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?
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.
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.
I read in Madhur Jaffrey's book that burying ginger in sandy soil was a popular storage method, but have never tried it myself.
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.