The best way to store fresh ginger is unpeeled, dry and wrapped in an airtight bag or container in the fridge’s crisper drawer. It keeps there for about 2 to 3 weeks according to the USDA’s FoodKeeper guide, and up to 4 to 6 weeks according to Iowa State University Extension. For longer storage, freeze it: sliced or grated ginger keeps its best quality for about 3 to 6 months in the freezer.
On the counter, whole ginger lasts only days to a couple of weeks. Peeled or cut ginger should always go in the fridge or freezer. This guide covers every way to store ginger (whole, peeled, grated, frozen, dried, pickled and in alcohol), how long each lasts, and how to tell when ginger has gone bad.
- Whole, unpeeled, on the counter: 2 to 5 days (USDA) to 1 to 2 weeks (Iowa State)
- Whole, unpeeled, in the fridge: 2 to 3 weeks (USDA) to 4 to 6 weeks (Iowa State)
- Peeled or cut, in the fridge: 2 to 3 weeks, tightly wrapped (Iowa State)
- Frozen: best quality for 3 months (Iowa State) to 6 months (USDA); safe for longer at −18°C (0°F)
- Dried ginger: about a year (Iowa State)
How to store fresh ginger in the fridge
Keep the ginger whole and unpeeled. Make sure it is dry, then put it in an airtight bag or container in the crisper drawer. This is the method Iowa State University Extension recommends in its AnswerLine guide to storing fresh ginger.
- Choose firm ginger. Look for firm pieces with light brown skin. Skip soft, shrivelled or mouldy pieces.
- Keep it whole and unpeeled. The storage times from the USDA and Iowa State are for whole, unpeeled ginger.
- Dry it. Pat away any moisture. The USDA handbook notes that water on the surface can lead to mould.
- Bag it. Use an airtight bag (press out the air) or a sealed container.
- Crisper drawer. Store it there and check it each week.
How long it lasts depends on the source. The USDA FoodKeeper gives 2 to 3 weeks for ginger root in the fridge. Iowa State says freshness can last 4 to 6 weeks in an airtight bag in the crisper. Plan on the shorter time to be safe.
How to store peeled or cut ginger
Wrap leftover peeled or cut ginger tightly, or put it in a small sealed container, and keep it in the fridge. Iowa State says it keeps for 2 to 3 weeks this way. The USDA handbook notes that mould can grow on cut ends, so check it before each use.
Why ginger doesn’t last for months in the fridge
Ginger is a tropical root (more exactly, a rhizome). The US Department of Agriculture’s handbook on storing fresh produce (Agriculture Handbook 66, ginger chapter by Robert Paull and Ching Cheng Chen of the University of Hawaii) gives these facts:
- Growers and shippers store mature ginger at 12 to 14°C (54 to 57°F) with 85 to 90% humidity, where it keeps for 60 to 90 days.
- Mature ginger is chilling sensitive below 12°C (54°F). Cold damage shows as dull, pitted skin and, in bad cases, breakdown inside.
- Drying out is the most common problem. Dry air makes ginger shrivel, and water forming on its surface can lead to mould.
A home fridge runs at about 4°C (40°F), much colder than that. The fridge still works well for a few weeks, which is what both the USDA and Iowa State recommend. For anything longer, the freezer is the better choice. The airtight bag matters because it stops the ginger drying out.
How to freeze ginger
Freezing is the best way to keep ginger for months. Iowa State Extension gives these steps:
- Scrape off the skin. Iowa State recommends scraping rather than peeling.
- Slice, grate or chop the ginger.
- Sliced ginger: put it in a freezer bag and press out as much air as you can.
- Grated or finely chopped ginger: freeze it in small piles on parchment (baking) paper or in an ice cube tray first. Once frozen, move the pieces into a freezer bag.
- Label the bag with the date.
How long does frozen ginger last? Iowa State says it keeps its best quality for about 3 months, and the USDA FoodKeeper gives 6 months. Both are quality guides, not safety limits. Iowa State adds that ginger kept frozen all the time at −18°C (0°F) stays safe indefinitely, although its flavour slowly fades.
The same tray method works for homemade ginger paste and ginger-garlic paste: freeze it in small portions, then bag them. If your paste contains oil, keep it frozen or in the fridge, never at room temperature (see the oil section below). Our guide on how to store garlic covers the garlic side.
How long does ginger last?
Here are the storage times from the USDA FoodKeeper and Iowa State University Extension side by side. Where they differ, use the shorter time if you want to be careful.
| Type of ginger | Where | USDA FoodKeeper | Iowa State Extension |
|---|---|---|---|
| Whole, unpeeled | Counter or pantry | 2 to 5 days | 1 to 2 weeks |
| Whole, unpeeled | Fridge (airtight bag) | 2 to 3 weeks | 4 to 6 weeks |
| Peeled or cut | Fridge, tightly wrapped | Not listed | 2 to 3 weeks |
| Sliced, grated or chopped | Freezer | 6 months | 3 months best quality; safe longer at −18°C (0°F) |
| Sliced, in vodka | Fridge | Not listed | 1 to 2 months |
| Pickled (vinegar brine) | Fridge | Not listed | Up to 3 months |
| Home-dried ginger | Cool, dry place | Not listed | About 1 year |
| Ground ginger (spice) | Pantry | 2 to 3 years (ground spices) | Not listed |
These are quality times. Ginger that shows signs of spoiling should be thrown away even if it is inside these dates.
