Grow Your Own Ginger

[Pompeii]

Grow Your Own Ginger.

Cheryl J. Shenkle

March 2022

I’m not really an herb and spice person, but the discovery of freshly grated Ginger has excited my taste buds to new levels.  My first hint of a flavor that I couldn’t identify but loved was in Asian soup.  Baked gingerbread wasn’t even vaguely a clue because the flavor of dried Ginger is totally different.  Fresh Ginger is a perennial herb when used raw, but is considered a spice when used dried. 

Normally Ginger “Zingiber officinale” is grown in tropical or sub-tropical climates, Hardiness Zones 9-12, but it can be grown very easily, right here in Pennsylvania as a houseplant that only goes outside in the summer. Day or night temperatures under 55 degrees will cause it to enter dormancy from which it can be revived, but frost or freezing will kill it. 

indoors or out, it is a low maintenance, filtered-sunlight plant only needing to be fed some organic 10-20-20 once a month while actively growing.  It grows best in a wide bowl shaped container filled with slightly acidic 5.5 to 6.5 pH potting soil that drains very quickly. An occasional light dusting of used coffee grounds on the soil will keep it in excellent condition.  Outdoors place it in a location where it will receive all day lightly dappled sunlight.  Ginger does not like direct sunshine.

The rhizome (think Iris) is the underground stem which lays flat in the soil about 1 inch deep. Fine roots grow from it down deeper into the soil.  Plant flat with the greenish-yellow growing eyes on top. Rhizomes may also be cut into pieces with one eye each if lots of small pots to share are desired.

Start Ginger indoors in the early spring, at least 2 months before last frost.  Use a rich loose fast-draining organic planting medium in a very wide, shallow pot. Water once deeply but not again till you see shoots. Then keep it lightly moist with a spray bottle of distilled water. Growth should appear in 1-2 weeks. If necessary, Ginger can be lightly watered but do not saturate the soil. The plant will mature in about 10 months and eventually, plants can get 4 feet tall. In summer, humid locations under trees with thin canopies are excellent.  Just be sure to water them as needed and that the pots shed excess rainfall quickly.

For large fuller pots, buy larger rhizomes 4-6 inches long, with multiple “fingers” with visible eyes or sprouts at your market.  They should be plump, not shriveled and have well developed eyes if they are organic.  Soak overnight to remove any traces of pesticides, fungicides or growth inhibiting chemicals.  Cut into pieces with at least 3-5  eyes.  Smaller chunks can all be combined in one pot to get the number of eyes desired. The more eyes, the larger the harvest.  Immediately after soaking, rinse and dry.  Allow to sit at room temperature 1-2 days so all broken spots can callus over before planting.  You can also use seed ginger specifically meant for planting. In as early as 2 months, or by 4-5 months you can snap off the underground growing tips to use it fresh or if the plant gets too large for the pot. 

Ginger can be rooted in a shallow dish of water but it is not necessary.  This is only used when visible foliage is desired at potting time. Ginger can also be grown hydroponically. 

To harvest, just feel around the outer edges between the pot and the rhizome.  Then cut off what you need with a sharp knife.  You can also dig up the entire rhizome and replant sections to continue growing additional containers of it.

Once your ginger is growing well, keep a close eye on the leaves. Yellowing foliage tips mean it needs fertilizer.  Browning tips mean the air and soil are too dry. Rotting rhizomes means the drainage is not good enough, there is too much water around the rhizome. If the soil dries out too fast, then you can mulch with wood chips if necessary.

My freezer is never without a frozen rhizome ready to grate. Last year when my family had Covid, it was out every day being grated into small piles to be added to Fortified Chicken Broth for hydration.  I even used the broth as a quick meal or a snack for myself  when time was short.

When cooking with it, if the skin is tough or you want a cleaner looking ingredient, use a spoon to scrape off the skin. To grate it onto a plate, using a Microplate or a fine grater,  You may also want to grate a large amount of ginger and freeze it air tight ready to use.  If frozen flat and thin, you can easily break off a small chunk to toss right into a pot.

Add it to sauces, marinades or any dish that needs some lemony zip!  You can also use it with lemon to brighten the flavor even more, as well as in Ginger Tea with honey, soups and Asian dishes,

If it flowers, the flowers and leaves are edible.  Once you have a large supply, freeze the excess. Then enjoy the great taste and health benefits of fresh ginger free!

If you have a gardening question, please forward it to the main office using the Master Gardener Extension.  We will also do presentations for any group making a request.  We look forward to suggestions for articles also.

Certified Master Gardeners are local volunteers trained by Penn State to answer Horticulture questions with properly researched information. For a “best practices” answer to your question, call Penn State Jefferson County Extension to leave a message at 849-7361, Ext 508, e-mail cjs5618@psu.edu, or mail your question to 186 Main Street, Suite 3, Brookville, PA 15825. 

Penn State is an equal opportunity, affirmative action employer, and is committed to providing employment opportunities to all qualified applicants without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

 

 

Penn State Extension Master Gardeners of Jefferson County

Cheryl J. Shenkle, Coordinator

186 Main Street

Brookville, PA 15825

814-849-7361  Extension 508

cjs5618@psu.edu

http://extension.psu.edu/jefferson 

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