Ginger
Ginger, the underground root stock of Zingiber officinale, is perhaps most commonly used dry as a spice, though the fresh root or green ginger is common in autumn, being used in pickle making, preserving, and in other ways. The young and tender ends of the branching root or rhizome, called ginger buds, are the most delicate portion as regards both texture and flavor. Large quantities of ginger root are preserved in rich sugar syrup, the round stone jars of “Canton ginger” being an old-fashioned confection which is still much prized. The crystallized or candied ginger is even more common and is frequently served as a sweetmeat, and is also used in making deserts of various sorts.—(F. B. 295.)