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Wild ginger is here! 🤠 This foraged root is bursting with flavor - zippy ginger and lemony citrus dominate and are complimented by Floral and earthy undertones! 😍 So good!
The aroma is so irresistible you've got to give it a try! Everyone I've shown so far is blown away by the sensational flavor.
Just let me know if you'd like to try some or have some foraged!
Wild Ginger Root (Asarum spp.)
Recipe adapted from apothecarysgarden.com:
Candied Wild Ginger
- 1.5 cup granulated sugar
- 2.5 cups water
- 50 grams dried Wild Ginger broken into 1/2″ to 2″ pieces.
- Extra sugar for coating when done.
- Bring the water to a boil,
- Give your dry Wild Ginger a quick but thorough scrub in cold water.
- Add Wild Ginger pieces to boiling water, cover and simmer for 20 minutes.
- Stir in sugar till dissolved and simmer for another 15 minutes.
- Set aside to cool down to room temperature
- Once cooled, put it in a jar and let it sit for 2 days in a covered non metallic jar.
- Drain all the liquid and let the Wild Ginger pieces stand in a colander till they stop dripping.
- Take 1 cup of sugar for each 50 grams of original dried Wild Ginger, mix the sugar and Ginger in a bowl till the ginger no longer picks up sugar granules.
- ( I often let the moist Wild Ginger sit for a few hours in the sugar.)
- When you are ready, put your candied Wild Ginger loosely into a well sealed glass or ceramic jar to keep for future use