How do I store harvested ginger and turmeric rhizomes without rot?

Rhizomes like ginger and turmeric are living and full of moisture, so storage is a balance: too damp and they rot, too dry and warm and they shrivel or sprout. Start with sound, mature, disease-free rhizomes; bruised, cut or soft-rot infected pieces will spread rot, so discard them before storage. For turmeric meant for sale, it is usually boiled or cured and dried thoroughly first, after which it stores well like a dry spice in clean, dry, airtight containers away from moisture and light. For fresh ginger or for seed rhizomes you want to keep alive for the next planting, the aim is cool, well-ventilated storage that holds moisture without becoming wet. Traditional pit storage in a shaded, well-drained spot lined with sand or dry leaves, or storing in baskets in a cool airy room, is commonly used; the key is good drainage and air so they do not sit in moisture and rot, and shade so they do not dry out. Check the stock regularly and remove any rotting rhizome at once. Keep insects and rodents out. Because rhizome storage methods vary by purpose and region, confirm the right method for seed versus sale with your KVK or local spice office.