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Fresh ginger is the root of the ginger plant, which has a firm, striated texture. It has a strong, spicy flavor that's used in many different dishes.

Fresh ginger can be stored in the refrigerator for up to three weeks if it's left unpeeled. If peeled or cut, it should be wrapped tightly in plastic wrap and refrigerated for up to a week.

Choose ginger that feels firm to the touch and doesn't appear wrinkled or shriveled. It should also have a spicy fragrance.

Fresh ginger has a strong, spicy and slightly sweet flavor with a pungent aroma.

While the skin is edible, it can be tough and fibrous, so it's usually removed before using in recipes.

Fresh ginger has a unique, spicy-sweet flavor and moist texture, while dried ginger is more concentrated and has a longer shelf life.

In certain recipes, you can substitute fresh ginger with ground ginger, crystallized ginger, or ginger paste.

Yes, ginger is relatively easy to grow indoors in containers. It requires well-draining soil and warm conditions.

Fresh ginger is often used in a variety of dishes, such as stir fry, soups, desserts, and teas. It's widely used in Asian, Indian, and Caribbean cuisines.

You can buy it at Weee! Asian Market, www.sayweee.com.

Fresh ginger has many health benefits, including aiding digestion, reducing inflammation, and combating nausea and cold symptoms.

Yes, the skin of the ginger should be peeled before using it in most recipes.

You can grate fresh ginger with a microplane or the smallest holes of a standard box grater.

Yes, fresh ginger can be frozen for up to three months. It's best to peel and slice or mince it before freezing.

One of the easiest ways to peel ginger is by scraping off the skin with the edge of a spoon.

The root of the ginger plant is the part that's most commonly used in cooking. However, the shoots and leaves are also edible, though they're less potent in flavor.