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The Single Best Way to Store Ginger

Fresh ginger is one of the best things to have on hand—learn how to keep it fresh almost indefinitely!

Used to add a subtle, warming hint of spice to both sweet and savory dishes, fresh ginger is one of those irreplaceable ingredients you should always have on hand. Though the powdered version of the spice tends to be a common pantry staple, there's simply no competing with the real (read: fresh) thing. So it's important to learn exactly how to store ginger for best results.

To keep ginger at its freshest, leave the skin on during storage. And really, there's no need to peel ginger at all before adding it to your food—just give it a wash. Though fresh ginger is simple to peel with a spoon, it's a completely unnecessary step, so avoid food waste and stop peeling your ginger! Now that your life is a million times easier, invest in a nice knobby piece of ginger.

Ginger can sit out for a day or two

garlic and ginger

If you're going to use a knob of ginger later today or tomorrow, the uncut and unpeeled root can absolutely sit out on the counter for a day or so. Like most sturdy produce, it'll be just fine in a nice airy basket or on a plate.

Refrigerate for longer stints

store ginger in a ziplock plastic bag
Kiersten Hickman/Eat This, Not That!

If it takes you a bit longer to go through a piece of ginger, it should be stored in the fridge, skin-on (it'll last even longer in a zip-top bag). You can keep it in the fridge up to a month, as long as you check on it sporadically to make sure it's still firm and isn't growing mold. Same goes for when you've cut off a piece of the root: just wrap it tightly in a zip-top bag and refrigerate.

Keep in the freezer (almost) indefinitely

grating frozen ginger
Kiersten Hickman/Eat This, Not That!

To keep fresh ginger on hand practically forever, store the root in the freezer. You can pop the whole thing in a freezer-safe bag or container, or cut it into 1-inch pieces first. When you're ready to use it in a recipe, simply grate frozen ginger with a microplane until you have the desired amount—frozen ginger is actually easier to grate than fresh ginger! (This is basically the easiest way to mince ginger.) However, if you need sliced ginger for a recipe, you can defrost it by removing from the freezer a few hours in advance, or using the defrost setting on your microwave.

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Rebecca Firkser
Rebecca Firkser is a food writer and recipe developer. Read more about Rebecca
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