The root of a semitropical plant that adds a spicy-sweet flavor to recipes (also called gingerroot). Ginger should be peeled before using. To peel, cut off one end of the root and use a vegetable peeler to remove the brown outer layer in strips. To grate ginger, use the fine holes of a grater. To mince ginger, slice peeled ginger with the grain (lengthwise) into thin sticks. Stack the sticks in a bundle and cut them finely. Ginger stays fresh two or three weeks in the refrigerator when wrapped loosely in a paper towel. For longer storage, place unpeeled ginger in a freezer bag and store in freezer. Ginger will keep indefinitely when frozen, and you can grate or slice the ginger while it's frozen. In a pinch, ground ginger can be used for grated fresh ginger. For 1 teaspoon grated fresh ginger, use 1/4 teaspoon ground ginger.