"Janet" > wrote in message
...
> I use a lot of fresh ginger, so I always have it in the fridge and it
> never has time to go bad. But I'd suggest slicing at least some of it if
> you are going to freeze it. It's easier to grate a knob, but easier to
> mince a slice. That way you would have it easily available for both
> grating and mincing.

Thanks for the tip!

--
Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. - Milarepa