The absolute easiest way to store fresh ginger . . . discovered by accident!

Storing Fresh Ginger

Sometimes, procrastination can be a good thing.

Take this article.  I got an email a while back asking the best way to store fresh ginger without refrigeration.  And I answered back that I had always stuck it in a dish and put dirt over it, just as though I was planting it.  And the next time I went to the store, I bought some ginger so that I could take a photo and post about how I stored fresh ginger.

Well, I got as far as sticking the piece of ginger into an uncovered plastic tub.  And then life interfered.  Somehow, I never put the dirt over it.

But guess what?  That ginger did just fine left to itself.  It even started growing!  I used it and it was perfect.  I figured it had to be some sort of freakish event, so I went and got another piece of ginger and this time I left it out on the porch, subject to heat, humidity and everything else.  That’s it below.


Don’t put the lid on the container or put the ginger in a plastic bag — my experience is that the ginger will rot.  Just leave it exposed to the air.  I’ve had the piece in the photo for about three months and it’s doing just fine.

To use, just break a piece off and peel it, then slice, grate or whatever else the recipe calls for.  On the big piece, don’t do anything to the new exposed surface — it will skin over in a few days.

I am absolutely loving this — it’s not taking up room in the freezer (my way of storing ginger before I learned about “planting” it) and there’s no dirt to spill out and make a mess, or have to clean off before using the ginger.

Hey, sometimes being lazy is a good thing.

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  • Sue Norris
    Posted at 30 October 2013 Reply

    I put ginger in the vegetable compartment in the fridge uncovered. It lasts for ages, Doesn’t take up much room.

  • Barbara Lowell
    Posted at 31 October 2013 Reply

    If you put it in a pot with dirt, it will grow into a large ginger plant which you can harvest and replant in about a year to have year round ginger, but cannot be exposed to freezing of course; same with tumeric and cardamom, all in the ginger family.
    Also if you grow it organicaly (or if you buy organic ginger like I do) there is no need to peel it, saves a step!!! Ginger is a very beneficial herb as well.

  • Heather Drost
    Posted at 25 September 2014 Reply

    OmG! Thank you for this. I didn’t buy it today because I wasn’t sure how to store it. Now I know 🙂

  • Skylar Walker
    Posted at 25 September 2014 Reply


  • Cheryl Wilson
    Posted at 26 September 2014 Reply

    I store my peeled ginger in a closed jar with vodka covering. It works great.

  • Terry Bogart
    Posted at 17 November 2017 Reply

    Thanks. They grow it here, or did pre Maria. I’ve tried various methods. Peeling and cutting into matchstix and freezing was ok, but still spongy. Seems when I need it, I don’t have, and when I buy it, I don’t use!

  • Judith Adams
    Posted at 17 November 2017 Reply

    I use a lot of ginger for making ginger soda.
    Yep, doesn’t need refrigeration or dirt while cruising.

  • Frances Liz Fernandez
    Posted at 17 November 2017 Reply

    I’m so excited about this! I usually buy a 2-knuckle sized at a time, peel, grate, ziplock and store in a freezer. Can’t wait to try this

  • Martin Henry
    Posted at 17 November 2017 Reply


  • Damian Huf
    Posted at 17 November 2017 Reply

    I grew up with a mum who used to store it in a small jar filled with sherry……it lasts for ages.

  • Alex Miller
    Posted at 17 November 2017 Reply

    Interesting. Does it not change the texture, flavor, or potency for it to be using its stores to make new growth? Most roots/bulbs/seeds start withering if they sprout without being planted or in water.

  • Judith Nelson Cruzan
    Posted at 17 November 2017 Reply

    That’s awesome. I’m going to start buying bigger pieces of ginger.

  • Chantal Gellermann
    Posted at 18 November 2017 Reply

    That’s a great idea to make it last. I cut mine in chunks put input in the blender and purée it with a little water. Then I put it in an ice cube tray in the freezer. Once frozen it goes in a ziplock bag and I use as many cubes as I need at a time.

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