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Last summer I took a food preservation class and ever since I’ve been pining over a dehydrator. My parents had a gigantic one when I was a kid, it was almost the size of a refrigerator, and I remember the smell of plums, apples and nectarines dehydrating during the summer months. When The Sisser asked me what I wanted for Christmas this year the first thing that came to mind was a dehydrator. I was so excited to wake up on Christmas morning and find the Nesco Professional Food Dehydrator under the Christmas Tree.
The minute I got home from my parent’s house I started playing with dehydrating dehydrating a bunch of herbs and making zucchini chips! I can’t wait for the summer to roll around so that I can dehydrate all of the fresh, local produce!
Last week I went to tea with a client and had the most delicious spice tea. I was determined to reproduce it at home (look for a post coming soon) but one of the tea ingredients is ginger. I would love to give my special blend out for gifts so fresh ginger won’t do and powdered ginger is too fine to put in a tea diffuser so I decided to dehydrate my own ginger for in the tea.
Dehydrating ginger wasn’t something that we discussed in the food preservation class, but with the basic skills I learned dehydrating the ginger came as second nature. It never would have been something that I considered doing a year ago before my class, so I decided to share this idea with you and to continue sharing kitchen basics in my new “Back To Basics” series.
How To Dehydrate Ginger
- 1 (or more) large knobs of ginger
- A dehydrator (I love this one)
- A knife
- A cutting board (I use the Preserve Eco-Friendly Cutting Board as the cutting board for my fruits and things like ginger)
- A peeler (The one in the picture is the Kitchen Aid Euro Classic Peeler)
What can you use dehydrated ginger for? Tea, steeping with hot water, honey and lemon when you have a cold, adding flavor to broth and soups, grinding up for baking… it can even be used in detox baths!
Please subscribe to my newsletter and/or check back next week when I teach you how to turn these delicious bits of curly goodness into a spiced tea, it would be perfect for a chai tea base!