I use a lot of ginger root in cooking. I generally scrub the root under water with a stiff brush, then grate on a ceramic ginger grater. Recently, some friends have been telling me that I should peel the ginger because of health concerns (toxins in soil, etc.)
Now, I am a person who thinks potato skins are marvelous to eat (well-scrubbed, like any veg in my kitchen). I scrub my farmers' market carrots before roasting, but do not peel (that's for supermarket carrots, and the peels (washed, go to my guinea pigs). Is ginger root grown in conditions that would suggest I need to peel it first?
I am of the "waste-not, want-not" persuasion - peeling ginger root seems A) wasteful, because of the shape(s); and B) a PITA, because of the shape(s).
Still, I wonder. Should I be peeling the root before grating? Thoughts either way?
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