If you buy ginseng in whole pieces (not in sliced or powdered form), it can
be stored for quite some time. Putting them in a glass container stored in a
cool, dry, and dark cupboard is also important, assuming there isn’t
enough freezer or fridge space.
When you need to use them, get a piece or two out, put them in a glass bowl/
plate, and steam them for 5-8 minutes (as small amount of time as possible
to get them soft enough), and quickly slice them. If they become hard during
the slicing process, re-steam them for another 1-2 minutes and start
slicing again. I used to use the microwave to heat them, which may diminish
the nutrition value. Air dry for a few hours, and they can be put in glass
containers or plastic bags. I can somehow tell the age of ginseng when I
slice it. For example, even though a 4-year-old ginseng and a 5-year-old
ginseng have about the same diameter/thickness, the 5-year-old ginseng is
stiffer and harder to slice. That’s why I recommend you buy ginseng based
on age and not on size. In fact, some 4-year-old ginseng are thicker than
some 5-year-old ginseng I bought.