I love ginger. The combination of ginger and garlic features prominently in the food I enjoy. This tends to lend itself to dishes that are stir-fried and leaning toward Asian flavourings but it does not hinder the possibility of ginger and garlic roast chicken and a variety of other crossover meals. When in doubt, toss in some ginger.
I am not alone in my ginger love. Everybody in our household enjoys it. Note for all British-type folk: I like the play on words of ‘ginger’ <–> ‘person having red hair’; I am trying not to fall into too many puns, but it is difficult not to sometimes.
The end result of our love of ginger is the inevitable “let’s grow our own in a pot” discussion that has led to two relatively large pots containing ginger plants that were started from some old and sprouting store-bought ginger. My pessimistic assumption of failure has recently been soundly trounced with the eating of some awesome curry rolls made with our own ginger (pulled out of the pot in the picture above). The rolls were exceptionally good and the ginger was pulled directly from the pot.
So, this has kindled our collective “let’s grow our own in a pot” response and the counter has been covered in seeds, bulbs, and whatnot that are going to be started indoors for our garden this year. Any idiot knows that it is too early to do this but that will not stop us. I am off to make sure the rototiller is tuned up and the rakes are oiled and sharpened.