Ginger is a flowering plant, however the part used as a spice is the rhizome (or root-stem) of the plant that grows underground. A close relative of similar spices like turmeric, ginger (Zingiber officinale) is used in many cuisines, including Indian curries and masala chai, as well as Western sweets like gingerbread and ginger ale.
Ginger was traditionally used in Ayurvedic medicine to aid those with digestive issues, and is to this day used by many as a treatment or prevention of nausea like motion sickness and pregnancy-related morning sickness. Ginger also contains potent compounds called gingerols which are believed to be anti-inflammatory, anti-bacterial, and even potentially anti-cancer!
If you will be using your ginger soon, store it in an air-tight at the bottom of you fridge to keep it fresh and crisp for several weeks. If you know that you will not use it for some time, you can freeze your ginger and enjoy it for a couple of months – once frozen, ginger is easy to grate, and can be used the same way as usual in your cooking.