The next time someone mentions ginger root, casually mention that ginger is actually a rhizome -- like lotus root -- and not a root. They’ll either be wowed with their newfound knowledge, or you’ll get a full body eyeroll. We think either response is gratifying in its own way.

Most of the ginger you’ll come across is mature ginger: It’s harvested when the plant is around 7 to 10 months old, and it has light brown skin (2, below) and creamy yellow flesh (1, below). If you slice into your ginger and see blue streaking through it, don’t worry, there’s nothing wrong. This just means you’ve stumbled upon Hawaiian blue-ring ginger. It’s available between December and April, and it is especially juicy and aromatic.

One other type of fresh ginger to keep on your radar is young ginger (also called spring or baby ginger). Since it’s harvested earlier, it has thinner skin, and doesn’t need to be peeled. The texture of young ginger is less fibrous, and is frequently sliced and turned into pickles (this is where the pink pile that comes with your sushi comes from). Young ginger doesn’t travel well, but you don’t have to live in a tropical locale to try it -- it’s starting to be grown in colder locations too.

When selecting ginger at the store, look for firm, heavy hands -- that’s what the rhizomes are called -- and pass on any that look wrinkled or show signs of mold. If you only need a small amount for your recipe, Diane Morgan assures us: “When ginger is sold loose, it is perfectly acceptable to break off a small portion from the hand.” We say go ahead and buy the whole hand -- we'll help you put it to good use.

Ginger will keep for a few weeks in the refrigerator (wrap it in a dry cloth or paper towel and then place it in an open plastic bag or container), and you have other storage options too: You can freeze the whole hand, with the skin on. While frozen, you can go ahead and grate it -- skin and all -- on a microplane. Another option is to store it in the refrigerator in a jar filled with sherry. Diana B explains why this is her favorite storage method: “It retains its texture for quite a while, and you have lovely ginger-flavored sherry to put in soups.”

To peel ginger, grab a spoon with a thin edge (3), and scrape away the skin (Need a visual?) -- you’ll waste the least amount of ginger. If you find this tedious, it’s fine to use a small knife, but note that ginger’s most tender portion is right below the peel, so you’re more likely to slice that off when you’re using a knife. From there, slice, mince, or grate the ginger. If your recipe calls for ginger juice, grab your box grater and read these tips. Once you have that ginger juice, Amanda reminds us that it can be used as a flavor brightener -- the ginger flavor won’t even necessarily be detectable.