I love ginger. However, I rarely need more than a tablespoon or two in a given week. In order to not give my compost the majority of the root, I try to remember make ginger syrup and candied ginger out of the rest.
It’s preserving on a super small scale and for short term use.
I finally learned that I do not need to can on a grand scale as my mother would often do. That my ginger will now last for the coming week is a start.
What do you do to extend life of fruits/veggies/herbs you bring home? Do you try to preserve for tomorrow?