SC - Re: Ginger (

[Decker, Terry D.]

> Possibly as a potted plant? That's were mine came from. :-) In "The
> Medieval
> Kitchen" the author suggests letting fresh ginger lay around at room
> temperature for a few days to dry out a little but does not give a period
> source for this practise. I agree that candied ginger is probably the best
> bet
> although I also have no infornmation indicating the use of candied ginger
> in
> 15th century England. <sigh>
> 
> There is also a possibility that the ginger was minced and dried before
> being
> imported and was available from the spice merchant in this form. 
>  
> 
> Ras (Who always finds the hard questions undocumentable. ;-()
> 
Check Root.  In the entry for ginger, there is a notation that Gerard states
in the Herball that "ginger groweth in Spain, Barbary, in the Canarie
Islands and the Azores."  Close enough to import relatively fresh ginger.

So the next question is, when was ginger transplanted to Europe?

Bear
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