What is the best way to store and preserve ginger?

GINGER:

Fresh ginger should be stored in a paper bag in the vegetable crisper of the refrigerator, where it will keep for weeks. If you need to keep it longer, you can break it apart, peel the pieces, and store them covered in a jar of sherry.
Six jars of freshly peeled ginger went into the fridge submerged in various spirits and acidic liquids: vodka, dry sherry, sake, rice wine, rice vinegar, and fresh lime juice.

Four unpeeled chunks went into the vegetable crisper: one in a plain paper bag; one wrapped in plastic wrap and then placed in a paper bag; one in a zip-top bag; and one wrapped in dry paper towels and then put in a zip-top bag.

Following a reader’s tip, we “planted” one chunk of fresh unpeeled ginger in a pot of soil.
The results: zip-top bag and vodka lead the pack
The ginger stored in lime juice failed after just a few weeks when the liquid became cloudy and appeared rancid. All the peeled submerged ginger retained a definite ginger flavor (the sherry ginger came in last) and were still going strong at eight weeks, but the clear winner was the ginger stored in vodka, which produced firm, crisp ginger that still had a strong flavor.

The ginger stored in the vegetable crisper produced very diverse results. In this category, the runaway winner was the unpeeled ginger stored in a ziptop bag without any wrapping — the ginger stayed fresh, firm, and wrinkle-free for the entire eight weeks. The plain paper bag gave us wrinkly ginger after just a few weeks. The ginger wrapped in plastic and then put in a paper bag stayed fresher a little longer, but it still got wrinkly before the test was up. The paper towel wrapped ginger got moldy after a few weeks.

As for the ginger planted in soil, it stayed quite fresh, and it also yielded some lovely foliage, which may have been due to the fact that I feed my plants regularly.

In light of my experiments, I’ve decided to store my fresh, unpeeled ginger in a zip-top bag in my vegetable crisper, as long as I plan to use it within two months. Any longer than that, I’ll peel the ginger and use the vodka method. I haven’t tried this yet myself, but I’m guessing that ginger-infused vodka might make a great martini.

GINSENG:

# Dry Ginseng (White Ginseng and Root Curbed Ginseng)
Keep them in a dry place wher ventilation is well done. Fungi can grow on Ginsengs during the rainy season or in a humid place. Fungi does not affect the effect of the Ginsengs.

# Ginseng Extracts or Powders
Keep them in a sealed container in a dry and cool place. Coagulation of Ginseng can occur in a hot and humid place, so keep them in a cool and dry place, and be sure to close the cover of the container after use.

# Undried (Fresh) Ginseng
Keep fresh Ginsengs always in a cool refrigerator at the temperature of 0.5 degrees Celsius. They can rotten after ten days, so make sure that you use them within two weeks after purchase.

I keep fresh ginger in a bag in the freezer. When I need some, I pull it out and shave off the amount I need. It keeps indefinetly as far as I am concerned. Better than trying to keep every few weeks and tossing and buying more!