When I see a beautiful hand of ginger at the grocery store, I can’t resist the urge to bring it home. Then, no matter how much fresh ginger a recipe calls for, I can never use up that whole rhizome at once! I’ve had to learn how to store ginger for weeks—or even months—while preserving its flavor.
How to Store Fresh Ginger
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In a cool, dark place
You can keep ginger out on the counter for a couple of days, but it’s better to store whole gingerroot in conditions that mimic a root cellar—think cool and dark. However, this method isn’t the best way to preserve ginger for the long haul.
In the refrigerator
If you put ginger in the fridge in a sealed container, or in a plastic bag with most of the air squished out, it will last for around a month. Add a piece of damp paper towel to your storage container and pop the container into the crisper drawer to help the ginger stay firm. If the ginger starts to shrivel or grow blue-green mold, it’s time to get new ginger.
In the freezer
Personally, I love to rinse and dry my ginger and throw it into a resealable plastic bag. I squeeze out the air and toss it in the freezer, where ginger will last for many months. Use a Microplane to grate ginger into dishes while it’s still frozen or thaw a portion until it’s easy to slice. If you let it thaw completely, it will be kind of squishy, though.
Ginger is also easier to peel when it’s frozen. You can remove the skin by scraping it with a pointy spoon. The skin of the ginger is really healthy, though, and in many cases, you can leave the peel on.
In pickled form
Pickled ginger is a classic sushi accompaniment and a flavorful way to preserve the rhizome. Ginger is traditionally pickled in a combination of rice vinegar, salt and sugar. Frequently, the ginger is boiled before pickling to remove some of its heat, but be aware that boiling does strip the ginger of some of its nourishing properties.
Serve the pickled ginger alongside California rolls.
How to Store Peeled Ginger
Peeled ginger is more perishable than unpeeled ginger. Thus, it won’t keep as long in the fridge. However, you can follow the instructions for unpeeled ginger (above). Just expect that the ginger fingers will start to shrivel more quickly. Freezing peeled ginger should work almost as well as freezing ginger with its peel, though.
How to Store Chopped Ginger
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For the best shelf life, store chopped ginger in the freezer. This is the perfect time to put an ice cube tray to use: Fill the sections with chopped ginger, let freeze until set, and then pop out the cubes and store them in a freezer-safe bag.
I love making gingery dishes such as Vietnamese pho broth, adding sliced ginger to lemon tea or using ginger as an ingredient in a stir-fry. I also add fresh ginger to various components of my from-scratch shoyu ramen. Now that I know how to store ginger, I make all of these dishes more often!
How to Use Fresh Ginger
Grilled Pork Tenderloins
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. —Betsy Carrington, Lawrenceburg, Tennessee
Go to Recipe
Turkey Ginger Noodle SoupI wanted something comforting yet healthy, and ginger is my favorite spice. This recipe was a must-try for me, and it didn't disappoint. —Adina Monson, Nanaimo, British Columbia
Editor's Tip: Learn
how to store ginger in your refrigerator or freezer—or as pickled ginger. It will keep for months when stored properly.
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Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Thai-Style Chicken ChiliI love this Asian take on the classic one-pot meal. This Thai chili recipe is quick, easy, nutritious and delicious. —Roxanne Chan, Albany, California
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Taste of Home Test Kitchen
Broccoli-Pork Stir-Fry with NoodlesI combined several recipes to come up with this dish that my family loves. It is not only quick and delicious but also healthy. I sometimes substitute boneless, skinless chicken breasts for the pork. —Joan Hallford, North Richland Hills, Texas
Slow-Cooker Chai TeaA wonderful sweet and spicy aroma wafts from the slow cooker as this fragrant and flavorful chai tea cooks. —Crystal Jo Burns, Iliff, Colorado
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Coconut-Ginger Chickpeas & TomatoesThis is my go-to quick dish. When you add tomatoes, you can also toss in some chopped green peppers (jalapenos, if you like heat) to make it even more colorful. —Mala Udayamurthy, San Jose, California
Thai Lime Shrimp & NoodlesThe flavors just keep popping in this quick dinner! Use as much lime peel and chili paste as you like. —Teri Rasey, Cadillac, Michigan
Ginger-Chutney Shrimp Stir-FryI made this recipe a lot when I was juggling college, work and a growing family. It tastes like you spent a lot of time making it, yet only takes minutes to pull together. —Sally Sibthorpe, Shelby Township, Michigan
