Around the beginning of summer, plant a piece of ginger to grow. Leave it to the sunshine and dew, and let a hot summer brew. Dig it out and store in the cellar, right before frost and snow. Make the remains into ginger-date paste with brown sugar, ginger-tangerine jam and ginger-rice tea. Stew some pettitoes in ginger vinegar or braise a duck with tender ginger. Eat it, use it, every bit of it.