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I have root ginger which sometimes dries out and goes a bit wrinkly. Currently I just store it on the side in a bowl. Is there a better way to store it to maximise its shelf life?

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up vote 14 down vote accepted

It will definitely last longer in the refrigerator than at room temperature. You can also freeze it whole and then grate off what is needed as you need it.

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I use a microplane to grate frozen ginger. It gives a 'snow' of ginger that melts invisibly into a dish. –  Eric Goodwin Sep 6 '10 at 21:28
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I read in Madhur Jaffrey's book that burying ginger in sandy soil was a popular storage method, but have never tried it myself.

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I put plain un-peeled ginger in white wine in a mason jar. It lasts a LONG time, many weeks. The wine is also useful when you need a little burst of ginger but don't feel like dealing with the root.

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Fine Cooking did an experiment and found unpeeled in zip-top bag, in the crisper of your fridge lasted two months. They had longer time with peeled, in vodka, in the fridge, but that's more effort in my opinion.

Still Tasty seems to agree on a bag in the fridge, but claim only 2-3 weeks for it.

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This is what I do, and I very rarely have a problem. (I almost always go through say an eight inch piece of ginger in a few weeks). –  Michael at Herbivoracious Sep 1 '10 at 5:35
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