentil lasagne with chilis and ginger, sounds fantastic! Do you still do the conventional tomato based sauce? We love making ginger tea in our household too. We also like to finely dice ginger, mix with some homemade tamari, fermented hot sauce, lemon juice, diced onions, toasted sesame seeds and honey to make a fun dipping sauce and/or salad dressing we call "tangy dragon" :) It also works beautifully as a tempeh marinade.
The only way I have used ginger and tomato together in the past was with Ethiopian recipes (which turned out delicious! So I don't know why I have not explored other tomato/ginger recipes since then). Have you ever made Ethiopian food before?
I’m convinced. :) I will try again this coming year.
I have a cousin who lives in Ecuador. He and his wife harvested two buckets of turmeric the day before yesterday. The first load is dried and ground - two cups. They also harvested some ginger. They grow both in abundance. Way more than they can use. They have given me some when they’re back in the States a couple times. :)
:) I grow a variety of wild tomato that is from Ecuador ( Solanum pimpinellifolium). I wonder if your cousin and his wife forage for them in the wild where they live.
I like to ferment fresh turmeric rhizomes along side ginger, black pepper and lemon slices (for flavor and vitamin c) and then add it to salads etc. I find that to be a powerful and enjoyable way to access the neuroprotective, cognitive enhancing, endurance increasing and anti-inflammatory benefits of turmeric.
Here is a recipe that your cousin may be able to use to preserve some of their harvest: https://www.facebook.com/recipesforreciprocity/posts/pfbid0YzXf1Kt8idHFYzyfhFkNjVWHHVt3FzSUFrjkmQfs1wk55ybYV88Z51HgQdfEYLr1l
I've often wondered if I could grow a ginger plant from those rhizomes but didn't look it up. It looks very easy! And same with the turmeric! I buy both regularly but I've not known how to truly enjoy them beyond steeping and mincing into certain dishes. Like Sambal Matah? Never heard of it but it looks wonderful, a cousin of pico de gallo. My goodness, all these recipes you offer are awesome! Jeweled tabbouleh? I'm positively hooked.
As usual, Gavin, this post is astoundingly generous information-wise, lovely on the eyes and full of promise. I can't thank you enough.
Hey Pearl,
Turmeric is a bit more tricky (the plants need a more steadily humid and warm growing space as they are fully tropical plants) and the rhizomes take a bit more patience to get to sprout, but it is well worth the effort! You can also use the large turmeric leaves in a similar way to how they use corn leaves to make tamales down south.
Sambal Matah is really something else, I highly suggest trying to make some, such a fun and vibrant flavor for rice dishes (but I often just eat it by the spoonful as well!).
I am so glad you enjoyed the recipe sneak peaks and article as a whole.
Thanks for the nice comment :)
wow how beautiful and healing ginger is! ♥️ , I love it, and what beautiful food, pictures and wisdom 🙏🏽
thank you 🐒
You are most welcome! What is your favorite way to enjoy ginger in the kitchen? :)
sometimes I just cut it small and make a tea, or slices in stirfry or lentil lasagne for a pop with some chillies x
ooOOoo lentil lasagne with chilis and ginger, sounds fantastic! Do you still do the conventional tomato based sauce? We love making ginger tea in our household too. We also like to finely dice ginger, mix with some homemade tamari, fermented hot sauce, lemon juice, diced onions, toasted sesame seeds and honey to make a fun dipping sauce and/or salad dressing we call "tangy dragon" :) It also works beautifully as a tempeh marinade.
yes conventional sauce with our tomatoes if possible otherwise tinned. Tangy dragon sounds superb mmm
very cool, I am gonna try that :)
The only way I have used ginger and tomato together in the past was with Ethiopian recipes (which turned out delicious! So I don't know why I have not explored other tomato/ginger recipes since then). Have you ever made Ethiopian food before?
thanks for the inspiration :)