The fibers of the detrusor muscle arise from the posterior surface of the body of the pubis in both sexes (musculi pubovesicales), and in the male from the adjacent part of the prostate and its capsule.
Wrap leftover unpeeled fresh ginger tightly in paper towels. Place the wrapped root in a sealable plastic storage bag and seal it completely. Put the bagged ginger root into a vegetable crisper compartment in your refrigerator, recommends O Chef website. Fresh ginger will keep in this manner for up to three weeks.
Ginger root harvested in mid-spring will be tender. The next best harvest is in July. Ginger harvested in early fall tends to be more woody. The root can be used fresh, sliced, chopped or grated, or it can be dried and ground. Whether dried or fresh, the root will have a sweet but hot flavour. When fresh, however, the root will have citrus notes as well that are missing in the dried. In Western cooking, ginger is mostly used dried and ground. Pickled ginger is used a lot in Japanese cooking. India is now largest producer of dried, ground ginger. When buying fresh ginger, choose pieces with tight skin and no wrinkles.