Wash and pat dry the ginger root.

If desired, peel the bark from the fresh, whole ginger as thoroughly as possible.

Since most recipes don’t call for an entire root of ginger, cut the root up into a dozen pieces and divide them between small freezer bags.

Press out as much air as possible from each bag.

Seal completely and use the marker to label each bag with the date.

Transfer the zipper bags with ginger to the freezer immediately.

To use, remove frozen ginger and shred frozen with a zester or dice finely with a small knife, cutting away the bark if it hasn’t been peeled. You can also thaw on the counter for 15 minutes and grind into a paste or chop.

I’ve had plenty of good ginger even years after freezing, but it will have its best flavor if used within 3 months.