The ginger plant (Zingiber officinale) is grown for its fragrant and spicy rhizomes, which are often referred to as ginger root.
It’s a tropical plant and the main stem of the ginger plant or rhizome is what’s commonly used. It can grow in warm temperate to tropical climates, around zones 9-12.
Grow it
Seed: Get ginger from a reputable seed company. Although, I’ve used grocery store ginger (organic) that has worked well for me. Conventional rhizomes work as well. Just be aware that sometimes its sprayed with growth inhibitors to help store longer and prevent it from growing shoots.
Use a piece of rhizome that is about 3” long that is plump with at least a couple eyes. The eyes are where the shoots will grow out from. Avoid pieces that are on the drier side and wrinkly.
Site: Ginger does well in warm, humid locations. They also love full sun, but will appreciate filtered light in the scorching summer and sheltered location from strong winds. Growing them in containers is a great option and allows you to chase the sun.
Soil: For best results soil should be loose, loamy, fertile, rich in organic matter and free draining.
Planting: Best time to plant out is towards the end of winter after frost. The frost will kill any shoots that come up. You can also plant them in containers inside and plant them out when the danger of frost is clear. You can sprout them in a shallow dish filled with water or plant them straight in. Plant them in about 1-2” below the surface of the soil and about 10-12” apart. In ideal temperatures, they will grow a lot.
Fertilizing: It’s a hungry plant so fertilize often. I like to add compost every couple of months as well as a general fertilizer. Occasionally, I will drench them with vermicompost tea.
Watering: When first planted, water occasionally until it sprouts, after that, start watering regularly and keep soil well watered and moist, but not soggy or sitting in water. That’s a sure way to root rot.
Harvest it.
You can start harvesting anytime after the shoots have developed and harvest the young ginger. At this time, you can harvest from them onwards by simply breaking off a piece from the ground and you can leave the rest to mature. You don’t need to wait until it dies back if you get cold winters. Just be mindful that harvesting this way exposes the cut part to the wet soil and may increase the chances of rot at the site of harvest. The leaves and stems are edible as well.
In colder areas, stalks will start to fall over and leaves will die off. Clip off the stems. Use a garden fork and gently raise it out of the ground.
Tips.
- Browning tips, the soil isn’t moist enough, try watering more or mulch more. If they’re yellowing, they may need more nutrients and need to be fertilized.
- It’s getting soggy, it may be getting too much water.
- If it flowers, they are edible too.
- Plant rhizome with a couple of growth points. The growth points are where they will continue to grow out and expand.
- Ginger is a perennial and if your weather allows it, you can leave some of the rhizomes in to continue to grow in warmer climates. In cooler climates with minimal frost, you can mulch over the plant to prevent frost damage and protect the rhizomes from freezing. If you have the space and weather permits, you can opt to leave them in the ground (with protection from frost) to get a head start on the following seasons.
Health Benefits
Ginger is considered an antioxidant and contains a substance that helps prevent cancer. It is an anti-inflammatory and can help fight infections. It can treat nausea including morning sickness. Ginger helps with indigestion and may reduce menstrual pain.
Preserve it
Preserve in alcohol, dehydrate, freeze whole, slices, chopped, or ground up. If they are mature enough, they are able to last on the counter for a few weeks and even longer in the refrigerator.
Uses
There are so many ways to use ginger as it’s a common ingredient in many recipes including stir fries, soups, marinades, sauces, and drinks. The list is endless.
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