I was just wondering if all ginger is edible or if some is ornamental. There look to be some very pretty plants in this forum. :) If not all of it is edible, what kind of ginger is? Thanks for your patience with me. :)
Pardon my lack of knowledge...
Hi Redhead, not all gingers are edible, but the ones that do, have different taste. Some are very intense, like the galangal. It imparts a slight bitter flavor to the dishes, and yet aromatic.
The tumeric, from the curcuma group, is another used widely in curries. They are dried first and ground up to be added to other spices to create different blends of curries. Now for your torch gingers, the pink buds' variety are used in some Asian cuisine. Just the buds.
For recipes that call for ginger, your common store bought variety is the one...Zingiber Officinale. Best to buy with the skin smooth without blemishes. Skin the root, and slice thinly if added to stir fry dishes. Makes a great tea too.
These have been from my experience.
I've read the flowers of the white butterfly ginger are edible. Dip them in batter and deep fried.
Perhaps someone else will come along and add more.
This message was edited May 27, 2008 5:18 PM
Thanks. Great information to start :)