Zingiber officinale

Or ginger. From Missouri Botanical Garden, http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=a763 » “The fresh or frozen rhizome is grated and used in Eastern recipes in soups, stir fry, and numerous other meat, poultry and seafood dishes. Crystallized ginger root is a popular Asian confection. The young sprouts are also edible. Dried and ground, the spice has a Western culinary tradition in baking, candies and puddings.”

Zingiber officinale belongs to the Zingiberaceae family, which includes turmeric (“Curcuma longa”) and cardamom (“Elettaria cardamomum”).

Species page at PhytoImages, http://phytoimages.siu.edu/cgi-bin/dol/dol_terminal.pl?taxon_name=Zingiber_officinale&rank=binomial

1 year ago, no post.
2 years ago (“Don't know yet!”): http://365project.org/rhoing/365/2015-11-12
3 years ago (“*My* [poor-man’s] stud-finders”): http://365project.org/rhoing/365/2014-11-12
4 years ago (“Kleinia grantii”): http://365project.org/rhoing/365/2013-11-12
5 years ago (“Six more days of red…”): http://365project.org/rhoing/365/2012-11-12
6 years ago (“When you suck at flash photography…”): http://365project.org/rhoing/365/2011-11-12

[ IMG_9678S900x675Atm :: f/5 :: 1/250" :: ISO-200 :: 60mm :: foldio ]

[Maggiemae]

I always forget to use the ginger I have got in the fridge and it ends up a bit like a ginger bullet!

[Rachel]

Yum, ginger. We use it a lot for curries, and Asian pork ribs. Hmmm.