In here a while back, I picked up the idea of saving ginger in wine.

I've had some in wine for months; I don't use it often. I looked at it
to day, and didn't know if would still be usable or not. Nothing
smelled bad. Nothing was walking or swimming around on or in it. It
wasn't as hard/crisp as fresh, but it wasn't mushy; it was perhaps as
crisp as fresh celery.

I didn't taste it. Call me a wusspuss. I tossed it.

Then I got to wondering.

I pulled a piece out of the disposal, which I'd not spun yet.

http://blinkynet.net/stuff/ginger.jpg

Those aren't bug antennae.

It looks like some of the fibers grew after the cut, which kinda
suprised me. I'd say "swelled from the immersion", but those fibers are
pretty long.

Do y'all think it would've still been okay? I know, I know, the
differenece is two or three dollars. This is pretty much just
intellectual curiosity; I'm not gonna pull the rest out of the disposal
regardless of the concensus. How long have you stored ginger this
way?


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Blinky RLU 297263
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