How to Grow Ginger
Native from India and China, ginger is one of the oldest and most popular spices. It is a plant that produces no fruits; it reproduces by separating the parts of the root. Its root is a bulbous rhizome, tuber-shaped, which is actually the part that is used in the kitchen and in alternative medicine. Read on to know more about how to grow ginger.
- The plant can grow indoors through a careful acquisition of fresh roots. Plant it in containers in the last days of winter. If you want to grow ginger outdoors, wait until the temperature reaches 50 degree F. In cooler climates ginger fails to germinate. This is the first step that you should take in your ‘journey’ to learn how to grow ginger.
- It is preferable to use a wider and deeper container and fix the root deep in the center of the container, then fill the container with universal potting soil.
- Water the plant regularly, avoiding water stagnation in the plate underneath the container. Set the pot in a sunny area, but not directly in the sunlight.
- It is good to avoid adding chemical fertilizer if you want to use ginger as an ingredient in the kitchen.
- When you see a signified tuber (in winter) in the container, it is time to dig up the rhizome and plant it in a fat soil, well drained. Cut carefully and skillfully a part of the root to replant it, thus obtaining a new, small plant. It’s not that difficult to learn how to grow ginger.
- Ginger is harvest by removing the rhizomes in the soil. Wash the rhizomes and let them dry in the sun for about 8 days. After they have dried, ginger is presented in an irregular shape, its color ranging from light yellow to dark brown.
- Clip young stems when you want.
Now that you know how to grow ginger make sure you do not confuse herb ginger with wild ginger. Grow the plant in a pot and keep it outdoors in hot weather, but bring it back inside in cold weather.
Finally, ginger is grown commercially in various forms: fresh root, dried root, powder obtained by grinding the dried root, preserved root boiled in sugar syrup, ginger pickled in vinegar and in crystallized form (crystals obtained from boiling in sugar syrup, air-dried and wrapped in sugar).