How to store ginger without a fridge
Keep whole, unpeeled ginger in a cool, dry, dark place with some airflow, away from the stove and sunlight. Use it within days. The USDA gives 2 to 5 days in the pantry, and Iowa State gives 1 to 2 weeks on the counter.
To keep ginger longer without a fridge, dry it. Iowa State says properly stored dried ginger keeps for about a year, and you can grind it into ginger powder. Slice it thinly, dry it fully, and store it in an airtight jar.
Other ways to preserve ginger
Iowa State Extension lists several more methods. All of them, except drying, need the fridge.
- In alcohol: scrape and slice the ginger, put it in a glass jar and cover it with vodka or another spirit. Keep it in the fridge for 1 to 2 months. The ginger still works well in stir-fries, sauces and marinades.
- Pickled: thinly sliced ginger in a hot brine of rice vinegar, sugar, mirin and salt, kept in the fridge. Leave it at least 1 week before eating, and use it within 3 months. This is gari, the pickled ginger served with sushi.
- Fermented: sliced ginger in a salt, sugar, rice wine and water mix, left at room temperature for 5 to 10 days and then kept in the fridge for up to 3 months.
- Candied: sliced ginger boiled in water and then in sugar syrup, used in baking or as a snack.
Can you store fresh ginger in oil?
Only for a few days in the fridge, and never at room temperature. Fresh ginger in oil has the same risk as fresh garlic in oil: botulism.
The University of Maine Cooperative Extension (Bulletin #4385, on safe homemade infused oils) explains why. Fresh vegetables, herbs and fruits used to flavour oil are likely to carry Clostridium botulinum spores. The oil shuts out air, and the fresh produce adds moisture, which lets the bacteria grow. UMaine says the safest home method is to use dried ingredients. Its rule for oil made with dried ingredients is to store it somewhere cool and dark, and use it within 3 months.
We found no tested storage time for fresh ginger in oil specifically. The University of California’s tested rule for homemade garlic in oil is no more than 4 days in the fridge, or several months in the freezer. Treating fresh ginger in oil the same way is the careful choice. Botulism toxin cannot be seen, smelled or tasted, so do not rely on checking the jar.
How to tell if ginger has gone bad
Iowa State Extension lists the signs of spoiled ginger. Throw it away if you see any of these:
- Mould on the skin or the cut end
- Soft or mushy texture instead of firm
- Discoloured flesh, such as dark patches
- An off smell or a strange look
A slightly wrinkled skin usually means the ginger has started to dry out. The USDA handbook notes that ginger shrivels once it loses about 10% of its weight. It will be less juicy, but drying alone is not one of the spoilage signs above. Check that it is still firm inside and smells fresh before you use it.
Young ginger vs mature ginger
Not all fresh ginger is the same. Iowa State explains that young or “spring” ginger has very thin skin, sometimes with pink tips, and is juicy and mild. Mature ginger has tougher skin and a stronger, more fibrous flesh. The USDA handbook describes young ginger as bright, with a high sheen.
The USDA handbook’s storage figures (12 to 14°C, 60 to 90 days) are for mature ginger. Whichever type you buy, the home methods above are the same.
Ginger often goes into the same dishes as fresh herbs. See our guides on how to store fresh herbs and on how long leftovers last once the cooking is done.
Frequently asked questions
Should ginger be refrigerated?
Yes, if you want it to last more than a few days. Whole, unpeeled ginger keeps for about 2 to 3 weeks in an airtight bag in the fridge’s crisper drawer, and peeled or cut ginger should always be refrigerated or frozen.
How long does ginger last at room temperature?
Whole, unpeeled ginger lasts about 2 to 5 days in the pantry according to the USDA FoodKeeper, or 1 to 2 weeks on the counter according to Iowa State Extension. Keep it cool, dry and out of the sun.
Can you freeze fresh ginger?
Yes. Scrape off the skin, then slice, grate or chop it. Freeze grated ginger in small piles or an ice cube tray, then bag it. It keeps its best quality for about 3 to 6 months.
Do you need to peel ginger before freezing?
Iowa State’s method scrapes the skin off first, so the frozen ginger is ready to use. It recommends scraping rather than peeling.
Is mouldy ginger safe to eat?
No. Iowa State Extension says ginger that shows mould, softness, discolouration or an off smell is spoiled and should be thrown away.
How do you store ginger-garlic paste?
Freeze homemade paste in small portions (an ice cube tray works well), then keep the cubes in a freezer bag. If it contains oil, never leave it at room temperature. For shop-bought paste, follow the storage line on the jar.
How long does ground ginger last?
The USDA FoodKeeper gives 2 to 3 years for ground spices in the pantry, both before and after opening.
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