Ginger Root

Perfers warm, humid climate in partial sun.


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.

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