Ginger root | CUESA

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Ginger root

Native to tropical India and common to Asian cuisine, ginger root is often used as a spice or condiment. The knobby “root” is actually a rhizome, or an underground stem, of the plant Zingiber officinale, which has reed-like shoots and white and pink flowers. It is in the same family (Zingiberaceae) as cardamon, turmeric, and galangal. Ginger is noted to have numerous medicinal properties, such as stimulating digestion, alleviating cold symptoms and nausea, and boosting circulation. When buying ginger root, look for firm, clean knobs that are free of discoloration or mold. Fresh ginger root can be candied, steeped in hot water as a tea, or sliced thinly and pickled for use as a condiment. With a distinctive flavor that is both fresh and pungently peppery, it is often grated or juiced to season stir-fries, salads, desserts, and marinades.

In Season

August, September, October, November

Recipes with Ginger root

ROASTED MUSHROOM AND YUBA SALAD

Roasted Mushroom and Yuba Salad

Leslie Peng, The Slanted Door, featuring Hodo Soy

Fresh Raspberry Tart with Lemon Ginger Quark

Trace Leighton of Origen: a farm to fork restaurant*

Chunky Pork Chop and Leafy Green Soup

Chue’s Farm.

Cocktail: Raspberry Summer

Erick Castro, Bourbon & Branch.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »