Ginger is one of the most delicious and healthiest spices on the planet, thanks to its potent antioxidant, anti-inflammatory, and anticancer properties (look it up).

At ViVerde we have several beds of ginger growing and always available. I love it in my spicy tea, in stir-fries and in other dishes, and now we are using it to provide the yeast for our fermented beverages (make your own ginger bug). My grandma introduced me to crystallized ginger candy when I was a girl; she always had a supply in her purse to sooth upset stomachs. She knew.

Try this simple recipe for CRYSTALLIZED GINGER CANDY, it turns out great for us and we end up with three different products.

Ingredients:

• 1 pound fresh ginger root
• 5 cups water
• 1 pound granulated white sugar

Directions:

1. Spray a cooling rack with oil or nonstick spray and set it in a half sheet pan lined with parchment.
2. Gently scrape the thin skin off the ginger root with a spoon or dull knife and slice into 1/8-inch thick slices.
3. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
4. Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Keep the rest of the ginger water for later.
5. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and the 1/4 cup cooking liquid to the pan and add the sugar.
6. Set over medium-high heat and bring to a boil, stirring frequently.
7. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated, and begins to recrystallize, approximately 20 minutes.
8. Transfer the ginger immediately to the cooling rack and spread to separate individual pieces. Once completely cool, store in an airtight container.

1st Bonus Product:  Save the ginger-flavored sugar that sheds off for sprinkling on cookies or rims of cocktail glasses.

2nd Bonus Product:  Make a tasty simple syrup.  With the leftover boiled ginger water, add equal part sugar and boil for 3-5 minutes. The longer you boil, the thicker the syrup will be when it cools.  Bottle and keep in the fridge. enjoy on oatmeal, yogurt, pancakes, or use to sweeten drinks.