Ginger
From a botanical perspective, ginger is a root (i.e. rhizome) vegetable. The culinary definition places ginger root in the spice category, while the green leaves and stalks of ginger, which are also used, would be considered an herb.
We are currently growing certified organic Peruvian Yellow Ginger... and harvesting it as baby ginger.
Baby ginger is very different from the regular mature ginger that you buy at your local store. Mature ginger has a fibrous center, potent flavor, and a tough skin — baby ginger is very tender and easy to chop with no skin to peel before using.
Baby ginger can be stored at room temperature for two to three weeks, thus limiting the market season and making it only available locally.
For long-term storage and kitchen use, we preserve our ginger, peeled and ready to go, in a mason jar, submerged in vodka, and stored in the refrigerator. The ginger I currently use for cooking has been stored this way for well over three years!