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When choosing a ginger root to buy, choose that which is smooth and unblemished. It should be crisp, not limp. Fresh ginger will keep for a week at room temperature and for about a month in the refrigerator wrapped in plastic wrap. Young ginger, if you can find it or grow it yourself, has a thin skin, and can be sliced right into stir fries and other dishes. The older the ginger is, the stronger the flavor and hotness of the spice.

You can use fresh ginger in recipes that call for dried, but use about half the amount called for. Try adding thin slivers to your poached fruit recipes or compotes. Grate the ginger root and add to your vegetable recipes as you boil or stem them.

Fresh ginger is wonderful in drinks, baked goods and other dishes.

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