Another "zip lock bag in the freezer". Lasts for months and grates well frozen.

I also put mine in the freezer in a zip lock bag. It lasts a long time and is easily grated, but it's hard to peel or slice if you want it for some other application than grated.

Annie

I also do the zip lock in the freezer thing...but i have read that submerging the root in sherry in the refrigerator makes it keep well....but I haven't tried it.

I peel it and keep it in the fridge in some vodka.

Well, I never wondered about this..but glad to read it. I'll stop rotting ginger in the fridge :)

Like many of the above, I keep it in the freezer. Peel and wrap tightly in aluminum foil, though, since I keep it in the refrigerator freezer (frost-free unit) and don't use it quickly enough to keep in just a zip-loc.

I keep mine in some sherry in the larder.

Veggie bin, rarely do I lose pieces to mold but it happens.

I go through it too fast to keep it in the freezer. When it is super fresh and plump and not leathery/pruned, I matchstick and quick pickle it, then freeze in a quart zip-lock flat pack. Easy to break off a chunk for MisoNoodleBowl soups. That way I always have some on hand but mostly use fresh from the crisper drawer. Wrapped in p-towel, then foil or bag.

On the counter till it starts to sprout, then into the ground, although I prefer butterfly ginger as a landscape plant. I don't dig my own ginger because the landscapers spray indiscriminately here.

I go through it fast enough that it does not spoil in the fridge, and I keep it there for about a month or so. I buy it at a Japanese market where it is fresher than what I find in other markets.

I only grow ornamental gingers in my yard, but perhaps I should try sprouting some of the edible kind. Right now I have some celery in my kitchen window that I am trying to sprout. I would really like to grow turmeric, but I've not yet had luck with getting it to sprout, even though I can see roots on it. It makes very pretty flowers.

Thanks, all! I have enough to experiment with. I’ll try part in the freezer and part in sherry in the refrigerator.

Most gets used in Chinese cooking, where grated from the freezer would work well. I have a cranberry chutney recipe that calls for matchsticks. If it picks up sherry flavor that would be a good one.

Do I peel it first? I’ll divide into 1” pieces, which is a usual recipe quantity. Or does it keep better uncut and whole?

I got an ornamental ginger at a plant swap this spring. I put it in a low lying area where I could use a ground cover. It’s too soon to see how it will look. Then I bought a different variety in a nursery clearance sale this fall.

I had one that I minced and keep in the freezer. I just break off what I need, and mince more finely if needed.

I was recently given a large piece and that one I peeled and sliced, again it's in the freezer.

Lars, I know a lot of folks who keep a big pot of ginger and just dig up what they want. Try it!

Turmeric is such a beautiful plant. On the rare occasions when we get the corms here I think most of them go to people who just want to plant it as an ornamental.

In the freezer. Five minutes at room temp and it's easy to peel and grate ... then back in the freezer.