Edible Ginger Root / Ginger Rhizomes / Zingiber.

Ginger is a perennial plant which grows annual pseudo stems about 3 feet (1m) tall, bearing narrow fragrant leaves. It loves a sheltered spot with filtered sunlight, warm weather, humidity and rich moist soil, makes a great house plant!

This aromatic root is not only used to enhance the flavor of many foods, but also for its healing powers. Loaded with minerals including potassium, manganese, copper and magnesium. It stimulates the digestive juices , aids the absorption of key nutrients and reduces inflammation.

Organic Ginger Root showing its eyes!

How to grow Ginger Root indoors

  • Buy an organic ginger root with multiple eyes. (see image)
  • Cut with a sanitized knife into at least 1 inch (2.5cm) wide pieces, each piece having at least one of the eyes.
  • Leave the pieces covered with a paper towel in a dry dark location for a few days until the cut surfaces form a protective callus, this reduces the risk of infections to the plant.
  • Choose a pot at least 12 inches (30cm) deep with plenty of holes for good drainage.
  • Fill with rich potting soil, and plant each piece 2 inch (5cm) below loose soil, with the eyes pointing upwards.
  • Place the pot in a warm (70ºF/22ºC) location, that gets at least 2 hours of sunlight.  Water lightly every day, do not saturate the soil!
  • Sprouting might take 2 weeks, be patient. The rhizomes spread under ground.

Harvesting

Young ginger may be harvested after 4 months, always use a sanitized knife. The leave with start to yellow after about 10 months. When harvesting, keep one or more of the rhizomes to replant in the soil to start the next growth. Mulch around the replanted stems.

Replanted Rhizome for next growth.

Wash the harvested rhizomes under running water, you will have to break them apart to remove all the soil.

Allow the pieces to dry before storing.

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