I recently got an e-mail from Jane asking how to store fresh ginger and remembered that I had a collection of suggestions in Sara Moulton Cooks at Home. Here’s what I said, “Whenever I have Asian chefs on my show, they tell me they use ginger in so many recipes they just leave it in a basket in a cool, dark place in the kitchen, much like garlic. I never go through it that fast, so I put it in the vegetable drawer in a loose plastic bag. Some people freeze it, but I think that dissipates its flavor. Some people store it peeled in sherry, which makes for awfully tasty alcohol and slightly compromised ginger. Nina Simond, an author of  Asian cookbooks, suggested planting it in a pot of sandy soil, letting it take root, and then just cutting off pieces as you need them.”