Edible Yellow Ginger Root Plant (Zingiber officinale)
Edible Yellow Ginger Root adds flavor
and zing to many delicious culinary
dishes. Pickled ginger root is a staple
when eating sushi. Ginger has long
been used in herbal medicine for its
digestive properties. Plant ginger in a
large pot or fabric grow bag that gives
it plenty of room to expand. Ginger
grows up and out from the original
rhizome. Place 4-5” of potting media
with compost or other organic matter
mixed into the bottom of the pot. Add
the Ginger Root and cover with 1-2” of
soil. Make sure the roots stay warm.
Give lots of water and fertilizer during
the growing season. Every 4-6 weeks,
add 2-3” of soil on top of the growing ginger. During September to October, you’ll
be able to harvest baby ginger that has a mild flavor without skin or fiber. This
can be pickled, frozen, canned or candied. For a more robust flavor, allow the
ginger to mature until late December or early January. (Those in northern climates
can bring the plants inside.) Once the leaves begin to die back, stop watering
and harvest your ginger roots. The ginger roots will have a thick skin and a hotter
flavor. You’ll be able to enjoy delicious ginger root that you’ve grown in your own
garden. We recommend 2 or 3 plants for a 14” pot.