Grow Your Own Ginger

It’s a tad early here in January, but…
I reached into my basket of organic ginger and these roots are sprouting like crazy!!

I didn’t grow enough ginger last year. I’m determined to grow more this year! Isn’t it amazing to think that

you can start by purchasing just one root, letting it sprout, and then you’ll never have to purchase ginger again.

That’s not a big investment, you say? Well, not individually, no. I cook most of my meals at home, so I do use several pounds of ginger per year. I would probably use even more if I had it. Ginger is delicious and the health benefits are phenomenal!  
Isn’t ginger always available at the store? Yes, most of the time it is. But I don’t know how it’s processed, where it is grown, what soil. I can’t tell how old it is or if it will be flavorful. And if I grow my own, I have more control over my food and how plentiful it will be. And how it is prepared and processed!

It takes about ten months for ginger to mature, so getting started early is important. However, ginger is tropical, so it needs to be kept warm. That is why I love starting my ginger indoors and then transplanting or moving the pot to a nice dappled shady spot to continue growing. It’s a beautiful plant!

So, let’s get started growing some ginger!

1. Look for fresh, plump roots. If they have a little node on them, great! Just a reminder, most grocery store roots have growth inhibitors sprayed on to keep them from sprouting. Look for organic unsprayed ginger if you can find it. Asian or Middle Eastern markets often sell nice big roots. If not, just work with what you find.
2. Look for a node. Break or cut a good portion of the root off with the node. Some nodes are only a tiny bump. Others might be sprouting out. I like to work with the larger ones and leave the tiny ones for processing with the ginger. They are very nutritious!
3. Place your tuber cuttings in a shallow dish and cover with water. These root tubers will need to stay covered with water for a couple days to rehydrate.  Make sure there is plenty of water in the dish and place in indirect sunlight for a couple to a few days.
4. Place the roots into rich potting soil in a wide shallow planting pot. Ginger grows from the side of the root, so be sure not to crowd them in the pot. I’ll use a smaller pot to start, adding one or two sprouted roots per pot. I’ll transplant them later into a much larger pot that is shallower than it is deep.

And that’s it! You just have to place the pots in a shady location and make sure the soil doesn’t dry out. Ginger does like the moisture but does not want to be sitting in water. Good drainage is important.

It takes about ten months to get good sized roots. Starting them early indoors helps to ensure a good harvest, especially in zones 5 or 6. In zones 7 through 9, ginger can be planted in the ground and still get a good harvest. I prefer to put them in pots so I can move them throughout the growing season to keep them in partial shade.

Harvesting

Once the green stems start to turn brown and die back, the roots are ready to harvest. Gently break off the root from the stem. Brush off any dirt from the roots with a soft cloth or brush. Don’t wash the roots at this time. Instead, store them, dirt-free, in a basket or dark pantry. When you are ready to cook, simply gently scrub the skin and let the root dry.

I like to ferment my ginger like this. It’s a wonderful way to preserve the harvest and add even more flavor than ever!