Ginger blues: Understanding and storing your winter spice

Bluing in ginger may not necessarily mean that the vegetable is spoiled. Take a close look at the rhizome. Other factors, not the bluing itself, determine ginger's suitability for consumption.

Ginger, an excellent ingredient for fall and winter teas, is a natural immune booster, warming agent, and aromatic spice. It should be a staple in your diet during times of increased illness. However, there's a catch: how do you store this remarkable root to enjoy its full benefits for as long as possible? And what should you do when ginger turns blue?

Ginger bluing is a natural process that occurs after the rhizome is cut and exposed to oxygen. The oxidation of chemical compounds in ginger and storing it at too low a temperature are the main causes of this colour change. Although bluing usually appears after prolonged storage, it does not significantly affect ginger's quality, taste, or nutritional value.

This phenomenon usually affects the outer part of the rhizome, while its interior generally remains fresh and aromatic. Before consuming ginger, it's important to check for any signs of mold or spoilage. If so, it’s best to discard it. If the bluing is minimal and the ginger does not show signs of mold, it can be safely consumed.

Firstly, remember that ginger should be stored as a whole piece, not divided into smaller parts. The rhizome should be firm and plump, with smooth, light skin free of wrinkles, bruises, or signs of spoilage (such as rot or mould). High-quality ginger also emits a pleasant fragrance.

Fresh ginger should be stored in the refrigerator to stay fresh for a few weeks. It's best to wrap the root in a paper towel and placing it in a slightly unsealed plastic bag is best. This allows the towel to absorb excess moisture, preventing the vegetable from spoiling more quickly. It's important to know that ginger can also be frozen; in low temperatures, it will remain fresh for several months.