We’ve already tackled the delicious whorls known as fiddleheads, and the seasonal crack-like allium known as ramps (a.k.a. wild leeks). In the final installment of our spring foraging series, we’ve once again asked Steve Stacey—forager and director of the Local CFC, a community food center in Stratford, Ontario—for his thoughts on finding wild ginger, a rhizome that tastes and smells like the regular stuff but bears no relation to it.
Whether you’re searching for a local foraged version of this rhizome for your favorite ginger-based sex acts or want to up your forager ante by hunting down some of this buried treasure, here’s everything you need to know about finding, harvesting, and cooking up some wild ginger of your own.
