root ginger

Some good ideas here - I especially like the idea of your soup gw554.
I seem to remember that it has been used as a medical remedy too - will have to look it up. Maybe something to do with old age, Grannyknot
Rhubarb and ginger, yes, but I'm not very successful with growing rhubarb.

As a side dish, pan fry a mixture of veg - courgettes, peppers, broccoli florets, chopped celery, red cabbage, green beans, mange tout, that sort of thing, with grated ginger, garlic, and crushed fennel seeds. When almost ready, stir in half a tin of chopped tomatoes - or fresh equivalent - then heat and serve.

Fresh Ginger keeps very well in the freezer and it is much easier to grate when frozen. I use it in home made lemonade cordial, as well as Chinese and Thai recipes, as for Rhubarb and ginger cake, heaven.

I use it in fried rice, cakes, soups and curries. I put a fair bit in one of my Dahl recipes, also in juices and sometimes in smoothies. Occasionally I make ginger bread men for my GC. I only use fresh ginger and have tried to grow it.

I do what anya does, and I also often "zest" it for use in salad dressings.

Funny I was thinking about ginger the other day and how I used to buy it for my granny - preserved ginger pieces and chocolate covered ginger etc - and how I could never understand what it is with old people and ginger. Now I love it! Must be an acquired taste that takes time to acquire!

Same with lavender, I always associated it with "old people"

I use root ginger a lot. As Anya says it's great in a stir-fry, adds a real zing to carrots, courgettes, green beans or bean sprouts...what ever is lurking in the salad box of the fridge. It's also really good for you. I wouldn't be without it .

It keeps for ages in the salad drawer in the fridge. Use it in curries and Chinese food.

This is a soup recipe I made with lots of ginger the other night:

I roast small cubes of sweet potato until they're nice and soft and browned. Then set them to one side and fry off some onions. Once the onions are soft, add the potatoes along with curry powder, turmeric and a heap of grated ginger. Keep frying them for a while until it's all soft and browned.

Then stick it all in a blender. Once it's nice and smooth, transfer it back into the pan (I use a big wok) and add some orange juice and a tin of coconut milk to make a lovely soup!

I use it mainly in stir fried and the like. I grate it, add a chopped chilli, garlic and fry them for about a minute before adding the other ingredients.

Sometimes I make a 'tea' with it, leave to mash, strain and add lemon juice, a spoon of cider vinegar something to sweeten it. Hot in winter, leave to chill in summer.

Not an idea of how to use (except with rhubarb at the moment) but how to store it. Cut into smallish pieces (approx. 1") and freeze. Keeps for ages and is very easy to grate from frozen.