Blue ginger: Surprising reasons it's still safe to eat

Bluing in ginger doesn't necessarily mean the vegetable is spoiled. Take a closer look at the rhizome. The bluing itself isn't the issue; other factors might indicate ginger is unsuitable for consumption.

Ginger is an excellent ingredient for fall and winter teas, a natural immune booster, a warming agent, and an aromatic spice. It's a staple you should include in your menu during periods of increased illness. However, there's a catch—how do you store this exceptional root to enjoy its full benefits for as long as possible? And what should you do when ginger turns blue?

The bluing of ginger is a natural process that occurs after the rhizome is cut and exposed to oxygen. The oxidation of chemical compounds in ginger and storing the rhizome at excessively low temperatures are the main causes of this color change. Although bluing typically appears after prolonged storage, it does not significantly affect the quality, taste, or nutritional value of ginger.

This phenomenon usually affects the outer part of the rhizome, while its interior generally remains fresh and aromatic. Before consuming ginger, check for any signs of mold or spoilage. If you find any, it's best to discard it. If the bluing is minimal and the ginger does not appear to be moldy, it can be safely consumed.

First and foremost, remember it's best to store ginger in a whole piece, not divided into smaller parts. The rhizome should be firm and plump, with smooth, light skin that displays no wrinkles, bruises, or signs of spoilage (like traces of rot or mold). High-quality ginger also has a pleasant fragrance.

Fresh ginger should be stored in the refrigerator, remaining fresh for a few weeks. Wrapping the root in a paper towel and placing it in a slightly unsealed plastic bag is best. This way, the towel can absorb excess moisture, preventing the vegetable from spoiling faster. It's also worth knowing that ginger can be frozen; it will stay fresh for several months at low temperatures.