Updated September 2026

Today’s tip about fresh ginger root is from Chef Johnny Gnall:

Ginger is a terrific flavor, adding exotic sweet and floral notes and a spicy kick to any number of cuisines and recipes. It is equally adaptable to sweet and savory foods.

In your kitchen, is the ginger always powdered in a shaker jar? Or do you head to the produce aisle for a piece of fresh ginger root?

Dried ginger has its place, but doesn’t hold a candle to the vibrant flavors of raw, fresh ginger.

From Vietnamese spring rolls to slow-cooked stews with braised pork and big hunks of raw ginger (not to mention, pickled ginger with sushi), the root is where it’s at.

Using dried ginger instead in the spring roll would be just too sharp; and in the stew it would not have the roundness it needs to develop.

Below:

> Honey-ginger carrots recipe.

> More ways to use fresh ginger.

> How to store ginger root.

> Ginger health benefits.
 
 
1. HONEY-GINGER CARROTS RECIPE

To start you off, here’s a delicious recipe for honey ginger carrots. If you have kids, try baby carrots and serve them like sweet little chicken fingers. We promise they will get gobbled up.

You can substitute conventional carrots, sliced to your desired size.

The touch of lavender does make a difference. You can substitute dried lavender for the fresh, but Chef Johnny grows his own.

If you purchase loose fresh or dried lavender, be sure that it’s for culinary use (i.e., not sprayed with pesticides).

Ingredients

• 1 bunch of baby carrots, peeled or scrubbed
• 2 tablespoons of butter
• 4 tablespoons of honey
• 2 tablespoons of grated or minced ginger
• Optional: 1 tablespoon fresh lavender
• 1 small bunch of parsley, chopped
• Salt and freshly ground pepper to taste

 
Preparation

1. BLANCH the carrots until fork tender but not soft; plunge into an ice bath to stop the cooking process. Set aside to dry in a colander or on paper towels.

2. MELT the butter in a sauté pan over medium-high heat, until it begins to brown. Reduce the heat to medium and add the ginger. Cook for about a minute, stirring occasionally.

3. REDUCE the heat a bit more and add the honey, then the carrots, stirring continuously. If things get dry, reduce the heat and add a touch of butter or a very small amount of water.

4. Once the carrots are coated and the water has evaporated, remove from heat and transfer to a dish. Toss in the chopped parsley and lavender. Then chow down.

[1] Fresh ginger root. Photo by Jan Schöne | SXC.

[2] Honey-ginger baby carrots. The recipe is below (photo © The Nibble).

[3] A basket of freshly-picked lavender (photo © Ines Iachelini | Unsplash).

That ginger root has many uses; here are just a few.

• Grate some into your salad dressing.
• Make more stir-fries: Ginger is equally at home with meat, poultry, tofu and vegetables.
• Drop some sliced ginger into salad oil or cooking oil to infuse.
• Use as a garnish: Add grated or minced atop chicken, soup, vegetables, and—of course—any Asian-inspired dishes.
• Make your own pickled ginger (recipe).
• Add a slice or two to a cup of green or white tea; or simply enjoy the fresh root infused into boiling water.

When we have leftover ginger root, we often slice and pickle it. Pickling is easy, and in just an hour you can have a garnish for burgers, seafood, sandwiches, and salads.

Here’s how to make it.
 
 
3. HOW TO STORE GINGER ROOT

Fridge. Wrap the ginger in a paper towel, then place it in a plastic storage bag. It should stay fresh in the crisper drawer for up to three weeks.

Freezer. If you’re not going to use the ginger soon, freeze it.

• We peel and freeze slices that quickly defrost (or, just pop the frozen slices into the dish you’re cooking).
• Another option is to peel and grate the root with a Microplane grater. Set a sheet of plastic wrap on the counter and spoon the ginger in a vertical line. Roll up the plastic, twist the ends and freeze. When you want some ginger, unwrap the plastic and break off a chunk. It defrosts quickly.

 

[5] Dice it, slice it, mince it, grate it (photo © Supherb Farms).
 
 
4. GINGER HEALTH BENEFITS

Native to Southeast Asia, ginger has been used for more than 5,000 years in Chinese medicine.

The oils in fresh ginger cause the stomach to produce more digestive enzymes, which help to neutralize stomach acids and relieve diarrhea, heartburn, nausea and stomach cramps. Slices of fresh ginger in hot water make a very soothing ginger tea that clears the sinuses as well.

Ginger has also been shown to help in blood circulation and anti-clotting, as well as lower cholesterol levels. It may also be an anti-carcinogen and provide relief from migraine headaches.

The ginger plant, Zingiber officinale, produces a rhizome—a horizontal, underground stem that is edible.

The ginger plant, Zingiber officinale, is a rhizome, a plant with a horizontal, often underground, stem that is edible (although the leaves are often eaten as well, used as herbs or wrappers).

While we call it a root, it’s actually a stem.

Here’s more on the healthfulness of ginger, one of the seven highest antioxidant spices.
 

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