Ginger has a deep long connection to Australia. We used to be one of the major growers in the world during my grandmother’s time and we consumed a lot. Mostly in the form of ginger beer (both alcoholic and non-alcoholic) and as a treat, glassie or chocolate ginger. Tastes have changed, I believe, because the manufactures got slack adding too much sugar and reducing the heat in the drinks and using the wrong (ie cheaper) aged ginger in the chocolate. A good ginger experience is all about the tasty heat without strong sweetness. With local organic farmers support I think there is a consumer revival of ginger not just in an Asian dish but as a taste experience all on its own if it has been well grown.
So much is written on the health benefits of ginger and yet consumption has dropped. I think it is particularly useful balancing out our western diets and we are seeing a revival of ginger in two areas. Smart chefs are using it to deepen and broaden their dishes taste profiles (its often one of those secret ingredients). The other area growing fast is in combination with Turmeric often consumed raw for its health benefits.
Most ginger you buy today has been harvested when the foliage starts to die back in April- June which is fine for general cooking and juicing however early and late harvested ginger have quite different tastes, textures and medicinal properties.
Young ginger (often sold with some of the green stalk) is used raw in salads, cooking and in sweets. It has a mild to mid heat and no strandie fibre. It is harvested Feb to May and needs refrigeration.
Old ginger is harvested July-Sept or is mother stock from planting (18 months). It has the strongest heat and broadest taste. Used in cooking like Bay leaves and for brewing. The juice will knock your Sox off and clear the pipes.
Ginger ready for harvest 2018
Ginger crop recovered well from the wild turkeys having a feast in 2021.
