December 2003



Wild Ginger – Asarum canadense

Origin: North America





Traditionally one of the mainstays during holiday times is gingerbread…houses, men, etc. I'm going to put a new spin on things by suggesting gingerbread with a twist, Wild Gingerbread. To get the bread, you need to have the main ingredient, which is wild ginger.

This native North American perennial can be found growing in shady, moist soils within the woodlands of the eastern states. A robust groundcover, wild ginger produces large six-inch wide, kidney-shaped leaves, which have the aroma of spices. The tri -petal flowers start out as a rich purplish brown then change from chocolate to dark maroon inside. Wild ginger roots can be used fresh or dried as a flavoring and also have many herbal medicinal uses.

Wild ginger does well in slightly acidic to calcareous soils and can easily be cultivated in a very shady location. It is grown from a rhizome.

And as promised, the recipe...


Wild Gingerbread

 Dry Ingredients


Wet Ingredients


Preheat oven to 300 degrees F. Mix the dry ingredients together. Now mix the wet ingredients together. Combine the dry and wet ingredients but be careful not to overmix. Press into an oiled baking dish. Place into oven. Bake for one hour or until an inserted toothpick emerges clean. Makes one loaf


Recipe courtesy of The Wild Vegetarian Cookbook


Happy Holidays!