Receiving Information: Good quality ginger root should exhibit firm, well-shaped roots with fairly smooth, light brown skin and golden to white interior. Choose roots with minimal knots for best quality. Avoid shriveled or soft ginger root. Storage/Handling: Shriveling, softening, moisture on skin are indications of chill injury. Storing ginger root at high temperatures or in high humidity may promote molding or sprouting. Temperature/humidity recommendation for short-term storage of 7 days or less: 60„65 degrees F / 16„18 degrees C. Humidity 85_ 95%.
Ginger, a knobby, fibrous root, has smooth light brown skin with a sheen to it. The flesh of the root is white. The tuberous rhizome (underground stem) of a perennial plant native to Southeast Asia, ginger is cultivated in most tropical countries and can also be grown in hot and temperate regions. Long renowned for its aromatic and medicinal properties, ginger is mentioned in ancient Chinese and Indian writings and was known to the Greeks. The Romans imported it over 2,000 years ago. Only toward the end of the 13th century did ginger begin to make inroads elsewhere in Europe, where it became highly prized as an aphrodisiac.