Fresh or baby ginger has a thin skin (no need to peel!), is juicier, and has just the right balance of spice and sweetness. It is very medicinal, soothing all kinds of gastrointestinal distress, boosting the immune system, and acting as a strong anti-inflammatory agent. I eat slivers of it raw when I'm feeling under the weather but you can also throw some into a smoothie, golden milk, or make ginger juice. It's delicious added to a greens stir-fry or a pumpkin curry. When cooking with young ginger, just mince it up and be sure not to overcook it.
Fresh: To store, cut the green tops off the root. Steep the tops in boiling water to make a subtle tea or add to soup broth for added flavor. Baby ginger keeps a few weeks in the fridge but also keeps well in the freezer. Just pull it out frozen, and grate some whenever you want extra zing in the winter.
Cured: Ginger can be stored at room temperature for a few days or in a sealed plastic bag in the crisper drawer of your fridge for a week. Or to store it indefinitely, put the root in a freezer-safe container with the peel on. When you are ready to use it, take it out, peel and grate whatever you need while it is still frozen, and put the rest back in the freezer for later use!