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Grilled Pineapple Chimichurri ChickenClassic chimichurri gets a Hawaiian twist thanks to pineapple and macadamia nuts. For a spicier version, substitute red serrano pepper for the bell pepper. —Naylet LaRochelle, Miami, Florida
Ginger Salmon with Green BeansI developed this flavor-packed dinner for a busy friend who wants to eat clean. —Nicole Stevens, Austin, Texas
Curried Chicken SkilletThis protein-packed skillet dish is loaded with bright flavor. A little curry and fresh ginger make the veggies, chicken and quinoa pop. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Whiskey Pineapple ChickenEveryone in my family loves this recipe and its sweet marinade made with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California
Ginger Pear Freezer JamAt dinner with friends one evening, one of our hosts served some pears she had preserved with ginger and lemon. The flavor was so heavenly I decided to use the fresh pears she gave us to try my hand at a ginger and lemon freezer jam. —Jeni Pittard, Commerce, Georgia
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Taste of Home Test Kitchen
Apricot-Glazed HamGlaze a bone-in ham with apricot jam for a entree that's beautiful and delicious. Any leftovers will make meal planning a breeze later in the week. —Galelah Dowell, Fairland, Oklahoma
Asian Turkey Lettuce CupsSuch a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. —Diana Rios, Lytle, Texas
Cilantro Ginger CarrotsPeppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —
Taste of Home Test Kitchen
Ginger Cardamom TeaI like to add a little spice to my tea, which is why I mix in the ginger and cardamom. Kick up your feet and relax with a steaming mug full of this comforting drink. —Trisha Kruse, Eagle, Idaho
Pineapple Shrimp Fried RiceMy husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. —Bonnie Brien, Pacific Grove, California
Thai Chicken WrapsThanks to quick-cooking chicken, convenient broccoli slaw mix, and an easy peanut sauce, you can wrap up dinner in 25 minutes. —Trudy Williams, Shannonville, Ontario
Chinese Chard with AlmondsThe chard in my garden inspires all kinds of recipes. This one makes an amazing side dish, especially in spring. —Nancy Heishman, Las Vegas, Nevada
Grilled Huli Huli Turkey DrumsticksI'm never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. —Jacyn Siebert, San Francisco, California
Butternut Squash Soup with CinnamonThe golden color, smooth and creamy texture, and wonderful taste of this soup make it welcome on a chilly fall day. It has a slightly tangy flavor from the cream cheese, and the cinnamon really comes through. —Jackie Campbell, Stanhope, New Jersey
Shiitake-Chicken SlidersMy husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada
Mushroom Pepper SteakBell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that’s not too saucy. Hot rice makes it even better. —Billie Moss, Walnut Creek, California
Healthier-than-Egg RollsFrying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! —Sue Mitchell, Leakey, Texas
Watermelon and Spinach SaladSummer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Spicy Beef & Pepper Stir-FryThink of this stir-fry as your chance to play with heat and spice. I balance the savory beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
Asian Long Noodle SoupThis flavorful soup is perfect for when you want something warm and filling in a hurry. If you can't find long noodles, angel hair pasta is a good substitute. —Carol Emerson, Aransas Pass, Texas
Shredded Gingered Brussels SproutsEven people who normally don't care for Brussels sprouts will ask for a second helping of these. —
James Schend,
Dairy Freed
Chinese Scallion PancakesUnlike American pancakes,
cong you bing (Chinese scallion pancakes), are made from a dough instead of a batter. The tasty appetizers are the perfect sponge for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. —Jenni Sharp, Milwaukee, Wisconsin
Moo Shu Sloppy JoesAsian-style sloppy joes made with hoisin sauce, barbecue sauce and coleslaw mix are a nice change from the ordinary! —Mike Tchou, Pepper Pike, Ohio
Caribbean Potato SoupMy bright and hearty soup features an unusual blend of ingredients, including okra, kale and black-eyed peas. No kale on hand? Use spinach instead. —Crystal Jo Bruns, Iliff, Colorado
Gingered Short Ribs with Green RiceI love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! — Lily Julow, Lawrenceville, Georgia
Cashew Chicken with GingerThere are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
Baked Pot Stickers with Dipping SauceTwisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa
Thai Shrimp Stir-FryPeanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. I like to serve the colorful main dish over pasta—everyone just loves it! —Jeanne Fisher of Simi Valley, California.
