I love ginger root. I use crystalized ginger in my ginger snaps as well as ground ginger. Fresh ginger is wonderful in my favorite egg drop soup, and adds a good zing to another of my favorite dishes: Thai Basil Chicken.

My grandmother used to keep a thumb of ginger root in the freezer. After having several ginger roots get moldy in the fridge, I tried this too. The freezer keeps the mold away, and makes it easier to grate, but oh so cold to hold, and very hard to slice. So I now process my ginger before I freeze it. Much easier to handle! And the slices break or can be minced easily.

I wash the ginger root, peel it with a peeler, slice it thin, and sandwich it between two layers of Press and Seal cling film, then store it in the freezer. When I need some, I just peel open the cling film and take a few slices. Easy peasy!