If your recipe calls for a certain amount of ginger (it may say a “thumb” of ginger root), you can break off whatever size you need you need in the store.
Young ginger is typically in stores in the spring. It has its own fresh flavor and doesn’t feel as grainy to eat. More mature ginger has tougher skin which will need to be peeled, but it has a spicier flavor that can nicely intensify your recipes. [3] X Research source
Although you’ll be peeling the skin off, it’s good to start by cleaning it so that you don’t accidentally transfer any dirt to the flesh.
Use the rounded tip of your spoon to get into the small crevices of your ginger root. Peel off only as much as you need for your recipe; keeping the the skin on the unused portion of your ginger will help it last longer. You can also use a vegetable peeler with the same technique. It’s easy to slip and cut yourself, though, so go slowly. You’ll also remove more of the ginger flesh than you would with a spoon.
Don’t use your ginger if it starts to look wrinkly. The unpeeled portion of your ginger root will last for up to 2 months. Wrap it in paper towels, place it a separate plastic bag, and store it in the refrigerator. [7] X Research source
This option is especially convenient if you chop or mince your peeled ginger root beforehand. Let it thaw before using it to cook.
You can peel before grating if you want, but it’s not necessary—the pieces will be tiny enough that the texture and color won’t matter as much. Grated ginger is great for gingerbread and gingersnap cookies.
