Ginger

Fresh ginger root brings warm, spicy heat to teas, stir-fries, and baking. We grow ours without synthetic pesticides in Lineville, Alabama and pick at peak ripeness. It's long valued for aiding digestion and easing nausea. Sold fresh through local Alabama delivery, farm pickup, and our farmers-market stand.

• Grown in: Lineville, Alabama (no synthetic pesticides)
• Freshness: Harvested at peak and sold fresh
• Availability: Seasonal - local Alabama delivery & pickup
• Storage: Refrigerate and enjoy fresh
• Why it's good: Nutrient-dense and picked at peak freshness

• Storage: Unpeeled in the crisper, or frozen whole - freezing suits it unusually well
• Shelf life: 2 to 3 weeks refrigerated unpeeled; months frozen
• Washing: Scrub before use. Young, thin-skinned ginger does not need peeling at all.
• Using: Grated on a microplane for heat and juice, sliced in coins for a gentler infusion. Add it early for warmth, late for bite.

Should I freeze it?
Yes - ginger is one of the few things that is arguably better frozen. It grates straight from the freezer into a fine fluff with no stringiness and no peeling, and it keeps for months. There is no reason to let a knob shrivel in the drawer.

Do I have to peel it?
Only if the skin is thick and papery. Freshly dug ginger has thin, pale skin you can leave on or rub off with a spoon. The fibrous mature stuff is worth peeling for texture, not flavour.

Why is fresh so different from ground?
Different compounds. Fresh ginger's heat is gingerol, which is bright and sharp; drying converts much of it to shogaol, which is more pungent and less lively. They are not substitutes for each other in the same dish.