06/06/2020
2019 /02 /09 ( agrovolunteer from different countries
Ginger: Growing and Harvesting for Culinary Use
Ginger (Zingiber officinale) is a perennial plant with spear-like leaves and unremarkable yellow flowers that is typically grown as an annual plant for its edible root, or more precisely, its edible rhizomes. Ginger is grown commercially in subtropical and tropical climates, such as Hawaii, as ginger likes humid and warm but not hot conditions. Gardeners who do not live in subtropical and tropical climates can be successful growing ginger, although it is unlikely the ginger plants will be as productive. Garden chefs will revel in fresh ginger’s flavor and moist, smooth texture.
GardenZeus recommends growing ginger in containers: containers make it easier for home gardeners to approximate ginger’s preferred growing conditions, allowing gardeners to protect growing ginger from frost, extreme heat, wind and dry soil.
Start by selecting a plump piece of ginger with lots of “fingers” from the grocery store: cut rhizomes into pieces containing 3-4 eyes or buds (just like a potato) and let them cure, or dry for two days.
Select well-draining soil high in organic matter and calcium with a soil pH from 5.5 to 6.5. Don’t know how to determine soil pH? Read our recommendations at Tips for Testing Soil pH at Home with a Soil pH Meter.
Plant rhizomes with eyes facing upward and cover with 1 inch of soil. Plant rhizomes 15 inches apart. Add a light layer of mulch.
Ideal air temperature for growing ginger is 77° F with humidity. Ginger is sensitive to both frost and extreme heat. Bring containers inside when temperatures dip below 50° F. Place in partial shade location protected from wind. Gardeners in hot inland areas will want to place ginger in dappled shade.
Source: gardenzeus.com
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