Ginger bluing debunked: Safe storage tips and facts

It is an excellent ingredient for autumn and winter teas, a natural immune booster, a warming agent, and an aromatic spice. As we are discussing, ginger should be a staple in your diet during periods of increased illness. However, there is a catch - how do you store this exceptional root to enjoy its full benefits for as long as possible? And what should you do when ginger turns blue?

The bluing of ginger is a natural process that occurs after the rhizome is cut and exposed to oxygen. The oxidation of chemical compounds in ginger and storing the rhizome at excessively low temperatures are the main causes of this colour change. Although bluing usually appears after prolonged storage, it does not significantly affect ginger's quality, taste, or nutritional value.

This phenomenon usually affects the outer part of the rhizome, while its interior typically remains fresh and aromatic. Before consuming ginger, it's advisable to check for any signs of mould or spoilage. If such signs are present, it is best to discard the ginger. If the bluing is minimal and the ginger does not appear mouldy, it can be safely consumed.

First and foremost, remember that it is best to store ginger in one whole piece, not divided into smaller parts. The rhizome should be firm and plump, with smooth, light skin, free from wrinkles, bruises, or signs of spoilage (such as rot or mould). High-quality ginger also emits a pleasant fragrance.

Fresh ginger should be stored in the refrigerator, remaining fresh for a few weeks. It's best to wrap the root in a paper towel and placing it in a slightly unsealed plastic bag is best. This way, the towel can absorb excess moisture, preventing the vegetable from spoiling more quickly. It's worth knowing that ginger can also be frozen - in the freezer, it will stay fresh for up to several months.