A Recipe for making Candied Wild Ginger using fresh rhizomes

Candied Wild Ginger 2013-Apothecary's Garden — Candied WIld Ginger 2013-Apothecary’s Garden

-250 Grams, or 1 heaping cup of washed and cleaned Wild

cut to 1/2 to 2 inch lengths

-500 Ml. or 2 cups water

-500 Grams or 2 cups

white sugar

-extra sugar for

coating

-This

recipe

can be doubled or tripled easily. It yields in its basic form, about 2 cups or 500

grams

candied

treats.

—————————————————————-

-Bring water and sugar to a boil

-add cleaned and cut Wild Ginger rhizomes

-bring to a boil

-reduce heat and simmer for 1 hour

-When cooled to

room temperature

pour

syrup

mix and Wild Ginger into a glass jar.

-let sit closed for 3 days.

-Pour off syrup and boil till it reaches 125

degrees Celsius

-Add Wild Ginger and boil for 15 minutes.

-When room temperature, remove Wild Ginger to a rack and allow to drip dry.

-When no more syrup is dripping from the rhizomes roll the pieces in sugar, making sure they are thoroughly coated.

-Let Ginger pieces sit in sugar overnight or for 8 hours.

-Shake off excess sugar and put your candied Wild Ginger in a sealed jar.

– It will keep for years if it does not get consumed first.

Recipe for Wild Ginger Pancake Syrup

Add the sugar from coating the Ginger to the syrup and bring to a boil for 10 minutes. Bottle it in sterile jars or decorative bottles where it should keep for a couple of months in a cool dark place. If not using sterile vessels it will keep in the fridge for an equal length of time.

Dan