Stem ginger is preserved ginger. This is achieved by peeling and scrubbing as fresh roots as you can obtain and soaking them in cold water overnight. Bring them to the boil, discard the water and repeat until the roots have softened somewhat. Make a sugar syrup and add the roots. Heat the water till it comes to the boil and then steep overnight. Put into preserving jars covered with the syrup once they have cooled down. These provide an amazing warm, deep flavour added to home-made vanilla ice-cream, pork dishes, all sorts of surprises, even roast lamb.