Have fun with ginger’s bumps and knobs by trading a paring knife in for a thin teaspoon.

And there’s more good news – even little kids can help with this.  If you give a willing child a knob of ginger and a teaspoon you will give them something to keep them busy for quite a chunk of time, and allow them to feel like a great kitchen helper as well (see Note at the end).

I cook with fresh ginger all the time, both in savory and sweet dishes.  I just love the burst of slightly spicy, bold flavor.  It’s particularly prevalent in Asian cooking, also Indian, Caribbean, and I hardly make a savory Asian dish without it.

Note: If you are letting a little kid help, mention that he or she shouldn’t touch their eyes until they have washed their hands – ginger isn’t nearly as spicy as a hot pepper, but it can make your eyes burn if you touch them with ginger juice on your hands.


  1. I gave up vegetable peelers for ginger a long time ago. I have been scraping the skin off with a paring knife (not trying to cut it off, just scraping). Your spoon idea is great, I can delegate that task to one of the kids.

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