root ginger

I love ginger too and use it a lot but my favourite is pickling it like the Japanese slivers that you get with sushi.
Can't remember the recipe offhand but Google Japanese pickled ginger and you'll find it. Very easy to make and lasts for ages in a jar in the fridge. I used a veg peeler to get the paper thin slices required.
It's good as a garnish for all sorts of oriental dishes, not just sushi.

I learned a fabulous trick for peeling ginger at the WI Denman College. Just use a teaspoon to scrape the skin off - it is very easy. Give it a try

Did you know that if you put slices of ginger on a recalcitrant thorn, it will draw it outR It is a powerful antibacterial agent on the skin, cleansing many cuts etc., but absolutely best for drawing out infection in puncture wounds and thorns aforementioned.

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Steam salmon fillets with slivers of root ginger and garlic. Add some chopped chilli pepper (optional). Serve garnished with chopped spring onion and coriander or flat leaf parsley. Enjoy!

Oops, forgot to say, sprinkle with lemon juice and some seasoning to taste before steaming.!

I cook fresh ginger in a sugar syrup or I use crystallised ginger for my favourite dessert. Just stir halved grapes and chopped ginger ( cooked or crystallised) into Greek Yoghurt. It's more flavoursome left to stand for a few hours in the fridge .
Very refreshing.

Granma47 - I've been wanting to set up a ginger beer plant and it sounds like it's the same as the one you mention. Do you have a 'recipe' for it please and how do you maintain it? Thanks.

I used to work with a nurse from the Caribbean and she used to make ginger root tea for her little girl if she was poorly with a tummy upset or a cold. She would boil some stem ginger in a saucepan, add brown sugar, let it infuse and strain. Very comforting.

I love Ginger.
I buy fresh ginger from the Asian Supermarket, much cheaper.
I usually peel it and chop it then put it in my hand blender with a little water, blend it down and put it into ice cube trays, then empty the tray once's its set into a large click bag, so that I can use one or two cubes for recipes. I do the same thing with Garlic.
I always have in also a jar of Stemmed Ginger

Favourite recipe at the moment because the weather is so nice is stemmed ginger Panna Cotta with rhubarb compote...

I keep it in the freezer too. I use it in curries and Chinese dishes, also good with certain steamed vegetables. I have been known to make a hot lemon, honey and ginger drink when I've got a cold. Made it for DH once, he thought it was revolting!

I bought some more today. Went to weigh it and thought it was a fruit, couldn't find it, so got in a muddle with the machine.
Turns out it's a vegetable.