Ginger is a spice often added to Asian and Oriental dishes and works particularly well with chicken, seafood, and vegetarian dishes. Its distinctive flavour can really spice up a vegetable soup! It"s most commonly used for baking biscuits, cake, and bread.
Grating ginger or crushing it in a garlic crusher will get the most flavour from it.
Like most fresh produce, ginger is best used as soon as possible. It will keep at room temperature for a short time. To store longer, wrap in paper towel and place in a plastic bag in the fridge. Ginger also freezes well, and can be kept in the freezer for up to 6 months!
On rare occasions you may receive ginger that has a bluish tint to the flesh when peeled. This is completely normal as certain varieties of ginger can contain higher amounts of compounds called anthocyanins. These can turn the flesh blue when exposed to acids (ginger itself is quite acidic).