How to crystallise organic ginger root for cookery and cures.

This year we grew ginger root in our greenhouse for the first time, it made  metre high lily type stems. I started it inside the house in a glass of water and moved it to a home-made pallet wood planter in April. The root I used was  an organic ginger from China similar to the one below. It seems to be the kind which is easiest to grow in our climate here in Normandie. The leaves have now died back and I will shortly be digging it up and investigating the possibility of breaking off a section of root for use. The rest should, if protected well from the Winter frosts, shoot up again in the Spring.

 

Take a large, plump ginger root, cut or break it into pieces, peel and chop into approximately 1 to 1½ cm (¾") lengths.

Place in a heavy-bottomed pan, cover with water and bring to the boil and partially cover with a lid.

Continue to boil for approximately one hour, adding a little water as necessary to keep the ginger covered. It is cooked when the ginger is softened but still slightly al dente.

 

  

Drain and weigh the cooked ginger and return it to the saucepan with an equal amount of raw cane sugar and 2 tablespoons of water.  Stir gently to allow the sugar to dissolve.

  

 
Bring to the boil.

   

Stirring constantly with a wooden spoon, simmer for about 20 minutes until the ginger becomes translucent and the syrup thickens. 

At this point, you should begin to stir vigorously as the syrup begins to lose all its liquid content and within seconds becomes crystalline. 

The excess sugar, can be used to add flavour to gingerbreads, cakes, biscuits, puddings and crumbles.

 



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“Let food be thy medicine and medicine be thy food”, Hippocrates, aka the Father of Western Medicine 460 BC to circa 370 BC)

In the spirit of Hippocrates, crystallised ginger is the traditional, safe and effective treatment for nausea, such as experienced in bouts of flu, travel and morning sickness. It stores well in a box or a jar. Just pop one in your mouth and chew or suck, when feeling queasy.  

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Now if you'd like to sit back and watch my film on how to grow ginger in a cold climate:
 




I'll wish you bon appétit and hope to see you next time, Sue 

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