After writing the post on Candied Wild Ginger, I couldn’t help but make some for myself. Partly because I am a perfectionist, and had to make sure the recipe worked properly, but also because the thought of making another mouth-watering batch was too hard to resist.

50 Grams of Wild Ginger Whole pieces.

50 Grams of Wild Ginger Whole pieces.

I also wanted to see exactly how much I would end up with if I used a 50 gram package like  the standard size I sell in my shop. It wouldn’t hurt sales to show folks the result. What these dry but fragrant sticks can transform into with a bit of kitchen Alchemy. It does yield more than one would assume.

Basically 50 grams dried Wild Ginger gave me 250 grams  of reconstituted material, and once candied, the quantity increased further.      I also made a batch from 100 grams dried Wild ginger. Unfortunately I didn’t hide it well enough, it slowly diminished, a bit, daily, almost hourly, so I couldn’t get an accurate photo of how much Candied Wild Ginger 100 grams  gave me.

Wild Ginger sitting and becoming one with its sugar.

Wild Ginger sitting and becoming one with its sugar. not being well hidden, it shrank in quantity daily.

I don’t begrudge anyone in the house,(Currently 5 roommates), it really is a challenge to walk by and not take just one little piece that no one will notice.

Candied Wild Ginger draining after boiling in sugar syrup

Candied Wild Ginger after boiling in sugar syrup, draining well before covering in sugar

If you figure everyone does it a couple of times a day,,, well you can guess the result. I am happy it is such a success  and that I at least got an exact photo record of how much one gets from 50 grams. Needless to say the recipes were perfect. It takes about one full cup of white sugar to coat each 50 grams, and after packing all the Candied Wild Ginger in a nice jar, you add the leftover sugar to your syrup and give it a 10 minute boil before bottling it up. There is an elegance there that appeals to me.

Candied Wild Ginger and Pancake Syrup from 50 grams dried Wild Ginger

Candied Wild Ginger and Pancake Syrup from 50 grams dried Wild Ginger. Yumm.

P.S. For all of you in the physical ,(Hamilton Ontario Canada) neighborhood, tomorrow (Saturday), morning from 9:00 AM till Noon I will be at the Apothecary’s Garden at the Teaching Gardens in Churchill Park, along with anyone who can make it for our first Saturday Workparty of the season. We will be opening the gardens for the season, preparing for the plant giveaway, and making plans for how to best take care of the “Plant Lovers Garden” till we can organize an official renovation with the city. Hope to see you all there.


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