Ginger root is so flavorful that I want to get every bit out of it that I can. I usually try to find a piece of a root that’s not too gnarly…but this is clearly a losing battle. Ginger root, by nature, is a gnarly root!
But, there is hope. All you need is a metal teaspoon, and a little bit of patience, to get the most out of the root.
But, I’m not going to stop there: I’m going to show you how to freeze ginger root for future use. I used chocolate egg molds, but you can use whatever you have that has compartments (like an ice cube tray).