Fresh ginger keeps longest in the freezer, while garlic keeps best in a cool, dark, well-ventilated spot rather than the fridge. Both are easy to waste if stored the wrong way, especially once cut.
Storage tips
- Freeze ginger whole and unpeeled, then grate it straight from frozen as needed.
- Store garlic bulbs whole in a bowl or basket with airflow, not in a sealed bag or the fridge, which encourages sprouting.
- Keep peeled or chopped ginger in a sealed jar in the fridge for short-term use, within a week or so.
Why garlic sprouts so quickly
Garlic is a bulb built to grow, so warmth, light and moisture all signal to it that conditions are right to sprout, which is exactly what a fridge or a sealed bag provides. A cool, dark, well-ventilated spot such as a wire basket or an open bowl slows this down far more effectively than refrigeration, which is why garlic is one of the few fresh ingredients better kept out of the fridge.
Freezing ginger changes its texture
Frozen ginger becomes slightly softer once thawed, which makes it less suitable for very fine julienne but perfectly fine for grating straight from frozen, which is in fact easier than grating fresh ginger since the fibres do not catch on the grater the same way. There is no need to thaw it first for most cooking uses.
Can sprouted garlic still be used?
Yes, though the green sprout in the centre of each clove can taste slightly bitter and is traditionally removed before cooking. The rest of the clove is still perfectly usable, just with a milder flavour than a fresher bulb.
Storing ginger short term without a freezer
If you use ginger often enough that freezing feels unnecessary, wrapping the unpeeled root loosely in kitchen paper and keeping it in the salad drawer of the fridge is a reasonable middle ground, lasting a couple of weeks rather than the months frozen ginger manages. Some cooks keep a small piece submerged in a jar of dry sherry or rice wine in the fridge, which preserves it for weeks and flavours the liquid for cooking too.
FAQ
Can you freeze garlic?
Yes, though the texture softens. It works best already chopped or crushed into an ice cube tray for cooking.
Why does garlic sprout?
Warmth, moisture and light all encourage sprouting, which is why a cool, dry, dark spot keeps it going longest.