I have a couple of dishes that I love fresh ginger in.

This one is a glaze for salmon and my hubby really likes it.

1/4 c fresh orange juice (I also add some grated peel)
1 tbsp. fresh ground ginger
1 tbsp. soya sauce
1 tsp honey
1/4 tsp sesame oil

Combine all together. Let stand for half an hour, or heat for 1 minute in a microwave to combine flavors. Spoon over cooked salmon and serve.
The second one is for a mango salsa. This can be increased accordingly. We love it with pork.

1 mango, peeled and diced
1 pear, peeled and diced
1 apple or peach, peeled and diced
1 small red onion, peeled and diced
2 Tbsp brown sugar
2 Tbsp lemon juice
2 Tbsp fresh grated ginger
1 tsp sesame oil

Combine all ingredients together. Refrigerate for at least an hour to let flavors combine.

I like to add fresh grated ginger to green tea and honey. I also like to add a tbsp. of grated ginger and a slice lemon to a pitcher of water, chill and serve in the summer. Really refreshing.

When lucky enuf to get fresh albacore this is my very favorite. Leftovers?! Better than candy.

*** Teriyaki Marinade for Albacore

1/3 cup sugar
2/3 cup soy sauce
1/4 cup miran (or med. sweet sherry)
1 cup water
2 cloves garlic, smashed
1 tbsp. ginger root, grated

Combine all; marinate albacore steaks 1-3 hrs. at room temp. Makes enough for 6 steaks.

1" thick = 3 hrs. in marinade

I omitted the sherry - results not satisfactory.

Don't be afraid to plant ginger because it is invasive - it grows fairly slowly and is easy to dig up. You would have to have a tiny yard to worry about ginger being invasive - I can eat it faster than it can grow, and it is an attractive plant. I love the flowers because they are so fragrant.

If you have neighbors who have invasive ginger growing in their yards, perhaps they can give you some.

I go through a lot of ginger root (and just used up the last that I have today), and I use it whenever I make Tom Yom soup. To the soup I add Kaffir lime, lemongrass, and Yuzu juice, all of which I get from my back yard. I grow Kaffir lime and Yuzu in large wooden planters, but I grow the lemongrass in the ground. Right now it is still too hot to enjoy soup, but I made it anyway and included a Habanero chili in the batch that I made. I also use garlic in the soup, and garlic is a good accompaniment to ginger in many dishes.

I also use ginger root in Indian dishes, especially garbanzo and lentil stews.

Lovely in stir frys. Delicious with rhubarb either in a pudding or cake. Wonderful in marmalade.

Thanks for all the ideas! I'll bundle up and get onto the farmers market. Lars, I'm in the process of redesigning my garden due to the loss of a huge tree. In the process, I'll see if there will be room for ginger. I've had them, and they are beautiful. Might have to lose some bromeliads. I know I can plant the roots I buy so getting plants isn't much of a problem.

Thanks so much! Any more ideas on how to use it? I'm thinking savory, but Islay proposes some really good sweets!

Go to a Chinese store. You can find young ginger and old ginger. Try them out and see which you like more.

1. For upset stomach - boil sliced old ginger in Coca cola, and drink 1/2 a cup.

2. For dipping sauce, for pot sticker or tempura - boil sliced young ginger in balsamic vinegar, add a few drops of sesame oil, and some scallions and turn off fire.

3. For hamburger - Pickle chopped young ginger and onion in balsamic. Use as relish on the beef patty.

dcarch

This post was edited by dcarch on Sat, Nov 29, 14 at 8:19

I made ginger snaps this week that used ground ginger, candied ginger and fresh grated ginger...sooooo good!

A couple ginger knobs are in my crisper drawer year round.
Use it in so many things. A bit in my morning veg juice.
I buy extra bags of cranberries to freeze and cook a bag with lots of grated ginger, cool and puree with fresh citrus...i have a bag of limes now. Freeze in ice cube trays and add to seltzer.

Grated into soy, toasted sesame oil, splash of ac vinegar, bit of maple syrup, green onions for a dipping sauce. Add a spoon of nut butter and chopped cilantro for rice noodles.
With a half a habanero...yum.

OK. I googled how to cook with fresh ginger. Got to a site that says here's how you peel it. Got it. Then, cut it into coins and then slice and crosscut. Well, I can ask Mama San, but I think they cut it into coins, and then THINLY slice it and may cross cut it once. I purchased nearly 1.5 lb of ginger so I can experiment. A couple of the nicer hands already have sprouts. Some will go in the ground!! I've had grated ginger a lot, and it never impressed me until I had the flounder dish. I need to experiment, knowing that different recipes need different techniques.

Thanks to everyone who has contributed. I'm excited because I'm adding a healthy ingredient, no (?) calories and it makes food delicious. Can't beat it! I have acid reflux so can't eat hot stuff, but I love strong flavors. The ginger provides that.

FWIW, ginger is easy to grow in a pot ; culinary ginger is a much smaller plant than the flowering/ornamental types.