Quoted from shoulderblade

We were all introduced to Ginger as children.  

Quoted from balletomane

Ginger is great! I chop it up very finely and add it to my faux soy sauce to marinate all my meat I also use it in my homemade mayonnaise. Just put it in the blender with the other ingredients and it gives such a nice hot taste together with the wasabi!  

Quoted from ruthiegirl

I've had it grow green/white fuzzy mold in the fridge. Now I keep the ginger in a basket near my onions. It dries out sometimes, but never gets moldy. I still use it to flavor long-cooking bone broths after it gets dried out.

Quoted from Sulis

I like to grate fresh ginger into hot water and add some freshly squeezed lemon juice, I drink this every morning on the way to work. Some times I add manuka honey, yum!

Quoted from deblynn3

Freezing is good. well you'd have to put in plastic then

Quoted from Drea

I don't put my ginger in plastic...just put the whole root in the freezer.

Quoted from Spring

I've used ginger in capsules. But I'm enjoying eating it so much now that I dump the capsules into whatever I happen to be cooking. I love ginger too!!

Quoted from deblynn3

You can get the powder from any asian store. (by the lb.) Would be cheaper than capsules. I use to get capsules and the add the powder.  Now I love fresh ginger!  

Quoted from Victoria

I buy the powder in bulk at the natural food stores and keep in a dark glass jar.  It gets used daily in something or another.

Another use I have for ginger is mincing a handful of the fresh ginger and adding to a pint or so of water.  I simmer this covered until the water is reduced by half.  Then I strain the liquid, cool and refrigerate until needed.

This gives me a very concentrated ginger "tea", which I can add to soups and stews, pour a dash into my tea or add to any liquid which I consume.

Quoted from san j

In macrobiotics we would take concentrated fresh ginger water such as this you describe, very hot, and dip towels/cloths in it and wring 'em out and use them for spinal rubs (chi stimulation).

Quoted from snazzyshazz

The current mix, which we both enjoy, is celery, pears, beetroot, a knob of ginger and cranberries. Sounds like a wild combo, but it is refreshing, not too tart, with the kick of ginger. Quite delicious!

Quoted from Drea

When I store ginger in the fridge, it gets moldy, fast. When I store it on the counter-top, it gets dried out. I'm now storing it in the freezer.

Hi Drea, I had the same experience with refrigerated ginger until I started storing it in a Rubbermaid Produce Saver container. I was pretty skeptical when I first bought one of these containers, of whether it would really improve the storage life of refrigerated vegetables, but it actually did. Even though I don't buy huge amounts of produce at a time, these containers help what I do buy stay in better condition. Now the crisper bin has been relegated to storing nuts, seeds and pseudocereals.

I'll still keep some ginger in the freezer, though, because I find it easier to peel frozen when I'm just going to throw an inch or so in the blender for a smoothie.