1–2 weeks
Whole and unpeeled, somewhere cool and dry
4–6 weeks
Whole and unpeeled in an airtight bag. Peeled or cut: 2–3 weeks
3 months
Best quality. Still safe after that
The short version: to store ginger well, keep the root whole and unpeeled in an airtight bag in the fridge, and then freeze what you will not use within a month.
Storage times from Iowa State University Extension.
On this page
How to choose fresh ginger
Fresh ginger should feel like a rock rather than a sponge. Ten seconds of pressing and snapping at the shop saves you a shriveled root a week later.
A pale, smooth fresh ginger root compared to a duller, papery older root.
Firm all over. When you press the thickest part, it should not give.
Smooth, thin skin with a slight sheen. Loose, papery or deeply wrinkled skin means it has been sitting a while.
Heavy for its size. That is because a light root has already lost moisture.
A crisp break. A knob should snap cleanly rather than bend.
No soft, dark or damp patches, and also no fuzz on the cut ends.
How to store ginger so it lasts
Ginger goes wrong in two directions. When left in open air, it dries out and wrinkles. On the other hand, when sealed away wet, it grows mold. To store ginger so it lasts, keep the outside dry without letting the root lose its own moisture.
How to store ginger in the fridge
First of all, keep the root whole and unpeeled. Pat it dry if it is damp, put it in an airtight bag or container, then keep it in the crisper drawer. Stored this way it keeps for 4 to 6 weeks, according to Iowa State University Extension.
A whole, unpeeled ginger root in a clear plastic bag inside a refrigerator, so it keeps its moisture.
How long can you store ginger at room temperature?
Whole, unpeeled ginger keeps for 1 to 2 weeks on the counter. Keep it somewhere cool and dry, especially away from the stove and direct sun. When your kitchen runs warm, skip the counter and put it in the fridge from day one.
How to store ginger after cutting
A cut or peeled piece keeps for 2 to 3 weeks as long as you wrap it tightly and refrigerate it. The cut face is where it dries out or molds first, so check it before you use it.
How to store ginger for a long time
For months rather than weeks, change its form. Dried ginger keeps for about a year when stored properly, and pickled ginger keeps for up to 3 months in the fridge. For most kitchens, the freezer is simpler.
Can you freeze ginger?
Yes, and in fact it is the easiest way to store ginger without wasting it. Fresh ginger keeps its best quality for about 3 months in the freezer, while it stays safe well beyond that.
How to store ginger root whole in the freezer
Put the whole, unpeeled root in a freezer bag, press out the air, then freeze it. There is no need to peel it first. After that, grate what you need straight from frozen and put the rest back.
How to store grated ginger or ginger paste in the freezer
Grate or finely chop the ginger, freeze it in small spoonfuls on parchment or in an ice cube tray, then move the frozen portions into a bag. Each portion then goes straight into the pan.
What happens to ginger you store in the freezer
Frozen ginger grates into a fine, fluffy pile with fewer stringy fibers than fresh. Once it thaws it turns soft and wet, so use it in cooked dishes, sauces and tea rather than as a raw garnish.
A frozen ginger root being grated over a white plate while it is still frosted.
Can you store ginger in vodka?
Yes, and it works better than you might expect. America's Test Kitchen stored peeled ginger for four weeks in four ways: frozen, in vodka, in sherry and in plain water. In the end, all four kept their ginger flavor in a stir-fry. However, only the frozen and vodka pieces stayed firm and grated easily, while the sherry batch picked up a sherry taste and the water batch went mushy. So freeze it, or keep peeled chunks covered in vodka in the fridge, and skip the water.
How to tell if ginger has gone bad
However you store ginger, it ages in stages, and most of them change the flavor rather than the safety. A wrinkled root or a blue-gray ring is still usable. A soft, slimy or sour-smelling one, on the other hand, is not. Here is how to tell which one you have.
Verdict: use it
Fresh
Firm, heavy and smooth-skinned. The flesh is pale yellow and smells sharp and spicy when cut.
Verdict: use it
Wrinkled but firm
The skin wrinkles as the root loses moisture. If it is still firm, has no damp or dark patches and smells like ginger, it has dried out rather than spoiled. Even so, expect a milder, more fibrous result.
Verdict: use it
Ginger with a blue-gray ring inside
Ginger kept cold for a long time can turn blue-gray inside as its natural pigments change color. However, America’s Test Kitchen reports it is safe to eat and only slightly milder. Some guides treat gray flesh as spoilage, but a blue-gray ring in a root that is still firm and smells like ginger is not.
Verdict: throw it out
Soft, damp or dark ginger
Softness, wet or slimy patches, brown or dark flesh, or a sour or musty smell are signs of spoilage. In this case, do not try to cut around them.
Verdict: trim a small spot, or throw it out
Mold on ginger
Mold shows as white, green, blue or black fuzz. For firm produce, UConn Extension advises cutting at least 1 inch around and below the mold. Only do that if the root is still firm and the spot is small. If the ginger is soft or the mold has spread, throw the whole root out. Softer produce such as mushrooms cannot be trimmed this way.
Is ginger bad if it sprouts?
Not on its own. A green shoot means the root is old and trying to grow. If the ginger underneath is still firm, with no mold or soft spots, snap the shoot off and use it. Still, expect it to be drier and less punchy. Sprouted garlic and onions also follow the same rule.
Ginger substitutes
Out of fresh ginger? Then these will get you most of the way.
Substitute
Works best in
What changes
Frozen ginger, grated from frozen
Anything cooked
Almost nothing. Use the same amount.
Ground ginger
Baking, spice rubs, slow-cooked dishes
Stronger and less bright. Start with a small pinch and taste.
Crystallized ginger, chopped
Baking and desserts
Adds sugar. Cut back on sugar elsewhere.
Galangal
Curries and soups
More citrusy and piney. A different flavor, not a match.
Mistakes people make when they store ginger
These are the ways people store ginger that cost them the most, and each one has an easy fix.
Washing it before storing. Surface water is what lets mold start. Wash ginger just before you use it.
Peeling it all at once. That is because unpeeled ginger keeps about twice as long in the fridge as peeled ginger.
Leaving the cut end open. Wrap the cut face tightly, otherwise it dries out and molds first.
Keeping it by the stove or in the sun. That is because warmth dries it out faster.
Throwing out wrinkled ginger. Wrinkles alone mean lost moisture, so check firmness and smell first.
Tasting it to check. Taste does not tell you whether food is safe, so go by texture, smell and mold instead.
Keeping peeled ginger in water. In America's Test Kitchen's four-week test it turned mushy. Freeze it or cover it in vodka instead.
Sources
Storing Fresh Ginger, Marlene Geiger, Iowa State University Extension and Outreach, updated February 2024. Counter, fridge, freezer and long-term storage times.
Handling Food with Mold, UConn Extension, April 2024. Cutting mold from firm produce.
Blue Ginger, America’s Test Kitchen. Why ginger turns blue-gray inside, and whether it is safe.
Two Ways to Store Ginger, America's Test Kitchen. Four-week test of frozen ginger and ginger kept in vodka, sherry and water.
Storage times and safety advice on this page come from the sources above. Food safety depends on conditions I cannot see, so read the Disclaimer, and if in doubt, throw it out.
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