Coconut Curry Vegetable SoupI've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC
Indian Spiced Chickpea WrapsRaita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
Quick Pepper SteakWhen I need a speedy skillet supper, this pepper steak comes to my rescue. The tender meat is slightly sweet, with a hint of brown sugar and molasses. —Monica Williams, Burleson, Texas
West African Chicken StewI really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California
Salmon Supreme with Ginger Soy SauceServed with asparagus, this soy ginger salmon is my favorite meal to prepare on Friday nights. It's light in calories and delicious, too. —Agnes Ward, Stratford, Ontario
Hoisin Turkey Lettuce WrapsI'm married to a marathon runner, which means dinners need to be healthy but flavor-packed. These low-carb wraps are quick and easy. He loves the health aspect, I love the taste! —Melissa Pelkey Hass, Waleska, Georgia
Chicken Tikka MasalaThis Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah
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Taste of Home Test Kitchen
Ginger Butternut Squash BisqueThis soup is filling enough for my husband, and it’s vegetarian, which I love. The couple who introduced us made it for us on a freezing night and we’ve been hooked ever since. —Cara McDonald, Winter Park, Colorado
Asparagus Tofu Stir-FryWith its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re
new to tofu. —Phyllis Smith, Chimacum, Washington
Saucy Beef with BroccoliWhen I’m looking for a fast entree, I turn to this beef and broccoli stir-fry. It features a tantalizing sauce made with garlic and ginger. —Rosa Evans, Odessa, Missouri
Triple-Ginger GingersnapsThese crunchy treats feature fresh, ground and crystallized ginger, making them a bit more special than the traditional cookie. They are always a hit around the holidays. —Jessica Follen, Waunakee, Wisconsin
Thai Chicken ThighsThese very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Peanut Ginger PastaTo get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine. It's so good, we've never had leftovers. —Allil Binder, Spokane, Washington
Tuna Teriyaki KabobsI love to barbecue but don't always want a heavy dinner. These are perfect in the spring, and you'll have room for dessert! —Holly Battiste, Barrington, New Jersey
Spicy Beef SaladThis recipe was inspired by my love of spicy flavors and light, nutritious entrees. The pretty salad has an appealing variety of textures. I make it year-round because it's fast and easy to prepare after a long day at work. —Peggy Allen, Pasadena, California
Jamaican Chocolate Cookies with Caramel CremeI made these for an office party cookie contest—not a crumb was left on the platter! —Noelle Myers, Grand Forks, North Dakota
Sweet Orange ChickenThis orange chicken recipe with orange marmalade is a family favorite. It's sure to be a hit at your next get together!—Louise Gilbert, Quesnel, British Columbia
Grilled Asian Chicken Pasta SaladThis cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. —Sharon Tipton, Casselberry, Florida
Best-Ever Fried Chicken WingsFor game days, I shake up these saucy wings. When I run out, friends hover by the snack table until I bring out more. When they ask me how to fry chicken wings, they never believe it's so easy! —Nick Iverson, Denver, Colorado
Easy Pot Sticker SoupSince my husband and I have soup often, I’m always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon
Skillet Plum Chicken TendersIf you love plums, this recipe is for you! I combine the fruit with chicken tenders for a quick, easy and flavorful meal. Serve with brown rice or orzo pasta. —Nancy Heishman, Las Vegas, Nevada
Amazing Slow Cooker Orange ChickenI love Chinese takeout food, but I know that it’s very high in sodium and fat. So I got to work at home and created a healthier version. Now I have peace of mind knowing what ingredients are in this slow cooker orange chicken and that it’s better for my family. —Barbara J. Miller, Oakdale, Minnesota
Filipino Adobo Aromatic ChickenThis saucy chicken packs a wallop of flavors—salty, sweet, sour, slightly spicy and even a little umami. It can be made on the stove, too. Any way you make it, I think it tastes even better the next day served over warm rice. —Loanne Chiu, Fort Worth, Texas
Gingered Mango SalsaZesty cilantro and ginger meet cool mint in this change-of-pace salsa. We love it over grilled chicken, fish and pork. Try substituting the mango with papaya. —Barb Fore, McAllen, Texas
Tandoori Chicken PaniniThe tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. —Yasmin Arif, Manassas, Virginia
General Tso's CauliflowerCauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. General Tso's cauliflower is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin
Mango & Coconut Chicken SoupI love preparing dinner in a slow cooker because it's "carefree cooking." This chicken dish uses ingredients that I love, such as coconut milk, edamame and fresh ginger. The Asian-style entree is perfect for a potluck party. —Roxanne Chan, Albany, California
Ginger Pumpkin Pie with StreuselWant to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans. —Karen Moore, Jacksonville, Florida
Coconut Lentils with RiceYears ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio
Chicken Chop Suey with a TwistIf you’re in for a busy evening, here’s a great way to ensure you can still have a healthful supper. It’s tasty and traditional, and easy, too! —Melody Littlewood, Royal City, Washington
Ginger Green BeansThe bright gingery sauce on these green beans is delicious and so simple to whip up. It's perfection on either hot or cold beans, but I also really love it tossed with cooked shrimp. —Marina Castle Kelley, Canyon Country, California
