So thin skinned you don’t have to peel it and so smooth, it slices like butter. The root (technically a rhizome) is delicious. Juicier than the more mature rhizomes typically found in stores. It is delightful added to stir fry -- or try it my favorite way -- minced raw on yogurt or ice cream. The stalks and leaves can be used to make tea or infuse rice with a taste of ginger. Just slice them diagonally, steep, and enjoy!
How to store:
Fresh Ginger should be kept in the fridge. The stalks should be removed and used within a few days or dried for later use. If you do not plan on using the rhizome within a week, the best way to store it is in the freezer. To use it, just remove it, grate the quantity needed, and return it to the freezer! Enjoy fresh ginger all year long!