What is Baby Ginger?

Young Ginger season is now! "Baby ginger" is harvested after only 4-6 months of growth. This delicacy is ONLY available from July - November. This year COVID has pushed back planting dates so we will have it for another month or so.

When harvested this young, it has no well-formed outer skin and appears white & pink. It is approximately 1/3 the size and weight of fully matured ginger. The flesh is tender, zesty and succulent with very little fiber. It is eminently edible in a variety of excellent ways. The pretty pink color fades quite rapidly, usually in 3-7 days. The milder flavor without the "bite" or hairy fibers of mature ginger make it the ginger of choice in our kitchen. We use young ginger almost exclusively because you can consume it freely! Young ginger is most perishable and if refrigerated, place it in a paper towel to retain it's fresh flavor.

Common Uses:

  • Young ginger pickles - these thinly sliced delicacies are found in ALL sushi restaurants
  • Sauteed veggies - sauteed young ginger absorbs other flavors and is readily eaten.
  • Smoothies - 2-3 1/8" slices will "energize" your favorite fruit combination.
  • Stuffing - fish or game is greatly enhanced by some finely diced young ginger in the stuffing
  • Even a bland boring block of tofu can become a nutritious, delicious, low-cal lunch with 3 tablespoons of grated ginger and a little soy sauce.
ginger stand


yg ginger

Chinese Chicken Salad

  • 1 chicken breast
  • 1 small piece of Hawaiian Yellow ginger
  • 1 head lettuce
  • 1 package of sliced almonds
  • 6 pieces of won ton pi, lightly fried or canned chow mein noodles


  • 1/4 cup sugar
  • 1/4 cup Japanese vinegar
  • 1/4 teaspoon black pepper
  • 1/2 cup oil
  • Heat sugar, Japanese vinegar and pepper over low heat until sugar dissolves. Cool, then add 1/2 cup oil.
  • Cook chicken in a little water and grated ginger. Cool and shred.
  • Right before serving, mix chicken, lettuce, almonds and won ton pi/chow mein noodles.
  • Pour on salad dressing and mix well.
  • Contributed by Kuakini Medical Center's Dietary Department

Ginger-soy Ribs (Auntie Vivian)

  • Marinade: 3/4 cup soy sauce/shoyu
  • 1/2 cup maple syrup or honey
  • 1/2 cup dry sherry
  • 5 mashed garlic cloves
  • 3 tablespoons of finely minced fresh Hawaiian Yellow ginger
  • Combine the marinade ingredients in a small saucepan and boil vigorously for 5 minutes or until the liquid has been reduced to 1 1/3 cups. Cool and pour over 6 pounds of spareribs.
  • Marinate the ribs for at least 4 hours or overnight, covered in the refrigerator. Turn from time to time.
  • Preheat oven to 450 degrees and brown ribs for 30 minutes without basting - turning once. When ribs have browned, lower the temperature to 300 degrees and cook for another 90 minutes, turning and basting with the marinade every 20 minutes.