Fresh or ground ginger is available year-round.

When buying fresh, look for firm ginger that has smooth skin (wrinkled skin indicates the root is dry and past its prime). The little sprouts that appear on the sides of the root are more delicate in flavor than the main section. When peeled, the root should have a fresh, spicy scent. The pale yellow flesh is very juicy when fresh, but becomes fibrous as the root ages. Avoid wrinkled, discolored, or moldy ginger. Fresh unpeeled gingerroot, tightly wrapped, can be refrigerated for up to three weeks and frozen for up to six months. Continue Reading >>