By Michelle Locke
For The Associated Press
Fresh, dried, candied, or pickled, the rhizome of the plant Zingiber officinale — ginger root to you and me — is a hot commodity at the moment.
Used quietly for years to add zip to everything from stir-fries and sushi to breads and cookies, ginger happens to be a key ingredient for the noodles and dumplings traditionally eaten for Chinese New Year, the two-week celebration of food and family that begins Jan. 23. Read the full story
