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Should I throw out ginger root that has mold?

Updated February 21, 2019

Ginger is a root vegetable that can be found in fresh, powdered and candied variations. Fresh ginger root looks similar to a gnarled tree branch and has light brown skin. The flesh of the ginger is greenish yellow and fragrant. You can cut mould off the skin of the ginger and consume the flesh, provided the mould hasn't reached the flesh. Discard the ginger root if you have doubts about its safety.

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Ginger Mold

Like other fruits and vegetables, ginger can become mouldy if it gets wet, is not stored in a well-ventilated area or comes into contact with another mouldy product. Mold can grow on the skin of the ginger root, often appearing white, grey or greenish and furry. You should refrain from buying mouldy ginger, but if you notice that some ginger in your refrigerator has become mouldy, it's not necessarily ruined.


Trim the skin off the ginger with a sharp paring knife and check the ginger flesh for mould. If the flesh is not mouldy, taste the ginger to test whether it tastes as it should. If it's not mouldy, it will have a sharp, ginger taste that feels like it's burning your mouth. If it's mouldy, it will smell or taste like mildew, like any vegetable that has spoiled. Discard the piece of ginger root unless the mould only affects one area of the ginger. If the ginger tastes fine, carefully trim all the mouldy skin off the flesh.


Eating a piece of ginger after it's had its mouldy skin removed could give you a reaction if you have an allergy or sensitivity to mould. Discard the entire piece of ginger and buy a new one.

Buying Ginger

Choose ginger root that is free of mould and firm to the touch. The skin should be tight and smooth, rather than wrinkled. Store ginger in your refrigerator or freezer to extend its life. Don't peel it until you plan to use it and monitor it for mould occasionally. Unpeeled ginger has a typical shelf-life of three weeks in the fridge, or six months if stored in the freezer.

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About the Author

Toronto-based journalist William McCoy has been writing since 1997, specializing in topics such as sports, nutrition and health. He serves as the Studio's sports and recreation section expert. McCoy is a journalism graduate of Ryerson University.

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