How to Eat Ginger Root

Updated February 21, 2017

Ginger root can be eaten in a variety of ways including fresh, dried, pickled, preserved, ground and crystallised or candied. Most methods of eating ginger include adding it to existing recipes, although it can be eaten alone in some instances, such as when it's made into candy. Use any of the following methods to eat ginger root properly.

Wash fresh ginger root and then peel using a paring knife to remove the tough outer skin. Grate or chop the fibrous inner flesh and add to stir-fry, soups and casseroles.

Soak dried ginger root in liquid, such as water, vegetable broth, or chicken broth to hydrate, then add to any recipe. Dried ginger root is most commonly eaten in soups and casseroles.

Eat pickled ginger root as an accompaniment to sushi or other native Japanese dishes. Sweet vinegar is used to pickle the root and it can be found in many Asian food markets.

Eat preserved ginger root, which has been treated with a mixture of sugar and salt, as an accompaniment to melons, or add it to deserts and confections as desired. It can also be found in Asian food markets.

Eat ground ginger root in curries, stir-fry, sweets and sauces. This form of ginger is found in the spice aisle of your local supermarket and is used most frequently in desserts.

Make crystallised ginger root, also known as candied ginger, by peeling and slicing 1 pound of the root, and cooking in water for 30 minutes. Drain, and transfer to a sauce pan. Add an equal amount of sugar and three tablespoons of water. Bring to a boil and stir frequently until the root is almost transparent. Reduce heat and cook until the liquid is almost all evaporated, then toss the slices in granulated sugar to coat.


Crystallised ginger root will store up to three months in an air tight container.

Things You'll Need

  • Fresh ginger root
  • Paring knife
  • Dried ginger root
  • Water or broth
  • Pickled ginger root
  • Preserved ginger root
  • Granulated sugar
  • Sauce pan
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About the Author

Willow Sidhe is a freelance writer living in the beautiful Hot Springs, AR. She is a certified aromatherapist with a background in herbalism. She has extensive experience gardening, with a specialty in indoor plants and herbs. Sidhe's work has been published on numerous Web sites, including