[Sca-cooks] Re: green ginger upon sirop

[jenne at fiedlerfamily.net]

> I think the green ginger in question is a very fresh ginger, i.e. just dug
> out of the ground.  I seem to remember reading somewhere that ginger was
> grown in England at some point, but it's fuzzy.  There is a recipe for green
> ginger comfit in the "Llibre de totes maneres de confits" that calls for
> soaking the ginger in an acidic mixture for an entire year.  Sheesh!

Various writers have claimed that the term 'green ginger' was used in
period in the same way that certain cuisines use it today, to mean very
fresh ginger, but since there are definitely recipes for 'green ginger'
involving pickling or otherwise processing plain 'white' ginger (I think
you would use the dried-out 'white' ginger roots you can buy in herb shops
for this), I would suggest that in period 'green ginger' was a ginger
preparation.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
"Are you finished? If you're finished, you'll have to put down the spoon."