Ginger is Herb of the Year for 2023, writes columnist Donna Frawley

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Ginger samples

Ginger salad

Ginger rice

Ginger broil

Ginger dish

Ginger pork

Donna Frawley

Ginger, whose botanical name is Zingiber officinale, has been designated the Herb of the Year for 2023.

This ancient rhizome has been grown for over 4,000 years, mostly in the Orient. Ginger is in the family Zingiberaceae, which also includes turmeric, cardamom and galangal (a more citrusy-flavored cousin of ginger).

Ginger was one of the earliest spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans.

Wild ginger is a distant relative but has a similar flavor. Its botanical name is Asarum canadense. Other Names: Snakeroot, Canadian Wild Ginger, Ginger Root, Indian Ginger and False Coltsfoot.

Caution: Health Canada is advising consumers not to use products containing aristolochic acid, a toxin naturally occurring in wild ginger that can cause cancer, mutations in human cells, and end-stage kidney failure.

The first written record of ginger was recorded in China. It is said that Confucius ate ginger with every meal. In 406 AD, a monk wrote that ginger was grown in pots and carried on Chinese ships to prevent scurvy. Ginger was introduced to the Mediterranean region by the Arabs.

In 150 AD, it was noted that ginger was produced in Ceylon (Sri Lanka). Raw and preserved ginger were imported during the Middle Ages into Europe, where it was described in the official pharmacopeias of several countries. In 14th-century England, a pound of ginger cost as much as a sheep.

Ginger thrives in zones 7 and higher. If you live in zones 6 or below, you may want to consider growing ginger in containers so that you can move the pots inside or under cover when temperatures go below 50° F. You can get a start by buying whole fresh ginger rhizomes from the grocery store.

Ginger grows in very hot and humid parts of the world. It prefers warmth and partial shade. It needs mildly acidic soils for healthy growth of rhizomes, with a pH between 5.5-6.5.

Grow ginger in well-draining soil that has been fed with fertilizer. Add plenty of rotted manure or compost before putting your rhizome in the ground. If you plant ginger in pots, use a fertilizer created for container plants.

Ginger likes soil rich in organic matter and temperatures between 68-86° F. Choose rhizomes that have or have started to develop growth buds. You can cut the ginger in sections as long as each section has at least one growth bud.

Soak the ginger rhizomes in water overnight before planting. Plant the pieces directly into the soil or pot about two inches deep with the eye bud pointed up, and water them well.

Keep the soil moist and allow the rhizome to get some indirect sunlight. Once the ginger starts to grow and shoots out of the soil, which should happen in two to three weeks, add mulch around the plant.

Ginger grows well in pots, and the benefit is that you can move the pots indoors when it gets cold. Make sure you use a container that allows at least three inches of soil around the rhizome. If you use large containers, you can plant multiple rhizomes in one container.

For best results, grow ginger in large pots in an area with filtered sunlight and an ambient temperature of around 75-85° F. Be sure to water and feed regularly. Use a general liquid fertilizer every three weeks in the summer. When the weather is cool, fertilize once a month. Water regularly, but not so much that the soil gets waterlogged. If the ground is too wet, you risk root rot. In sweltering weather, mist the ginger leaves with water to mimic the humid environment where it usually grows.

After about seven months or more, your ginger will be ready to be pulled from the soil. You can wait until the plant dies back in late fall, but if you’re not that patient, check the size of the rhizome and pull the plant while it's still green.

Store ginger unpeeled in a plastic bag. Press all the air out of the bag and put it in your vegetable drawer. If you have sliced your ginger, wrap it in a paper towel before putting it in the bag.

If you don't want to grow your own ginger, it comes in four forms in the store: fresh, paste (ground fresh ginger in a tube), dried then ground, and crystallized (sliced and cooked in a sugar syrup). Nibbling on crystallized ginger relieves nausea and motion sickness.

JAPANESE RESTAURANT-STYLE SALAD DRESSING

1/2 cup minced onion

1/2 cup peanut oil

1/3 cup rice wine vinegar

2 tablespoons water

2 tablespoons minced fresh ginger root

2 tablespoons minced celery

2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons white sugar

2 teaspoons lemon juice

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

8 cups Spring Mix greens

1/2 cup shredded carrots

1/2 cup parsley, minced

In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper. Blend on high speed for about 30 seconds or until all the ingredients are well-pureed. In a large bowl, mix greens, carrots, and parsley. Put in individual bowls and drizzle on dressing. Leftover dressing will keep in the refrigerator for two to four weeks.

MANGO GINGER RICE

2 tablespoons canola oil

1/4 cup chopped dried mango or other dried fruit

2 teaspoons minced fresh ginger root

1 cup uncooked jasmine rice

2 cups water

1/2 teaspoon salt

1/4 cup chopped green onions

1 tablespoon chopped fresh tarragon

2 tablespoons chopped fresh cilantro

Heat oil in a saucepan over medium-low heat. Sauté mango and ginger until fragrant, two to three minutes. Add rice and sauté, stirring often, until rice appears translucent, about five minutes. Pour in water and salt; bring to a boil. Reduce heat and cover; cook until water is absorbed, about 15 to 20 minutes.

