Not really a root but a rhizome, ginger adds a touch of warmth to any dish, without the spicy heat of chili peppers. It takes nine months from planting before you can harvest the fully mature ginger root for the most flavor. This happens once your flowers die and fall off. Used by the ancient Romans as a medicinal remedy, ginger root continues to this day to have value both in cooking and in medicine as a natural nausea reliever. Whether from the market or your garden, preparing fresh ginger will give you a more flavorful source of this spice over using the tasteless powdered form in a can.
Dig the rhizomes from the ground at maturity and trim off the tops if using ginger from your garden. This older ginger is the same as that sold in the markets.
Wash and dry the ginger thoroughly before cutting to remove any dirt still clinging to it.
Use a knife to cut the ginger root "hand" shape into individual fingers to make peeling easier.
Peel the brown skin from the exterior of the ginger root with a vegetable peeler to expose the yellow flesh below.
Slice the ginger root into 1/8-inch wide discs with a vegetable slicer.
Stack the discs and slice through the stack every 1/8 inch to create strips.
Turn the stack of strips a quarter turn and slice across the strips every 1/8 inch to create 1/8-inch cubes of diced ginger.
Add the diced ginger to recipes requiring fresh ginger or use it to make ginger tea.