Ginger Root, Sliced:

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food

tea

This photo shows sliced ginger root on my cutting board in my kitchen.

Ginger is one of my favorite spices; I only ever use it fresh. Dried ginger seems to lack the bite and fresh, clean quality that fresh ginger root has. I use ginger root most often in stir fry and soups. In stir fry I throw thinly sliced ginger (usually cut up much finer than these slices) in the oil before I start cooking any vegetables or meat.

This ginger I was cutting for use in herbal tea. When brewing herbal tea I throw slices like this in boiling water, as the larger slices are easier to filter out. I wrote a blog post about ginger in tea and herbal teas, which features this picture.