I tried using the fresh ginger
> once for an experiment in chinese cooking, but most of it went to waste. I
> don't prepare enough recipies often enough to really justify the waste.

I keep mine in the refrigerator in a jar of sherry. I'm guessing I
could keep it in the pantry with the alcohol. No waste and it's
always there when I need it. It's very inexpensive, but if you don't
store it properly, it's never there when you want it. Well, it's
there, just not in any condition to go into food.

Ken