What Is Young Ginger? How to Use the Whole Plant, From Root to Leaves

Most of us only know ginger as the tan, knobby root in the grocery store bin.

Young ginger is something else. It has thin, almost translucent skin, rosy pink tips and long green stalks still attached. It is juicier, more tender and milder than the ginger you are used to, and every part of the plant is worth using.

It also has a short season, which is why so many people have never cooked with it. Here is what young ginger is, how it differs from mature ginger and how to use the whole plant, from the root all the way to the leaves.

What Is Young Ginger?

Young ginger, sometimes called baby ginger, new ginger or spring ginger, is ginger that is harvested early, before the root has fully matured.

The ginger you find year-round at most grocery stores is mature ginger. It is left in the ground longer, then cured so it can be stored and shipped for months. That curing process is what gives it its tough, papery skin and drier, more fibrous texture.

Young ginger skips that step. It comes out of the ground and goes to market fresh, often with its green stalks and leaves still attached.

Young Ginger vs. Mature Ginger

• Skin: Young ginger has thin, delicate skin that does not need peeling. Mature ginger has tougher skin most people peel away.
• Color: Young ginger is pale and creamy with pink-tinged tips where the stalks begin. Mature ginger is tan and uniform.
• Texture: Young ginger is juicy and tender, with very little stringy fiber. Mature ginger is drier and more fibrous.
• Flavor: Young ginger is bright, fresh and gentler in heat. Mature ginger is spicier and more pungent.
• Shelf life: Young ginger is fresh, not cured, so it is more perishable. Mature ginger keeps for weeks.

Neither is better. They are just different ingredients, and young ginger shines anywhere you want ginger flavor without the bite overwhelming everything else.

When Is Young Ginger in Season?

Young ginger appears at farmers markets for a short window, typically late summer through fall. Once it is gone, it is gone until next year, which is a big part of what makes it feel special.

Market Mama's Local Young Ginger with Stalks is locally grown and delivered with its stalks and leaves attached, so you get the whole plant.

How to Use the Whole Young Ginger Plant

The Root

No peeling required. Rinse it, trim any dried ends and slice, grate or mince it straight into whatever you are making.

• Grate it into stir-fries, dressings and marinades
• Slice it into matchsticks for noodle bowls and fried rice
• Add it to fresh-pressed juices and smoothies
• Steep thin slices in hot water for fresh ginger tea
• Pickle it at home (recipe below)

Because it is so tender, young ginger can also be eaten in thin slices rather than only grated or cooked down.

The Stalks

The stalks are too fibrous to chew, but they are full of soft, fragrant ginger flavor.

Bruise them with the back of a knife to release their aroma, then simmer them in broth, soup, stock or a pot of rice. Pull them out before serving, the same way you would a bay leaf. They are also lovely tucked into the cavity of a roast chicken or steeped into a pot of tea.

The Leaves

The leaves carry a lighter, grassy ginger aroma. Steep them in hot water for a delicate ginger leaf tea, or slice them very finely and scatter them over soups, rice and noodles as you would a fresh herb.

Quick Pickled Young Ginger

Young ginger is the traditional choice for the pickled ginger served with sushi, and it is very easy to make at home.

• Slice young ginger as thinly as you can. A mandoline or vegetable peeler works well.
• Toss the slices with a pinch of salt and let them sit for about 30 minutes. Squeeze out the liquid.
• Pack the ginger into a clean jar.
• Warm organic rice vinegar with a little organic cane sugar until the sugar dissolves, then pour it over the ginger.
• Let it cool, cover and refrigerate. It is ready to eat after a day.

Thanks to those pink tips, the pickle may turn a soft blush pink on its own. No food coloring needed.

Simple Ginger Stalk Tea

Do not let the stalks go to waste.

Cut a few stalks into pieces and bruise them lightly. Add a few slices of young ginger root, then simmer everything in a small pot of water for about ten minutes. Strain and finish with a squeeze of lemon and a spoonful of raw local honey. A few sprigs of fresh mint are a nice addition too.

How to Store Young Ginger

Young ginger is fresh, not cured, so treat it more like a fresh vegetable than a pantry item.

• Root: Wrap it in a cloth or paper towel, place it in a container or bag and keep it in the refrigerator. Enjoy within a week or two.
• Stalks and leaves: Use them within a few days for the best aroma.
• Freezing: Young ginger freezes well. Freeze the root whole or in pieces and grate it straight from frozen whenever you need it.

Young Ginger FAQ

Do you need to peel young ginger?

No. The skin is so thin that it can be eaten. Just rinse it and trim any dried or bruised spots.

Why does young ginger have pink tips?

The pink color appears naturally where the root meets the stalks. It is one of the easiest ways to recognize young ginger.

Can I use young ginger in place of regular ginger?

Yes. Young ginger is milder, so you may want to use a little more than a recipe calls for if you want the same level of heat.

Can you eat ginger stalks and leaves?

The stalks are too fibrous to eat, but they are great for infusing broths, rice and tea. The leaves can be steeped or sliced very finely and used like a fresh herb.

Where can I buy young ginger in Los Angeles?

Market Mama delivers Local Young Ginger with Stalks across Los Angeles while it is in season. Add it to any farm box or order it alongside other market goods.

Use All of It

Young ginger is a reminder of what produce looks like before it is trimmed, cured and packed for a long trip.

Roots, stalks and leaves, all still attached. All still useful.

Catch it while it is here.

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