Store your ginger root in an airtight container in the fridge for up to 3 weeks or tightly wrapped in the freezer for up to 3 months. The skin, particularly if it is mature and thick, can be peeled before use, but this isn’t required.
Fresh ginger root is incredibly versatile. It can be added to soups or stir fries, cooked with fish, meat or vegetable dishes, boiled in tea or added to sweet dessert. It can be grated, minced, candied, pickled, infused in oil, or turned into a syrup. is a surprisingly versatile vegetable.
See the recipes below for a bit of inspiration.