Freeze it, eh? Hm. Maybe worth a try. I usually keep a fresh rhizome in the
butter shelf, since it's sorta humidity controlled. But then, so's my veggie
drawer, so it's not too much a problem. Ginger keeps for a long time,
actually...
"Zsarnok" <zsar@nok.earth.link.net> wrote in message
news:aBgsb.22016$Oo4.14775@newsread1.news.atl.earthlink.net...
> Sound practical. Tried keeping ginger but it rots. You can freeze it
> and shave off what you need, or grate it. But I've had my ginger thrown
> away by helpful people who apparently thought it looked bad.
>
> Zsarnok
>
> Rhyanon wrote:
>
> > I buy this Asian ginger candy, it's a sort of weird, gummy - like
> > consistency of sugar and ginger. I melt them into teas, and stir fry
dishes.
> >
> > "Zsarnok" <zsar@nok.earth.link.net> wrote in message
> > news:CcPrb.21468$9M3.3016@newsread2.news.atl.earthlink.net...
> >
> >>I put a bit of candied ginger in the mulled cider and it took away the
> >>bite from the other spices. I've developed a real appreciation for that
> >>spice.
> >>
> >>Zsarnok
> >>
> >>Rhyanon wrote:
> >>
> >>
> >>>I cut them into what's called "supremes" of grapefruit -- basically
it's
> >>>sectioning it without the skin, pith, or peel using a terribly sharp
> >
> > knife.
> >
> >>>Then sweeten with a skosh of honey and a dab of ginger.
> >>
> >
> >
>
>
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