To make crystallised ginger, the raw ginger roots are harvested approximately 90 days after planting. They are then weighed, washed, peeled and cut. The root pieces are then dipped in a cane sugar (or fruit juice) solution, rolled in cane sugar and placed in an oven (similar to a convection oven) where hot air circulates freely around them until most of the moisture in the sugar has evaporated.
Gingerroot is very healthy and useful for baking, marinades and sauces. Once you find ginger creeping into your cooking, you will be surprised at the subtle way it has of incorporating itself into more and more of your culinary repertoire.