Don't worry if you've bought too large a piece of ginger root. Fresh ginger stores well.

Peel it and drop it into a storage jar of rice vinegar or a dry sherry, either of which liquids can be used in Oriental cooking. It will keep for around 3 months if stored in a dark place.

Peel and store in the freezer in a bag you suck the air out of. Or grate peeled ginger, pack it into ice-cube trays, then put those frozen shards into a freezer bag and suck the air out of it.

Buy it pickled in paper-thin slices seductively pink at Oriental supermarkets or Daruma in Bethesda. But check the ingredients label: those that have been sweetened with Aspartame or other artificial sweetener are nasty.

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