How To Store Ginger Root So It Lasts Longer

It's hard to know how to store ginger root to make it last longer. Does it have to go in the fridge, or is it one of those foods that doesn't need refrigeration? This versatile root is a healthy addition to so many dishes, but how do you keep it fresh?

If you're going to use ginger within a few days, leaving it on the countertop is perfectly fine. However, if you plan on using it within the month, you'll want to refrigerate it. Ginger grows underground, but unlike onions, which shouldn't be refrigerated, ginger benefits from being in a cool, dark environment. Unpeeled ginger can last for at least a month if stored in the fridge.

Ginger has medicinal properties that can help with inflammation, plus it's full of antioxidants and appears to have promising anti-cancer properties (via "Herbal Medicine: Biomolecular and Clinical Aspects"). In short, ginger can be a great addition to many people's diets, so keeping it properly stored and ready to join in your next meal is key.

If refrigeration isn't going to cut it, freezing ginger root can extend its life for three to four months. Give peeled ginger a whirl in the food processor and transfer the puree to an ice cube tray. Ice cube trays are a great way to freeze foods like spinach for smoothies, herb-infused olive oil, and pre-portioned ginger for later use. Once the cubes are frozen, pop them into a freezer bag and label it with the date.

An unusual but effective method of having ginger ready to use is storing it in sand. Use sand meant for a child's sandbox, since it should be cleaner than what you'll find on the beach or at your home and garden store. Put a couple of inches of it in your crisper drawer. Tuck the ginger root or any root vegetables such as carrots, parsnips, or beets into the sand, giving them enough space for air to circulate.

Finally, pickling has been used for centuries to preserve food, and this method is perfect for ginger as well. You may have already tried pickled ginger as a condiment with sushi or sashimi. To make at home, simply peel fresh ginger (you may wish to also slice it thinly) and put it into a jar with water, sugar, salt, and rice vinegar. Two large "hands" of ginger will requires about 1.5 tablespoons each of sugar and salt, 1/2 cup vinegar, and about a cup of water to top it all off. It should keep this way for at least two months and will be a tasty accompaniment for all sorts of dishes.