05-05-2007, 05:26 AM
Unfortunately, the invasive gingers (kahili, white and yellow) aren't the edible ones. The white ginger is very fragrant and seems a tiny bit less aggressive than the kahili, at least up here at higher elevations.
The young edible ginger that Carey describes is what my aunt used to make pickled ginger, like the garnish served with sushi. It's not fibrous like what's usually sold in markets, so it's more pleasant to eat.
For tea, you can just pour hot water over a crushed piece of corm, or you can add a crushed piece to green tea. You crush it with the broad side of a kitchen knife, like you would a clove of garlic. It's probably not worth using the tender baby ginger for this. To me, that's like cooking a Mau'i onion.
So Carey, you can start an edibile ginger from the corm of a young ginger? That sounds too easy!
Edited by - Les C on 05/05/2007 09:28:49
The young edible ginger that Carey describes is what my aunt used to make pickled ginger, like the garnish served with sushi. It's not fibrous like what's usually sold in markets, so it's more pleasant to eat.
For tea, you can just pour hot water over a crushed piece of corm, or you can add a crushed piece to green tea. You crush it with the broad side of a kitchen knife, like you would a clove of garlic. It's probably not worth using the tender baby ginger for this. To me, that's like cooking a Mau'i onion.
So Carey, you can start an edibile ginger from the corm of a young ginger? That sounds too easy!
Edited by - Les C on 05/05/2007 09:28:49