FWIW I only buy garlic in the frozen cubes. They taste exactly like fresh (really) and sooo much better than jarred garlic with no mess or smell on my hands. You can buy the frozen cubed ginger too but I also keep the entire root in the freezer too. BTW it's easier to peel ginger using a spoon instead of knife or even peeler.

All our curries are usually made of ginger, garlic, onion and tomatoes base. So my ginger root and garlic bulbs are in my cool basement storage area along with two-three types of onions, shallots and different types of potatoes.

- North Indian cook

Ginger 100% in the freezer. Grate as needed.

Garlic in the refrigerator

Garlic in ceramic container on my counter. Ginger in fridge.

So I can just grate some fresh ginger and store it in the freezer and it tastes ok?

Garlic is in a ceramic bowl on the counter.

I usually keep ginger in the fridge, but also have a backup stash in the freezer in case I run out.

I buy the pre peeled garlic cloves and store the bag in the freezer. I store ginger in the fridge but I switch to the freezer. I use a lot of both.

I was gifted an old school wooden potato bin as a wedding gift. I never thought I'd use, but surprise, surprise, I actually love it.

It has a space for potatoes and then separate drawers for onions and garlic.

I usually keep my ginger in the freezer because I rarely use it/buy it.

Keep them both in the root cellar drawer

Garlic and shallots on the counter. I've given up on fresh ginger unless I need a lot of it, so just buy the tubes of grated ginger. At least that way it's available and not moldy.

Anonymous wrote:Garlic is stored in a ceramic garlic keeper on the countertop. I don’t keep ginger so not sure about that.

Same.

Garlic on the counter unless I’ve roasted it - then in fridge. Ginger partially peeled in a container in freezer, I grate it as needed.

I just keep them on the counter with my spices. If I have a large amount, I will chop and freeze or store chopped garlic in oil in the fridge.

Garlic is stored in a ceramic garlic keeper on the countertop. I don’t keep ginger so not sure about that.

How do you keep them?