Transfer hot rice to a serving dish and top with green onions, tarragon, and cilantro. Serve with pork chops or chicken filets.

MARINATED PORK MEDALLIONS with a GINGER-APPLE COMPOTE

2 cups balsamic vinegar

2 tablespoons minced garlic

1 tablespoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 cup olive oil

1 pork tenderloin, cut into 2-inch pieces or 6 one-inch pork loin chops

1/2 cup butter

1/4 cup brown sugar

1 apple, thinly sliced

1/4 cup dried craisins

1 tablespoon minced fresh ginger root

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Puree the balsamic vinegar, garlic, thyme, and rosemary in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade and shake off excess. Discard the remaining marinade. Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 ° F. OR Cook under the broiler in your oven.Preheat broiler. Adjust rack to six inches away from broiler. Put meat on a broiler pan and set under broiler for five minutes, then turn over and broil four to five minutes longer.

Once cooked, remove from heat, cover with aluminum foil, and allow to rest for five to 10 minutes. Slice tenderloin.

While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, craisins, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about five minutes. Serve the sliced pork topped with the apple compote.

GINGER STICKS

(This is a nice breakfast bread, served with coffee or tea)

2 packages active dry yeast

2/3 cup warm water (105°–115° F.)

1 cup warm milk (105°–115° F.)

1/2 cup sugar

1 1/2 teaspoons salt

1/4 cup soft butter

2 eggs

5–6 cups flour

1/4 cup finely chopped crystallized ginger

1 teaspoon cinnamon

Cooking oil

1 egg white, beaten

6 tablespoons sugar

In a large bowl sprinkle in yeast and pour in water. Stir until yeast is dissolved. Add warm milk, sugar, salt, butter, the 2 eggs and 3 cups flour. Beat with electric mixer on low speed until smooth (about 1 minute). Add ginger and cinnamon and turn up beater to medium and beat for two to three minutes (until thick and elastic). Scrape sides of bowl occasionally.

Stir in remaining flour gradually with a wooden spoon. Use just enough flour to make a soft dough which leaves the sides of the bowl. Turn out onto a floured board (adding more flour if needed) and knead for five to 10 minutes until dough is smooth and elastic. Cover and let the dough rest on the board for 20 minutes.

Punch down. Divide dough into two equal parts. Roll each part into a 9 x 12" rectangle on a lightly greased board. Cut the long side into 12 one-inch strips. Cut each strip in half crosswise. Twist each strip and place close together in two greased 9" x 13" pans. Brush surface of dough with oil. Cover pans loosely with plastic wrap. Refrigerate for two to 24 hours.

When ready to bake, remove from refrigerator, uncover and let stand on counter 20 minutes while you preheat the oven to 375° F. Brush with beaten egg white and sprinkle with pearl sugar just before baking. Bake for 20 to 25 minutes or until done on the lower oven rack. Remove from pans and cool on wire racks.

OATMEAL COOKIES WITH GINGER, ALMONDS & DRIED TART CHERRIES

1 cup unsalted butter, melted and cooled1 1/2 cups brown sugar, packed2 eggs1 teaspoon vanilla extract1 1/2 cups unbleached flour

1 teaspoon baking powder1 teaspoon salt

3 cups quick-cooking oatmeal1 cup dried tart cherries

1/2 cup Crystallized Ginger 1/2 cup sliced almonds

Preheat oven to 325°F. Line cookie sheets with parchment paper.

In a large mixing bowl, whisk together melted butter and brown sugar. Stir in eggs, one at a time, beating well after each addition, then stir in vanilla and set aside.

In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture, oatmeal, dried cherries, crystallized ginger chips, and sliced almonds all at once to butter mixture, then stir just until mixture comes together to form dough.

Turn dough out onto a floured surface. With a dough cutter or a knife, divide into thirds. Cut each third into a dozen pieces. (Pieces need not be any particular shape, but cutting dough is faster than spooning it). Arrange pieces two inches apart on parchment-lined baking sheets and bake 12-14 minutes, or until golden brown. Makes three dozen large cookies.

PUMPKIN MUFFINS

(Great breakfast muffin served with that first cup of coffee or tea.)

1 1/2 cups flour

1/8 teaspoon cloves

1/2 cup sugar

1/2 cup milk

2 teaspoon baking powder

1/2 cup canned pumpkin

1/2 teaspoon salt

1/4 cup butter or margarine, melted

1/2 teaspoon cinnamon

1 egg

1/2 teaspoon nutmeg

1/2 cup raisins

1/2 teaspoon ground ginger

Heat oven to 400° F. Grease bottoms of 12 medium muffin cups (I use paper liners and spray the bottoms with no-stick cooking spray.)

Mix all ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Sprinkle 1/4 teaspoon sugar over batter in each cup. Bake 18 to 20 minutes. Remove from pan immediately.

Donna Frawley is the owner of Frawley's Fine Herbary and author of "The Herbal Breads Cookbook," "Our Favorite Recipes" and "Edible Flowers Book." She also has her own DVD, "Cooking with Herbs," and publishes a weekly newsletter. She can be reached at 989-488-0170, [email protected] or www.frawleysfineherbary.com