What are they? Fresh roots – called rhizomes – that are the fresh versions of the dried spices.
What they taste like: Used raw or cooked, ginger is piquant. Turmeric adds a fragrant, spicy kick and vivid orange color.
When you can find them: Both grow year-round in Florida and are sold in farmers markets and grocery stores. Bury a couple of farmers market rhizomes in a pot of soil, and you may soon see sprouts and leaves.
How to use and store: Wash, then peel knobs with a vegetable peeler, or scrape off skin with the tip of a spoon. Grate into a bowl. Store unused knobs in a resealable bag in the fridge. To freeze, place grated ginger in spoon-sized portions on parchment, freeze, then store portions in airtight bag in freezer.
Cooking tips: Peel and grate, or squeeze into juice. Use raw or cooked. Cut into quarter-sized rounds to make tea with honey and lemon. Use grated ginger in guacamole, salad dressing and juices.