Even the leaves of a ginger plant taste like ginger, but are milder.  Start your own ginger plant from a section of a root purchased in a Chinese grocery store or in a small ethnic markets.  Choose a fresh succulent piece 2 or 3 inches big.  Ginger root is a rhizome like that of an iris.  It will develop over the soil surface, so plant it in an azalea pot that is wider than it is deep.  Insert the cut end of the root into moist, all-purpose potting soil.  Or, you can lay the root across the soil with the knobby bits buried.  Keep the pot in a dark, warm closet until growth begins.  Then, move it into full sunlight.  Keep the soil evenly moist, and feed the plant with all-purpose plant food.  When the root fills the pot, remove a few inches of the tip to start a new plant.  Use the rest of the root in your favorite Asian dishes.  Extras can be frozen or candied.  Use the leaves in salads and in cooking.

Ginger Vegetables

String beans, okra or eggplant

2 tablespoons oil

Salt to taste

Onion

Fresh grated ginger

Accent

Soy sauce

Wash and cut vegetables in small pieces.  Boil in small amount of water with oil added.  Season to taste with remaining ingredients.

Ginger Creams

1 cup sugar

1 cup shortening

2 eggs, well beaten

2/3 cup molasses

3 cups flour

1/2 teaspoon salt

1 teaspoon ginger

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1 teaspoon soda

1 cup lukewarm water

Cream sugar and shortening thoroughly.  Add well-beaten eggs, then molasses.  Sift together flour, salt and spices.  Stir the soda into lukewarm water and add alternately with the sifted dry ingredients.  Pour into a greased pan and bake in a 350 degree oven for 20 minutes or until done.  Spread with icing and cut into squares.  You can also make cupcakes with this mixture.

Photo Credit:  http://www.stonewallgardens.com