Ginger 100g - Certified Organic

Certified organic fresh ginger. Pungent, warming and so much brighter than the dried stuff.

Ginger loves the warm, humid Northern Rivers climate, and it's a staple in our kitchen all year round.

I keep a piece in the kitchen at all times. It goes into teas, stir fries, curries and even baking.

In the kitchen

• Sliced into hot water with lemon and honey
• Grated into stir fries, soups and dressings
• Blended into curries and marinades
• Juiced with carrot and orange

How to prepare

Scrape the skin off with the edge of a teaspoon. Grate or slice it, or freeze it whole and grate from frozen.

Spring recipe: Ginger, lemon and honey tonic

Slice a thumb of ginger and steep in hot water with lemon slices for five minutes. Stir in local honey. Lovely warm in the morning, or chilled with mint over ice on a warm afternoon.

How to store

Keep it unpeeled in a container in the fridge. It also freezes well, and you can grate it straight from the freezer.

Sold in 100g portions.