Most ginger root is imported from tropical places
and is most frequently available fresh in supermarkets or
produce departments specializing in Oriental foods.
Ginger tubers should be firm and appear fresh.
The small new sprouts that appear on the sides of
the ginger root have a delicate flavor and may also
be used.  Fresh ginger freezes well and can be grated without thawing.

Ginger can be easily rooted and grown indoors from small pieces.
Set the top just below the surface of the dirt and keep the soil
moist. Leave the pot in a dark place until shoots appear.  Then
give it plenty of light.

To dry ginger, slice it thinly or grate it.  Keep it as cool as
possible to retain the best flavor.  If you are using dried powdered
ginger, 1/8 teaspoon is equivalent to 1 tablespoon grated or shredded
fresh ginger root.

Its fresh spicy flavor improves many meat, vegetable and dessert dishes.
The tender aromatic ginger leaves are delicious in soups.