How to prepare ginger

Make the most out of fresh ginger by removing the skin, then slice, julienne or grate for cooking – ideal for use in sweet and savoury dishes.

Points to remember

  • Scrape off the skin using the top of a teaspoon.
  • Use a small, sharp knife to remove any pieces of skin that won’t come away.
  • Alternatively, shave off the sides and ends of the piece of ginger to give a neat block.
  • Slice the ginger finely – these pieces can then be used for stir-fries and in tea.
  • To make ‘julienne’, stack 4 or 5 neat slices at a time and carefully cut into matchstick-sized pieces.
  • Grate the peeled ginger to get a flavoursome paste without the fibrous pieces.
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  • Tip

    How to prepare ginger

    Scraping the ginger is the best way to avoid wastage while blocking allows you to cut neater shapes like julienne.

  • Tip

    How to prepare ginger

    To get a gingery flavour without the fibrous pieces, either cut the ginger into larger pieces that you then remove before serving or grate the ginger for a more intense flavour.