Growing Ginger - Add a Little Spice to Your Life

Could a tropical plant grown for its aromatic, pungent, and spicy properties be cultivated in Pennsylvania? As with almost any herb or spice, store-bought ginger cannot compare to homegrown ginger's superior flavor and aroma. With planning and a little effort, successfully growing and enjoying ginger from your garden is possible.

Commonly referred to as a root, the ginger plant (Zingiber officinale) is a rhizome. After planting, the rhizome grows underground horizontally, forming new rhizomes and sprouts. Above the ground, the stems will grow to a height of three feet. The rhizomes produce a favorable peppery and sweet taste with an intense and spicy aroma. The secret to successfully growing this subtropical plant in Pennsylvania's climate is to start it in March indoors, thus allowing for four months of growth outdoors.

Although grocery store ginger may be used for growing, most ginger is imported and may be treated with an inhibitor to prevent spouting. Nurseries, garden centers, or seed companies provide better options. 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. 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.

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.

Be inspired to try growing ginger. Once you have tasted the lusciously sweet young ginger from your garden, you will be glad you decided to grow your own!