How to Extract Ginger

by Samantha Lowe ; Updated September 28, 2017

Extracting ginger into oil allows it to be used in two ways -- for medicine and cooking.

Jupiterimages/ Images

Ginger has been used in cooking in the Southeast Asian region for several thousands of years and has become a favorite addition to many baked goods and dishes in Europe for the past several hundred. However, the properties of ginger are not only perfect for cooking, but can also help with digestive troubles or to treat viruses. Extracting ginger through oil creates a strong smelling liquid that can be used in topical applications for herbal treatment of ailments or for additional flavor and scent in cooking.

Rinse the ginger under cool water and rub it all over with your fingers to remove any dirt or debris.

Peel the ginger pieces, breaking them apart if need be to allow for better access. Place them on the cutting board and slice them into thin pieces, about 1/8-inch thick.

Place the ginger pieces in the small pan in one even layer. Pour enough oil over top of them to completely cover the pieces by 1/8-inch.

Place the oil on the stove and turn the burner to medium-low heat. Watch the oil closely and maintain the temperature when the oil begins to form small bubbles throughout it.

Allow the oil to heat for 24 hours to ensure as much as possible of the root is extracted.

Place the cheesecloth, folded over twice, over the small bowl and pour the oil substance into it. Lift out the cheesecloth, containing the root material, and allow it to drip any excess oil into the bowl before discarding it.

Add 1 to 2 tsp. of grapefruit seed extract for each cup of oil to ensure it will last longer. Stir it thoroughly to combine.

Pour the oil in to the jar and close the lid tightly over top. Store in a dry, cool and dark area, such as a pantry.


  • Choose your oil depending on what you will be using the extract for. If it is for cooking and must be heated to a high temperature, choose an oil such as coconut which has a high smoking point. If it is being used only topically or for other medicinal purposes and will not be heated, use an oil with a low smoking temperature, such as olive.

Photo Credits

  • Jupiterimages/ Images

About the Author

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.