If you've ever had the misfortune to slice into a fresh knob of ginger only to find a bland, unappealing, and fibrous gray ring within, you may have surmised that ginger (like most produce) has a defined season. From August till November
 (and through February, thanks to cold storage), fresh may be the way to go; the rest of the year, try substituting store-bought ginger juice
 1:1 for grated or minced ginger for the tastiest results.
While its texture isn't quite the same as minced ginger, ginger juice is literally just juiced and strained gingerroot, so it serves as a near-exact analogue in beverages, anything pureed, or as part of a sauce or marinade. I also like to keep a bottle in my fridge even when ginger is in season for when I only need a small quantity of ginger and don't feel like busting out my Microplane .