ZEST FROM THE GARDEN GINGER
GINGER (Zingiber officinale)
Ginger is the 2023 Herb of the
Year™ of the International Herb Association. This is the tropical plant whose
rhizomes are found in the grocery store. It is known as true ginger and is one
of the oldest known spices. It has a peppery and sweet taste with a spicy tang
and the smell of lemony citrus.
The plant grows from a tuberous
rhizome. It is native to humid, tropical forests in Southeast Asia and thrives
in hardiness zones 9 to 12. The rhizomes are brown to golden colored with a
corky outer skin. The inside is a pale yellow and has a spicy scent. It
grows 3 to 4 feet tall on a straight stem and has a 2-to-3-foot spread. The
alternating leaves along the stem are tapered in shape and 6 to 12 inches long.
It can flower in the fall on 1-foot-tall stems with yellow and purple flowers
and capsules hold small black seeds. The rhizomes grow underground horizontally
sending up sprouts and making new rhizomes.
With planning and a little
effort, successfully growing and enjoying fresh ginger from your garden is
possible. Although this is a tropical
plant, it can be successfully grown in Pennsylvania if started indoors in March
and transplanted after the last frost date outdoors.
If you are inspired to grow
ginger, grocery store ginger may be treated with an inhibitor to prevent
sprouting. Nurseries, garden centers, or seed companies are better sources for
your rhizomes.
Growing
Bill Gifford, Columbia County
Master Gardener, has written guidelines for growing and harvesting ginger.
Select pieces that are firm,
healthy, with no signs of damage, and have growth buds from which the green
shoots grow. Cut the rhizomes into 3-inch pieces having at least three growth
buds. Allow the cut to callus over for a week.
For planting, select a potting
medium that is loose, loamy, and rich in organic matter. Place the soil in a
two-part container that allows watering from the bottom. A tray that is 11 x 21
x 4-inches provides room to propagate six pieces. Lay the ginger horizontally
on top of 3 inches of moist medium and cover with an additional inch of moist
potting mix. Since ginger prefers dryer soil when sprouting, you need only
water from the bottom every five to seven days until sprouts appear. At that
point, water sufficiently to keep the soil moist but not wet. A seeding heating
pad and a grow light will provide the necessary warmth and 16 to 18 hours of
light required for good results. Because ginger is very slow to sprout, your
patience may be tested.
After the danger of frost has
passed and the evening temperatures are above 40°F, it is time to harden off
your plants for five days and prepare for planting outside. A sunny site with
loose, loamy, well-drained soil and a pH of 5.5 to 6.5 provides ideal growth.
Place the rhizomes in a three-inch shallow trench, 3 inches deep and 12 inches
apart with the sprouts just visible above the soil.
Containers
Ginger may also be grown in a
large container and brought inside in the fall.
The rhizomes may also be planted
in containers; plant one rhizome in each 12-inch diameter or larger container.
When you see new shoots forming or when the pink shoulders of ginger start to
appear, hill your plants with an inch of soil and add a granular fertilizer.
The plants will require deep watering two or three times a week.
Harvesting
In autumn, after a frost kills
the leaves, your ginger is ready for harvest. Gently dig up the beautiful cream
and pink-colored ginger. Save the small rhizomes for use in stir fry or salads.
After putting ginger in a resealable plastic bag, press the air out and store
it in the crisper drawer of your refrigerator for up to two months. Also, you
may store whole or grated ginger in airtight containers in the freezer for up
to six months.”
Uses/Storage
Young
rhizomes are juicy and fleshy with a mild taste and are used in stir fry or salads.
After putting ginger in a resealable
plastic bag, press the air out and store it in the crisper drawer of your
refrigerator for up to two months. Also, you may store whole or grated ginger
in airtight containers in the freezer for up to six months.
Research has determined that ginger can help alleviate nausea. Ginger candy and ginger tea are good ways to get ginger in your system.
Make ice cubes with 3 Tbsps of grated ginger, 4 tsps lemon juice, 3 Tbsps each of honey and water. Whisk together and freeze. Makes 4. Add 1 to a cup of hot black tea (Oh, Earl Grey. Yes.), cover and steep for 10 minutes. Soothing for a sore throat with the added honey. Or just go for the classic Ginger Tea recipe,
CKagan, Master Gardener
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