Fresh ginger is a luxury of our age.
Although dry ginger was used extensively by several civilizations like the Babylonians and Egyptians, fresh ginger was impossible to find outside of Asia.
Modern refrigeration has allowed the whole world to enjoy fresh ginger.
With it's wide availability and versatility, it's surprising how few people know how to store ginger and use it properly.
Follow these tips to incorporate ginger into your everyday cooking.

• Fresh ginger should be should have a smooth dry surface.
  If you are able to break off a nub before purchasing you should see an even color flesh inside the peel.
  A green or grey ring is a sign of age.
  
•  Before using wash the root with water and peel it with a vegetable peeler or the edge of a spoon.
  The skin can be difficult to digest so it is best removed.
  You may find it easier to peel using a spoon because of its irregular shape.
  
• How to store ginger best depends on the intended use.
  Ginger can be wrapped in paper and then placed in a plastic bag in the refrigerator.
  This is the best method for preserving flavor and texture.
  Ginger lasts for two weeks in the refrigerator.
  
• When adding to dishes grind ginger finely or use very thin medallions.
  Large pieces of ginger can be overpowering unless they have been pickled or candied.
  
• Use fresh ginger in place of dried ginger whenever possible.
  The difference in flavor is incredible

Don't let a large "hand" of ginger intimidate you.
A little work and you will be rewarded with beautiful fragrant meals.