Although often referred to as ginger root, ginger actually comes from the rhizome (underground stem) of *Zingiber officinale*, a tropical flowering plant from the same family as cardamom and turmeric. The sharp bite of raw fresh ginger comes from gingerol, an aromatic compound that transforms into the sweeter zingerone when heated or dried, making ginger an especially versatile ingredient. Many cuisines, such as those of Southeast Asia and India, use ginger to make savory and sweet dishes. \nGinger has been used as a medicine for thousands of years in India, China, Greece, and the Middle East, especially to reduce nausea and motion sickness. It’s also known for its anti-inflammatory and antioxidant properties. \nYou can store fresh ginger root in multiple ways, depending on how and when you plan to use the ginger:\n\n1. __Counter__: If you are planning on using the entire ginger root within a few days, then you can store the ginger in a cool, dark place, such as on your kitchen counter away from the sun. \n2. __Fridge__: Place the ginger in a resealable plastic bag or an airtight container, and put the bag in the crisper drawer. When properly stored, fresh ginger can last more than a month in the refrigerator. Peeled ginger will only last about two to three weeks, so the best way to store ginger in the fridge is to keep it unpeeled.\n3. __Pickling__: You can pickle fresh ginger. Peel the ginger using a peeler, then slice it thinly. Place the cut ginger in a glass jar filled with equal parts vinegar, sugar, and water (you can adjust this mixture to suit your taste). Store pickled ginger in the refrigerator for up to two months.\nYou can freeze fresh ginger to store for future use. Peel the ginger, then place it in a freezer bag or a freezer-safe container. When you are ready to use it, mince the frozen ginger using a microplane or grater. \n\nYou can also puree the ginger in the food processor to make a ginger paste before freezing. Freeze the puree in an ice cube tray, then move the ginger blocks to a freezer bag to prevent freezer burn. You can place the frozen ginger straight into a soup or [stir-fry](https://www.masterclass.com/articles/vegetable-stir-fry-recipe). If you are using the ginger in a baked recipe, allow the ginger to come to room temperature first. Use frozen ginger within six months.\nBecome a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, and more.\nIf you have leftover ginger root, learn how to properly store the ginger for future use.