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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?

No reason. I made some ginger tea a couple of years back. It was at a
church camp. We were cooking for about a hundred people. I had
volunteered to assist in the kitchen for an hour. I was told to find
the largest pot. I swear it must have been 15 gallons. I was given
this huge bag of huge hands of ginger. Must of been two or three
pounds. I sliced them up, unpeeled, and put them in the pot on the
stove. Of course, there was no way that stuff was ready in the hour I
was working.

--
Dan Abel

Petaluma, California, USA