How to Care for Fresh Ginger Root

Add the distinctive taste of ginger root to Indian, Chinese and other Asian food. Look for fresh ginger root that is firm and unwrinkled, with a pronounced gingery aroma. Buy larger, more mature "hands," as pieces of ginger root are called, for stronger, spicier flavor. Keep ginger root fresh in the refrigerator, freezer, or potted plant soil, depending upon the length of time it is needed, using one of the methods described below.

Things You'll Need

• Fresh ginger
• Zip-top plastic bags
• Knife
• Clean jar
• Sherry or vodka
• Plant pot with soil
• Grater
• Salt
• Grinder

Instructions

In the Refrigerator

1. Place unpeeled ginger root in a zip-top bag, pressing out the air.

2. Place in the vegetable crisper of the refrigerator.

3. Use within one month.

In Sherry or Vodka

1. Peel the ginger root and chop or cut it into chunks.

2. Place the ginger chunks in a clean jar and add vodka or sherry to cover.

3. Refrigerate and use within three months.

In the Freezer

1. Peel ginger root and cut it into "fingers."

2. Place ginger pieces in a zip-top bag, pressing out the air.

3. Freeze and use within three months.

In Soil

1. Press fresh ginger root, unpeeled, into the soil of a plant pot.

2. Cut any sprouts that come up.

3. Keep indefinitely.

As a Paste

1. Peel ginger root.

2. Pat with a paper towel and allow to air dry.

3. Grate the ginger and add a pinch of salt.

4. Grind together the ginger and salt.

5. Place in a clean container, cover and store in the refrigerator for up to one month, in the freezer for three.

Tips & Warnings

• If storing ginger in sherry, use it in Chinese food, or use the ginger-flavored sherry in chicken or fish recipes. If storing ginger in vodka, try using the ginger-flavored vodka to make ginger martinis.

• Frozen ginger is easier to grate than unfrozen.

• Ginger paste is convenient for adding to Indian recipes. Try combining it with garlic paste before freezing for a ready-made seasoning.

• Never use ginger that has become withered or moldy.

References

• Overview on ginger storage