In Season: Ginger & Turmeric

The most commonly used portion of ginger and turmeric is the knobby rhizome that grows underground. Like potatoes and garlic, ginger and turmeric are not grown from seed but instead are propagated from cuttings of the rhizome. Home gardeners, even in our cold climate, can grow them in containers and move them indoors when temps dip below 50 degrees Fahrenheit. The result is a fresh, more mild version of these dried spices found in many kitchen cabinets.

Ginger
Wisconsin farmers who grow fresh ginger are actually growing baby ginger. Even when plants are started in late February and kept toasty in a greenhouse, ginger doesn’t have enough warm growing season in Wisconsin to reach full maturity. The largest difference between Wisconsin-grown ginger and the type you find in the grocery store is that baby ginger has a more tender flesh and thin skin, making it more perishable.

Fresh ginger can be used in sweet or savory applications and many times is paired with vegetables, used in candies and beverages, or pickled. If substituting fresh ginger for dried, ground ginger in a recipe, use a ratio of six to one since the ground version is more concentrated than fresh. Either will bring a spicy, yet sweet, kick to any dish or beverage. In addition, research has shown that ginger may be helpful for nausea relief and encourage efficient digestion—medicinal uses of ginger, however, have not been approved by the US Food and Drug Administration.

Turmeric
Like its cousin ginger, turmeric is also a heat-loving rhizome native to Southeast Asia that has made its way into some midwestern farms and gardens. Turmeric can be used fresh or boiled in water then dried, resulting in a deep orange-yellow powder with earthy, bitter notes. If you’re fortunate enough to find fresh turmeric, be aware that it is less potent than the dried spice and if substituting fresh for dried in a recipe, use about four times as much. Also note that turmeric will stain just about anything, from your cutting board to your hands, so make sure to wear gloves.

Turmeric is common in Indian and South Asian cuisine, especially in curries, adding nutrition as well as vibrant color and flavor. It has a long history of medicinal uses thanks to its antioxidant and anti-inflammatory properties. More recently, turmeric has become a popular dietary supplement to promote health and mental well-being in more areas of the globe, but incorporating it into your diet is certainly a more delicious way to reap these benefits.