Works For Me: Frozen Ginger

Shannon is back with Works for Me Wednesday.   My tip for the week is simple.   I love to cook with fresh ginger– it’s so much better than dried.  But it doesn’t last forever, and can get moldy in the fridge.  Problem solved if you just keep your ginger in the freezer.  I keep mine in a ziplock, and whenever I need some, I just grate as much as I need with a regular cheese grater, then stick the rest back in the freezer.  It will keep in the freezer for months.  Works for me!


  1. This seriously works? This is great news! I had no idea! I don’t use ginger often, but when I need it, I always find it at the back of the fridge, limp and moldy. I will have to try this!

  2. I do this too but I never thought about grating it, I just cut it into inch or two sized pieces before freezing since most of my recipes call for that amount. I’ll have to remember the grater!

  3. What a fantastic idea!! I never thought of that one. I’m adding fresh ginger to my next grocery list.

  4. Great idea! I’ve been using canned minced ginger, but it’s not the most economical. And I like the tip to grate it. I’m adding ginger to my shopping list right now!

  5. Shredded cheese never hits my refrigerator shelves. I keep it in the freezer and can easily take out what i need each time. It works for me.

    I have always wanted to use fresh ginger but knew I didn’t use it fast enough to warrant buying fresh. Now I will have to get me a hunk!

  6. Melissa, That’s what I do with cheese too!


  7. Brilliant! Plus, fresh ginger is a million times tastier than powdered ginger.

  8. Ginger is a close friend
    but never complains
    about the crazy weather.

  9. I’m definitely going to have to try this. 😀

  10. THANK YOU! I’ve been having trouble finding ginger lately at the local grocery stores, and I had to go to an Asian market 20 minutes away to find some. I don’t want to have to do that every time I need ginger. It never occurred to me to freeze it!

  11. Love me some ginger! I love tossing pickled ginger in a salad, plus wrapped around sushi, of course. Ginger tea is my absolute new fave. I just polished off a bag of sugar coated ginger treats that I’ve been munching on for a couple of months. Don’t know what it is… but I just can’t seem to get enough!

    This afternoon, my daughter bit into her carrot bread muffin and said, mmm, I can taste the ginger. I was so proud!

  12. Can you also do this with celery, onions, and green peppers? Mine always seem to go bad just before I get a chance to use them.

  13. I do this with green peppers. haven’t tried celery as I don’t use celery much. And as far as onion, I’ve frozen it before, but have found that freezing can make the onions very strong tasting.


  14. I’ve heard about people freezing fresh herbs in ice cube trays for use in soups and such later on–I’ve meant to try it but haven’t ever got aroudn to it.

  15. I LOVE GINGER!! I was eating sushi just yesterday and the server attempted to steal my “empty” plate, only to see my quick hand reflexes scoop up the remaining ginger. Thank you for sharing how to keep this fresh; I was wondering!!

  16. I’ve been doing this for a few months now. I love it. Mostly because I love fresh ginger but used to never buy it because I could never use it all. I just keep mine in the freezer, not even peeled, and then grate it just like that. The peel doesn’t seem to cause any issues, but I can easily and quickly add fresh ginger to what I’m making. Yum.

  17. Great blog! 10 kids, I’m sure there is always something to write about as you said, but where do you find the time? Thanks for the tip on the ginger, I hate to waste if I haven’t used it all and it goes bad.

  18. I do the same with fresh parmesan & asiago! I love it!

  19. Thank-you, thank-you, thank-you! I love cooking with fresh ginger also, but hate when it gets moldy or old and I end up throwing some out. My husband is going to be so excited when he finds out I always have some on hand now.

  20. I realize this may not work as well for households with children, but I save ginger in the refridgerator by slicing it thinly and floating the slices in a small, covered plastic tub full of sherry (of a kind I like to cook with). The ginger will be crisp and usable for weeks and weeks, and you can throw the ginger-infused sherry into soups, stir-frys, and many other things.

  21. I am growing fresh herbs for the first time and they are growing like crazy. How do I store them for long term use?
    Herbs like fresh parsley, basil, rosemary, etc. can they be frozen as well or do I have to dry them out somehow?