Ginger root can last for a long time if it's stored properly.
Those peculiar looking, knobby pieces of ginger root in the produce section of the grocery store are an asset in the kitchen, especially if you enjoy baking or cooking Asian foods. Many cooks prefer to the dried version, as it's more aromatic and not as hot. If ginger root becomes withered or moldy, however, it's unlikely to add much to your cooking. There are several ways to keep the root fresh, and one method may even result in the growth of your own ginger plant.
Instructions
1. Place the ginger root into a paper bag and put in the refrigerator crisper. A plastic bag may encourage mold and rot, but a paper bag should keep the ginger fresh for a couple of months or more.
2. Peel the ginger root and cut into 1-inch or 2-inch chunks.
3. Place the chunks in a plastic bag and put them in your freezer. Remove chunks as you need them for cooking. Grate or slice the chunks immediately. Frozen ginger root is, in fact, much easier to work with than fresh ginger, and it retains all the flavor.
4. Cut the ginger root in half, preferably at a natural joint.
5. Fill a plastic tub with sand and add water to dampen.
6. Push the cut edge of the ginger root about 1/2 inch into some sand. Cut pieces off as you need them. Sometimes the ginger root will develop into plants, but if not, it will still remain fresh and moist.
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