Yes, you can eat ginger leaves and they offer a mild ginger flavor that works great in many dishes. The leaves taste softer and more grassy than the strong spice of the root below ground. Most people throw these leaves away without knowing how useful they can be in the kitchen.
I first tried making ginger leaf tea a few years ago and now it's a regular part of my routine. The brew tastes lighter than root ginger tea with a fresh green note that I find soothing. A handful of fresh leaves in hot water for 5-10 minutes makes a simple cup.
In my experience, the edible ginger foliage from your plants is safe for most people to consume. These leaves carry the same healing compounds found in the root but at lower levels. If you can eat ginger root without problems, the leaves should be fine for you too.
Gardenary notes that ginger leaf tea offers a way to enjoy your harvest before the roots are ready. You can pick leaves all through the growing season without hurting the plant. Just take a few at a time and let new ones grow in their place.
The ginger leaf uses go far beyond just making tea at home. Fresh leaves work well as a wrapper for steamed fish or dumplings. The gentle heat releases the ginger oils into whatever food you wrap, giving it a subtle flavor boost.
When I tested chopped ginger leaves in stir fries and soups, I found that ginger taste comes through without the strong punch of the root. The leaves wilt down like any other green and blend right into the dish. They don't overpower other flavors the way raw ginger can.
Young tender leaves at the top of each stalk have the best flavor for eating. Older leaves near the base get tough and stringy as they age. Pick leaves while they still feel soft and bend without cracking for the best texture.
Tropical Permaculture points out that ginger flowers are also safe to eat if your plant blooms. The whole above-ground plant offers something useful for cooking. You get food from the roots, leaves, and flowers all from the same container.
Dry your ginger leaves for ginger leaf tea that stores for months at a time. Tie small bundles and hang them in a warm dry spot until crisp. Crumble the dried leaves into a jar and use them whenever you want a quick cup.
Fresh leaves keep in the fridge for about 5-7 days wrapped in a damp paper towel. Use them soon after picking for the strongest flavor. The ginger taste fades as the leaves sit so don't let them go to waste.
Read the full article: Growing Ginger: A Complete Step-by-Step Plan
