Ginger

Growing

To grow ginger, protect the rhizomes from disease before they go into the soil. If you are planting rhizome pieces, consider treating them with a hot water soak to help prevent rhizome rot and other seed-borne pathogens. Once planted, moisture management is the main task. Apply a thick layer of mulch, such as green leaves, immediately after planting and again as the plant matures to suppress weeds and slow soil moisture loss. In regions with low rainfall, provide supplemental irrigation; the plants grow best when the soil stays consistently moist but never waterlogged.

As the crop develops, check the soil surface. Periodically breaking up any crust that forms from heavy rain maintains aeration and lets water reach the roots. Harvest when the rhizomes reach the size you want, which can take a few months for culinary use to nearly a year for mature, dried rhizomes.

Handle the delicate rhizomes with care when harvesting. For long-term use, store unwashed ginger in a plastic bag in the fridge or freeze it. For a shelf-stable option, dry the rhizomes to make a spice for baking or making ginger beer.