This is the easiest way to skin the tuber

Does the bowl always have to go?

The shell shields the inside of the tuber from external influences, after all it grows deep in the "dirty" earth for weeks. Apart from that, this light brown, thin shell is very edible. It even contains healthy ingredients that are good for our body. It does not necessarily have to be removed, although peeling can sometimes make sense.

The texture of the peel

The peel tastes a little bitterer than the yellow inside of the tuber. However, since it is very thin and is always used with the whole tuber, this bitter taste is put into perspective. Otherwise, some dishes that use unpeeled ginger can be sweetened with a little honey.

With older ginger bulbs, the skin changes in such a way that eating is no longer a pleasure. It is woody and dry, which negatively affects the taste of the food. It should therefore be removed and thrown away.

When the shell can stay on

When the ginger tuber is very fresh, i.e. plump and juicy, the peel can be used. The ginger should, however, come from organic farming that does not contain harmful pesticides.

Fortunately, the price for organic goods is only slightly higher than that for conventionally grown ginger. The use can also determine the whereabouts of the bowl:

• with grated ginger, the peel is barely noticeable
• Even when preparing tea, she does not bother and is allowed to stay tuned

Cut the tuber into pieces

Very rarely is a ginger tuber used up completely for a single preparation. During the interim storage, the shell should be left on to protect the inside from drying out. Therefore only cut off as much of the tuber as you need for the moment. Only this separated part is peeled if necessary.

Remove fine soil residues

Regardless of whether the ginger is used with or without the peel, it must always be cleaned thoroughly beforehand. Often there are still fine earth residues adhering to the shell, which can be washed under running water and, if necessary, must be removed with the help of a vegetable brush.

For this, too, it is helpful to separate the individual branches from the tuber, otherwise the spaces between them are difficult to reach. The ginger is cut or grated into smaller pieces for further use anyway, so that this separation does not bring any disadvantages.

Peel or peel the ginger scrape off

Individual, separated pieces of ginger that have a smooth and easily accessible peel surface can be peeled very easily with a peeler or a small sharp knife. But even the peeler often removes more from the peel than is absolutely necessary.

It is therefore recommended to scrape off the easily detached peel from the tuber. It works like this:

1. Thoroughly clean the ginger pieces under running water.
2. Pick up a small knife or spoon.
3. Use the spoon to scrape the skin off the tuber. If you use the knife for this, then use the blunt side of the blade.
4. After you have freed all of the ginger from the peel, it may be necessary to wash off small peel residues with water or remove them with a kitchen towel.

Use up and store in good time

Peeled ginger should not be left unused for a long time, as it dries out quickly in the air. So only peel it when necessary and store the rest of the tuber in the vegetable compartment of the refrigerator. It stays firm and crisp for a long time if it is kept in a tightly closed plastic bag or can.

Conclusion for quick readers:

• Edibility: Ginger peel is edible and even contains many healthy ingredients
• Personality: It is a little bitter; with old tubers unfortunately also woody and dry
• Leave the peel on: For fresh organic products; when ginger is finely grated; for making tea
• Tip: Balance out the bitter note by adding honey
• Peeling: only as much as is needed; immediately before use
• Cleaning: clean the tuber under running water; Remove fine soil residues with a vegetable brush
• Tip: Cut the tuber into pieces to get better access to inaccessible places
• Remove the peel: peel off with a peeler or a small, sharp knife
• Alternative: scrape off the peel; Use the small spoon or the blunt side of the knife blade