Ginger, Turmeric, and Galangal
Here at Moon Valley farm we’re rooted in sustainable practices that help us both care for the land and grow the best fruits, herbs and vegetables we possibly can. That said, we are super excited to be able to grow fresh ginger, turmeric and galangal for our CSA members and customers! While ginger is fairly well known, and turmeric continues to gain popularity as a potent superfood, not everyone knows how to use these roots in their fresh state (or what galangal even is).
We love sharing information as much as we love sharing great, organic produce. All of our ginger, turmeric and galangal is grown to baby size in high tunnels here on the farm. With all of these roots we keep them uncured, so the skins on the outside remain tender and thin. Here’s a guide to everything ginger, turmeric and galangal!
Ginger (Zingiber officinale)
Ginger has a unique spiciness and aroma that is almost incomparable. Anyone who has enjoyed ginger ale or gingerbread can make the connection to this root’s flavor. Ginger has been lauded for its stomach settling qualities for hundreds of years and has also been shown to have powerful antimicrobial properties. Certain compounds that occur naturally in ginger, like gingerol and zingerone are currently being studied for their efficacy in combating germs. Ginger is also an ever-popular ingredient in fire cider, a North American tonic that dates back to farmstead times. It’s also fantastic as an addition to juicing and pairs wonderfully with carrot, beet and apple juices.
Ginger is a staple ingredient in Indian, Thai, Chinese and many other cuisines. It’s also lovely in pastries or simply brewed up into a soothing tea. Our baby ginger is best stored frozen (after washing and drying). When you’re ready to include our ginger in your favorite recipe simply shred the desired amount (while frozen) and store the remains in the freezer.
Turmeric (Curcuma longa)
Turmeric is a root with bright orange-yellow flesh that looks very much like ginger and galangal (after all, they’re all related). It is more common in its dried, powdered form and is often used in Indian curries and cuisines of the Middle East. Turmeric has become the focus of research studies for its anti-inflammatory properties. Scientists across the globe are finding that turmeric can be extremely beneficial for alleviating joint pain and eliminating potentially harmful microbes.
Like saffron or cardamom, turmeric has a very distinct aroma and flavor. It’s dark orange-yellow pigment WILL stain fingers and surfaces, so beware! Nothing to fear though. With great power comes great responsibility ;) Turmeric is one of the main ingredients in golden milk, an increasingly popular beverage in the health food industry.
Store our baby turmeric frozen (after washing and drying) and when you’re ready to include it in your favorite recipe simply shred the desired amount (while frozen) and store the remains in the freezer.
Galangal (any of four plant species in the Zingiberaceae family)
Galangal is a knobby rhizome (root structure) like ginger and turmeric. It’s most similar to ginger with an off-white flesh and spicy flavor. Vietnamese, Thai, Indosnesian and other Asian cuisines feature this flavorful delicacy prominently. Galangal is perfect for Thai curries, or try substituting for ginger in any dish. One of the most famous uses for galangal might be Lao tum yum (Thai lemongrass soup) or Thom kha ghai (Thai coconut soup).
Store our baby galangal frozen (after washing and drying) and when you’re ready to include it in your favorite recipe simply shred the desired amount (while frozen) and store the remains in the freezer.
Visit our farm e-store for delicious veggies like these! Any questions about the ginger, turmeric or galangal from Moon Valley Farm? Let us know on social media or email Emma your question at firstname.lastname@example.org!