Pick once the plant has blossomed, usually about 10-12 months. Choose robust, firm roots with a spicy fragrance and smooth skin. Ginger root should not be cracked or withered.
Thoroughly wash to remove andy dirt, bacteria, or fungi, will remain good to eat for about 3-4 months.
Ginger root is low in fat, low in sodium, and cholesterol free. Contains vitamin C, magnesium, and potassium.
