Is it difficult to eat raw ginger

Why is ginger turning gray-blue inside?

sigrid, on November 13th, 2020, 1:29 pm
It is blue ring ginger that is gray-blsi through and through. Since the cultivation depends on the climate,

Do we now have to switch to the rarer, more expensive variant, even if it is not so hot.


Marie Müller-Broders, on November 4th, 2020, 4:53 pm
Hello,

both the outside condition and the inside when the ginger was cut were ok. Then I pressed the ginger and got a gray-green liquid, the taste test was not as sharp as it was otherwise with yellow, pressed tubers. I've had that several times now. Is there any explanation?

I would be grateful for your answer!

 

Editorial staff:
Unfortunately we do not know the reason for this discoloration.

The fruit and horticultural experts on the garden telephone of the Bavarian State Institute for Viticulture and Horticulture may be able to help you here.


Marion Krämer, on September 23rd, 2020, 6:53 pm
Hello! For a number of years I have had the problem that fresh ginger, i.e. really fresh, has light blue-gray stripes running through it, i.e. not just a ring under the outer skin. The bluish streaks run through the whole ginger drink. I wonder if the debris is down from those blue fertilizer granules that were ingested as it grew. It didn't exist in the past. I've been using ginger for 40 years and it was actually golden yellow throughout. I'll be happy to send you 1-2 photos to an email address if you give me one! Unfortunately, there is nothing to be found on the Internet but assumptions and stupid sayings. MfG MK

 

Editorial staff:
Unfortunately, we cannot tell you the reason for this discoloration.

The fruit and horticultural experts on the garden telephone of the Bavarian State Institute for Viticulture and Horticulture may be able to help you here.