Ginger

How to Prep, Use & Store Fresh Ginger

Start by peeling your ginger. The easiest way is to use the tip of a metal spoon to gently scrape the skin away from the flesh — it comes right off and saves wasting any of that good ginger.

Shortcut tip: you can also freeze ginger with the skin on (just give it a quick wash first). When you need it, pull it straight from the freezer and grate it directly into your dishes — no peeling required.

If you’re peeling it fresh, once the skin is off, place the ginger on your cutting board and give it a gentle crush with the side of your knife. This breaks down the fibers and makes mincing much easier. Then finely mince as needed.

For make-ahead ginger: spoon about 1 teaspoon of minced ginger into each compartment of an ice cube tray. Freeze for 3–4 hours, or until solid. Transfer the frozen cubes to a freezer-safe bag, label with the date, and keep in your freezer. Now you’ve got perfectly portioned ginger ready whenever you need it — straight into soups, stir-fries, curries, or cocktails.