Green ginger is a precursor of germination and a normal phenomenon. Mainly in a humid environment, the air is full of moisture and moisture, and ginger is still growing inside, so it will sprout and turn green. Generally, naturally growing ginger will germinate when the temperature and humidity are suitable, and the ginger meat around the germination will turn green, and the nutrition of ginger will be slowly absorbed by the buds. Finally, when the buds grow up, ginger can still be eaten after germination, and the nutrients will be less but harmless.

How to keep ginger from sprouting and turning green

1, wrap it with plastic wrap first, and then put it in the refrigerator for freezing.

2. Find a flowerpot, which is filled with sand, completely bury the bought ginger in the sand and take it with you.

3. Put the ginger in a cool and ventilated place for about 3-5 days, and the room must be ventilated. Finally, find some dry straw to cover it, so as to preserve the ginger.

Is ginger skin edible?

Chinese medicine believes that ginger is pungent and warm, and has the effects of sweating, relieving exterior symptoms, stopping vomiting and detoxifying; However, ginger skin is cool and has the effect of diuresis and detumescence. Therefore, there is a saying that "the ginger skin is cool and the ginger skin is hot". Under normal circumstances, when cooking soup or adding fish and shrimp, it is best not to remove the skin of ginger, so as to keep the balance of medicinal properties of ginger and give full play to the overall efficacy of ginger. Only in some special cases, it is suggested to remove the ginger skin, such as those with deficiency of spleen and stomach, or when eating cold dishes such as bitter gourd, crab and mung bean sprouts.