ReadWriteLearnLove
Veteran
I have a recipe that calls for a small amount of fresh grated ginger, but it's a must for the recipe -- can't leave it out. I hate wasting the rest of the ginger root. Even when I buy the absolute smallest one I can find, there's still so much left over (the recipe calls for less than a teaspoon). I know I can grate the remaining and freeze it, but I'm not sure how long it will freeze? Are there any storage tips, like, should I separate it out into usable portions or just store it all together in a bag? Thanks!