FoodBanter.com - View Single Post

In article >,
wrote:

> I make ginger tea by boiling peeled, cut-up fresh ginger in water for
> 15 minutes or so. I've wondered if it's really necessary to peel the
> ginger, since I don't actually eat it, I just strain it when pouring
> the cup of tea. Does anyone know if there's any reason why one should
> not make tea from unpeeled fresh ginger?
>
> Thanks,
>
> J

I never peel fresh ginger. Not even for grating into recipes. ;-)
I just cut off any dry/ugly parts prior to slicing or grating it.

HTH?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson