How to Use Fresh Ginger: The Root of the Matter

Fresh ginger adds a warm, spicy brightness that dried ginger simply can't match. Once you know a few basics, it becomes an easy ingredient to reach for in everything from stir fries to tea.

Choosing and Storing Ginger

Look for a root that feels firm and heavy, with smooth, taut skin. Avoid pieces that are shriveled or soft, since these are past their prime. Store unpeeled ginger in the refrigerator, wrapped loosely in a paper towel or placed in a small bag. It will keep for several weeks this way. For longer storage, freeze the whole root; it grates easily straight from frozen and lasts for months.

Peeling

You don't need a vegetable peeler. The easiest method is to scrape the skin off with the edge of a spoon. This works around the knobby, irregular shape of the root far better than a peeler and wastes less of the flesh underneath.

Preparing It for Cooking

How you cut ginger changes how strongly it flavors a dish.

Grating produces a fine pulp that blends smoothly into sauces, marinades, and dressings. A microplane works well for this.

Mincing gives small, distinct pieces that hold their texture, good for stir fries and stews where you want bursts of ginger throughout.

Slicing into thin coins is ideal when you want to infuse flavor into a liquid, such as tea, broth, or poaching liquid, and plan to remove the ginger before serving.

Julienning, or cutting into thin matchsticks, adds both flavor and texture, often used as a garnish or stirred into a dish near the end of cooking.

Cooking With Ginger

Add ginger early in cooking if you want its flavor to mellow and blend into the background, as with curries or braises. Add it near the end if you want a sharper, more pronounced bite, which works well in stir fries and quick sauces.

Ginger pairs naturally with garlic, soy sauce, sesame oil, lime, and chili, making it a staple in many Asian inspired dishes. It also works beautifully in sweeter contexts: grated into baked goods, steeped in hot water for tea, or simmered into syrups for drinks and desserts.

A Few Simple Uses

Steep a few slices in hot water with honey and lemon for a soothing tea.

Whisk grated ginger into a vinaigrette for a bright, zesty salad dressing.

Add minced ginger with garlic at the start of a stir fry for a flavorful base.

Simmer sliced ginger in a pot of rice or broth to infuse subtle warmth.

With just a little practice, fresh ginger becomes second nature, a small ingredient that adds outsized flavor to both savory and sweet cooking.