Ginger is native to China but grows like a weed on Oahu. The ginger root is used to season many dishes. It is hot and biting in its raw stage, but the taste mellows with cooking. The root of this rhizome (things I learned at Paki Science at Kamehameha School) plant comes in several forms: raw, dried, candied, powdered, and crystallized.

The ginger flowers come in many colors; red, white, fuchsia and yellow. Awapui shampoo is made using the ginger flower as well as other cosmetics.

Ginger flowers-Lushpix photo

You can slice several pieces of raw ginger and add to a pitcher of ice tea or a cup of hot tea for a spicy taste. Ginger can be stored in the freezer for up to a year. When you need a slice just cut what you need and put back in the freezer. For this recipe you will use a few of the ginger root sections.

Ginger has medicinal properties. Ginger is used for nausea. It also stimulates ones appetite and revs up the metabolism.

This time of year is a time for giving and I thought that candied ginger makes a great local gift. We have an abundance of ginger and it tastes so ono. I keep candied ginger in the refrigerator and pop a piece in my mouth to wake me up and freshen my mouth. I have been told I have a “fresh mouth”.

I make a ginger salmon with brown sugar and honey that is a favorite of some of the Lanikai neighbors of mine. The sauce caramelizes around the salmon and the pieces of ginger become soft and savory. Email me if you want the recipe.

Ingredients needed:

• 8 ounces to 1 pound of fresh ginger root
• 2 cups white sugar
• Candy thermometer

You can purchase a candy thermometer at most grocery stores for a few dollars.

Peel ginger

 
Ginger peels

Wash the ginger under cool running water. Peel the skin from the ginger. You can use a sharp knife or potato peeler. Slice the ginger in thin slices.

Sliced ginger

Place the raw, sliced ginger in a pot of water. I use 2 cups water and boil the ginger to soften it. Let the ginger stay in the pot a few minutes, then drain all the water.

Drain cooked ginger

In the same pot add 2 cups water and 2 cups sugar. Add the ginger and boil until the temperature reaches 225 degrees using the candy thermometer. This takes about 15 minutes. The sugar mixture will become syrupy. You can save this sugary mixture and use it for flavoring beverages, or foods. Store it in the refrigerator in a glass jar when it cools.

Candy thermometer in the sugar water, cook to 225 degrees

Drain the cooked ginger and save the sugar and water mixture. It tastes ono on shave ice.

Coat ginger in white sugar

Let the ginger cool. When it is cool I toss it in some white sugar to coat it. It becomes sticky but don’t worry. Keep it in the refrigerator in an OPEN container about 24 hours and the sticky will go away. If you have too much sugar sticky liquid put it in the syrup that you saved.

Sticky ginger and sugar, let dry if refrigerator 24 hours

Candied ginger with sugar sprinkles

You can use the candied ginger in your favorite recipe or eat a piece if you have a sore throat or want to freshen your breath. You can cut up little pieces and add to a banana bread. It will spice up any recipe.

This makes a great holiday gift. It is not expensive to make. It is simple to prepare. You can give the syrup as a gift in a recycled glass bottle, but add a slice of raw ginger and place in the bottle for decoration and for flavor.

Happy Holidays to all the Oceanic Time Warner folks. Happy Holidays to all of Hawaii. Thanks for reading my column and spread the Aloha Spirit where ever you live.