Ginger, culinary spice or garden flower?

Ginger is a staple in my kitchen. I have a quart jar of ground ginger on my spice rack and always a chunk of fresh ginger root in the fridge. The ground ginger, I use mostly in culinary delights such as pies, breads and cookies. The root is used in savory dishes where a more distinct flavor is desired. To me, the remarkable taste of the fresh ginger root mightily outweighs the convenience of using the ground stuff. Be warned, though, fresh ginger root is much more potent than any pre-ground powder from the grocer's shelf! If you grow it yourself, it is also good to know that the more vivid the bloom..the more spicy the root. In other words, if you have a ginger plant that bears white flowers the root will be much milder than one that has red blooms. While speaking of the flowers, ginger makes a gorgeous addition to any flower garden. It gets quite tall, has broad green leaves and makes a stalk with multiple showy blossoms. These blossoms can be white, yellow, orange or red. There are some other colors as well but are much more exotic and require extra care, so I have heard. This plant should be bedded in the back portion of a garden as it gets as high as six feet if given proper care. As the plant grows, the root will be pushed to the top of the soil and will be ready to harvest the second spring. Of course, it is always possible to just break off a small portion of root without harming the main plant. The root can be used to start new plants by merely breaking off and replanting small chunks or fingers. It is also a widely used herb in medicinal areas, being used to treat respiratory illnesses, stomach ailments, and as an anti-inflammatory agent.

Today, I tried something new with my ginger root. I had a small piece left from a root that my son and daughter-in-law gave to me. It is supposed to be a more potent type than the white-flowered one that I usually grow. I planted most of the root and was hoarding this small chunk. It was well past its prime having almost dried to half its original size, but still I would not discard it. I used it to make homemade Ginger Ale! Well, almost homemade Ginger Ale, anyway. The taste is not exactly like the bottled stuff from the grocery store but still it is a refreshing drink and perhaps a bit healthier. Try it! It is simple process taking all of a few minutes.

"Almost Homemade" Ginger Ale

4 tablespoons freshly grated ginger root

1 cup water

4 tablespoons honey

4 cups seltzer water (I used cheap Club Soda)

crushed ice

lemon slices for garnish

Bring water to a boil, add grated ginger root, cover and let steep for 15 minutes. Strain and add the honey, stirring well. Cool to room temperature and pour 1/4 cup of mixture into a glass. Add 1 cup seltzer water, add ice and garnish with lemon slice. Enjoy! (Makes 4 servings) Any leftovers should be refrigerated otherwise you might wind up with ginger beer as it ferments quite rapidly!