Thursday, 12 February 2009

ginger candy

It's time for the ginger harvest: the green shoots are dying back and the rhizomes are pushing up through the soil. Ginger is easy and fun to harvest, it's a simple treasure hunt as the first scraping away of earth reveals the newest and youngest roots and pulling them up reveals larger and older roots below, sometimes one can dig down through 4 layers of ginger. Replanting is simple too: one just snaps off nodules which have a greenish tinged bump, lets them air dry for a day or two then replant so that the bump is only just about below the soil. It's a little like planting potatoes or yams.

I've been making scones and was hankering for the ginger scones my gran used to make. First I needed crystallized or candied ginger. This is the recipe I used. It's a great recipe - not only does it make good, strong ginger candy, it also gives back ginger sugar and ginger syrup.

ginger root, peeled and sliced (the best way to peel ginger is by scraping it with a teaspoon)
sugar - white or brown

Boil the sliced ginger in a pan of water until tender, about 20 minutes. Drain, saving the liquid. Weigh your boiled ginger and return to the pan with the same weight of sugar. Heat 'til boiling, stirring occasionally, until the liquid has all but evaporated. Now you will have to stir constantly as the liquid disappears and the ginger goes from a syrupy mess to dry in a moment. Keep stirring until you have a pan of dry hard ginger pieces and a pile of sugar. Remove from heat and allow to cool. Keep the ginger pieces in an airtight container. They will last for up to 2 months if kept dry. The sugar can be kept and used in scones or to give a ginger flavour to cereals, tea, wherever you may use sugar. Now back to the syrup. The liquid you first boiled the ginger in should now be returned to the stove and mixed with sugar. The quantity will depend on how much liquid you have, boil the sugar liquid until it thickens stirring now and again. When about 1/3 - 1/2 has evaporated off pour it into a clean bottle and seal. Use this syrup to make ginger teas or for a cough or cold remedy, or to help with digestion.


  1. I'm very excited about trying to grow ginger this year. I sure would love to see pictures of your freshly harvested ginger!

  2. Sure, I'll take some today. I liked your lemongrass, maybe I'll post pictures of ours too.

  3. Candied ginger costs a bomb here - why not try my own? Thanks for the recipe.

  4. I did it another way... fresh ginger (sometimes the 99¢ Store has it!), trim skin off with shapr paring knife, use a flat slicer and slice until you have filled a small bowl.

    Throw into a large glass salad bowl, add dry white sugar and toss to mix, add until sugar is no longer absorbed. Syrup will begin to form.

    Add more sugar and mix well again.

    Cover and set in refrigerator over night.

    Next day mix again and add sugar as required to absorb liquids and stir.

    Preheat oven to 150°-200°, lay pieces out on wax paper and place in oven. Allow to remain until they begin to dry out and the sugars begin to harden and crystalize.

    Bag and store in fridge... will last for many many months... unless you eat it all right away!!!


thanks for sharing!