Ginger has been used as a natural remedy for many ailments for centuries. It helps treat cancer, migraines, morning sickness, morning or motion sickness and helps with diabetic nephropathy. Ginger is akin to a wonder drug in herbal medicine and is even supposed to good reducing flatulence.
I make Asian, Chinese, and Thai dishes often so I use a fair amount of ginger. It would be terrific to grow ginger but it is doubtful the plants would survive my boxer. She thinks of herself as the champion digger of North Carolina.
Ginger stores in a dry dark space fairly well but I have found that preserving it sliced not only is effective but also insures a steady supply at the drop of a hat. I make syrup of sugar, water, and cider vinegar, which I refrigerate. When the acidulated mixture is cooled, simply slice the ginger with a very sharp knife and place them in a wide mouth mason jar. The amount of sugar does not matter. Some salt is ok, add it if you like only use kosher salt (without iodine). Fill the jar so all the ginger is covered. Store in the refrigerator and use when needed.